Quick and Easy Instant Pot Egg Salad
Author: Andrea Cammarata
Ingredients
  • 6 eggs
  • 1 Tablespoon mayo or olive oil
  • 1 teaspoon mustard powder
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 1 stalk celery, diced
Instructions
  1. Place 1 cup of water and the trivet that your IP came with in your instant pot.
  2. Carefully place the eggs in the spaces of the trivet, as shown.
  3. Select manual setting and reduce time to 8 minutes. Quick release.
  4. Place the eggs in the fridge until cool slightly for easiest shell removal.
  5. When ready to prepare your egg salad, use a fork to blend the eggs with the other ingredients, chopping and mashing the eggs as you go.
  6. Spread on your favorite bread and top with extra veggies for a easy, healthy lunch.
Recipe by The Cottage Market at https://thecottagemarket.com/quick-easy-instant-pot-egg-salad/