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Instant Pot Egg Salad

Instant Pot Egg Salad. Take the stress out of making your egg salad sandwiches and egg mayonnaise with a super easy no peel and no shell instant pot egg salad.
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Salad
Cuisine: Instant Pot
Servings: 4
Calories: 110kcal

Ingredients

Kitchen Gadgets:

Instant Pot Egg Salad Ingredients:

Instructions

  • Use one of our 3 methods for making instant pot hard boiled eggs.
  • Slice your just cooked eggs ready for egg salad.
  • Thinly dice and clean your celery and spring onion.
  • Peel and grate your carrot.
  • Add to a bowl your prepped ingredients, the rest of your ingredients and your cooked eggs.
  • Mix well.
  • Adjust and add extra seasoning if necessary.
  • Serve over bread or for a low carb alternative over cucumber slices.

Notes

I prefer the instant pot no peel hard boiled eggs recipe above, but you can use any of the 3 recipes for cooking for eggs for instant pot egg salad.
You can use any cheese, but I love cheddar. Another option is to add in parmesan or grated gouda.

Nutrition

Calories: 110kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 126mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2744IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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