This delectable Instant Pot egg salad creates an 'egg-cellent' lunch in about 30 minutes (gotta love egg puns)! Boasting a zesty dressing and eggs easily cooked to perfection, this egg salad works well as an appetizer, side dish, or sandwich filling for a satisfying lunch. A fantastic way to make and/or use up hard boiled Easter eggs, this egg salad recipe is suitable for the low FODMAP, Keto, low carb, Paleo, Whole30, dairy-free, and gluten-free diets.
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Why Instant Pot Egg Salad?
Using the Instant Pot is my favorite way to cook hard boiled eggs (and numerous other things). There's no boiling pot of hot water to watch over or fish eggs out of - you just put water and a trivet or egg steamer rack in the Instant Pot, place the eggs inside, set the timer for 5 minutes, allow for a 5 minute natural release and a 5 minute ice water bath (or 10 minutes for easier peeling). That's it.
The 5-5-5 Method for Instant Pot Eggs
Early into my Instant Pot usage, I heard about the 5-5-5 method of making hard boiled eggs in the Instant Pot from a friend. I'm not sure who first developed this method - if I knew, I would credit them here, but it is considered by many 'potheads' (Instant Potheads, that is - mind you) to be the best way to cook eggs in the Instant Pot.
The 5-5-5 method to make hard boiled eggs entails:
- 5 minutes of pressure cook time
- 5 minutes of natural release time
- 5 minutes of cooling time in an ice bath
It's easy to remember and turns out perfectly-cooked hard boiled eggs. However, I found out by 'happy accident' that leaving eggs in the ice bath for 10 minutes results in eggs that are easier to peel. The shell seems to stick far less and comes off in larger pieces than when the eggs are in the ice bath for only 5 minutes. So, I guess I typically use a 5-5-10 method, which doesn't quite have the same ring to it, but oh well.
Is egg salad low FODMAP?
I think it depends on the recipe and how the egg salad is being served on whether or not egg salad is low FODMAP. If high FODMAP ingredients like garlic or onion (or mustard containing these ingredients) are added or it's being served on high FODMAP bread (like egg salad sandwiches served at gas stations or airports), then it wouldn't be low FODMAP.
This egg salad recipe contains low FODMAP quantities of ingredients, including low FODMAP quantities of celery. However, the quantity of celery in this recipe is at the maximum tolerable amount per serving for the FODMAP mannitol per Monash University's Low FODMAP Diet App, so if you are sensitive, feel free to lessen the amount or omit entirely. It's not a deal breaker when making a delicious egg salad.
Necessary Equipment
The equipment I use to make this Instant Pot egg salad includes:
- 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker
- Instant Pot trivet or egg steamer rack - I use one like this (with one tier) but wish I had one like this with two tiers so I could cook more than 7 eggs at a time, which comes in very handy when making hard boiled eggs for Easter.
- Measuring cups and spoons
- Chopping board and knife
- Citrus juicer
- Tongs
- 2 large bowls
- Ice cubes and water for ice water bath
- Whisk
- Large spoon
- Paper towels
Ingredients
The ingredients I use to make this low FODMAP, keto egg salad include:
- Cold water - for cooking.
- Large eggs
- Avocado oil mayo (or your preferred mayo)
- Yellow mustard - if needing low FODMAP, per Monash University's Low FODMAP Diet App, ensure the mustard you use does not contain garlic or onion.
- Lemon juice
- Fresh dill leaves, chopped
- Sea salt
- Ground black pepper
- Cayenne (optional) - if you're sensitive to spicy food (as some people with IBS are), feel free to omit.
- Scallions (a.k.a. green onions), green parts only, chopped
- Medium celery stalk, finely chopped (optional) - this recipe contains a low FODMAP quantity of celery, but it’s at the maximum tolerable amount per serving per Monash University's Low FODMAP Diet App for the FODMAP mannitol. If you’re sensitive to celery and/or mannitol, feel free to lessen or omit entirely.
- Fresh chives, chopped, for garnish (optional)
Method
The steps I typically take to make this Instant Pot egg salad include:
Prepare Instant Pot
Pour water into the Instant Pot and place the trivet or egg steamer rack in the pot. Gently place eggs in a single layer on the trivet or in egg steamer rack. If using the trivet, ensure the eggs have space between them and are not touching.
Pressure Cook
Close the Instant Pot lid, and set the pressure release valve to “Sealing.” Hit the “Pressure Cook” or “Manual” button and set the timer for 5 minutes.
Natural Pressure Release
Once the cooking cycle has completed, allow the pressure to naturally release for 5 minutes, and then manually release any remaining pressure.
Prepare Ice Bath & Egg Salad Dressing
While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and water. Set aside.
In another large bowl (the bowl you will be eventually mixing the entire salad in), whisk together mayo, lemon juice, dill, salt, pepper, and cayenne (if using). Set aside.
Transfer Eggs to Ice Bath
Once eggs are done cooking and the pressure has released from the Instant Pot, open the lid.
Using tongs, carefully transfer eggs to the ice bath and allow to cool in the bath for a minimum of 5 minutes (or 10 minutes for easier peeling).
Peel & Chop Eggs; Combine Salad
Remove eggs from ice bath to a cutting board.
Peel and discard the egg shells.
Dry peeled eggs with paper towels.
Chop eggs into small pieces.
Place chopped eggs in the mixing bowl containing the dressing.
Add the scallions and celery to the bowl.
Mix everything together with a large spoon...
...until evenly combined.
Taste
Taste the salad and adjust seasoning, herbs, and lemon juice as desired.
Serve
Serve immediately, or for the best flavor, chill covered in the refrigerator for a minimum of 30 minutes.
Serving Options
Options for serving this egg salad include in lettuce cups or on greens, cucumber slices, in bell pepper halves, or on bread or crackers compliant with your dietary needs.
Storage
Store Instant Pot egg salad leftovers in an airtight container in the refrigerator for 3-5 days.
Frequently Asked Questions
Nope! You can hard boil the eggs in a pot on the stovetop and then combine the salad per the instructions below. The cooking time will be different for boiling on the stovetop.
Other ingredient options include diced red bell pepper, cucumber, pickles, relish, bacon, and more. Make sure the ingredients you add are compliant with your dietary needs. If you need low FODMAP, check Monash University's Low FODMAP Diet App prior to adding any other ingredients to check for low FODMAP quantities and to prevent FODMAP stacking.
While I've written the recipe to mitigate cracking, eggs are fragile and cracking may occasionally occur. One additional step you can take is to allow the eggs to sit at room temperature for about 10-15 minutes prior to placing them in the Instant Pot, which may further reduce the risk of them cracking.
If your eggs crack while cooking, do not panic! You can still use them to make egg salad. Just transfer the cracked egg(s) to the ice bath for cooling and follow the steps to make the salad as instructed. However, cracked eggs should not be colored for Easter as it poses a potential food safety risk.
Instant Pot Egg Salad (Low FODMAP, Keto, Whole30)
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This delightful Instant Pot egg salad whips up an 'egg-cellent' lunch in just 30 minutes! With a tangy dressing and perfectly cooked eggs, it's great as an appetizer, side, or sandwich filling. Perfect for using up Easter eggs, it's suitable for low FODMAP, Keto, Paleo, Whole30, dairy-free, and gluten-free diets.
Ingredients
- 1 cup cold water (1 ½ cups if using an 8-quart Instant Pot) - for cooking
- 7 large eggs
- ⅓ cup avocado oil mayo (or your preferred mayo)
- 2 teaspoons yellow mustard*
- 1 ½ teaspoons lemon juice
- 1 teaspoon fresh dill leaves, chopped
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1-2 pinches cayenne (optional)*
- ½ cup scallions, green parts only, chopped
- 1 medium celery stalk, finely chopped (optional - see note)
- Fresh chives, chopped, for garnish (optional)
Instructions
- Prepare Instant Pot: Pour water into your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker, and place a trivet or egg steamer rack in the pot.
- Add eggs: Gently place eggs in a single layer on the trivet or in egg steamer rack. If using the trivet, ensure the eggs have space between them and are not touching.
- Pressure cook: Close the Instant Pot lid, and set the pressure release valve to “Sealing.” Hit the “Pressure Cook” or “Manual” button and set the timer for 5 minutes.
- Natural Pressure Release (NPR): Once the cooking cycle has completed, allow the pressure to naturally release for 5 minutes, and then manually release any remaining pressure.
- Prepare ice bath: While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and water. Set aside.
- Prepare Egg Salad Dressing: In another large bowl (the bowl you will be eventually mixing the entire salad in), whisk together mayo, lemon juice, dill, salt, pepper, and cayenne (if using). Set aside.
- Transfer eggs to ice bath: Once eggs are done cooking and the pressure has released from the Instant Pot, open the lid. Using tongs, carefully transfer eggs to the ice bath and allow to cool for a minimum of 5 minutes (or 10 minutes for easier peeling).
- Peel and chop eggs; combine salad: Remove eggs from ice bath to a cutting board. Remove and discard shells and dry eggs with paper towels. Chop eggs into small pieces and place in the mixing bowl containing the dressing. Add the scallions and celery to the bowl and mix everything together with a large spoon until evenly combined.
- Taste: Taste the salad and adjust seasoning, herbs, and lemon juice as desired.
- Serve: Serve immediately or for the best flavor, chill covered in the refrigerator for a minimum of 30 minutes. Serve on greens, in lettuce cups, on cucumber slices, in bell pepper halves, or on bread or crackers compliant with your dietary needs.
- Store: Store leftovers in an airtight container in the refrigerator for 3-5 days.
Notes
- Mustard: If needing low FODMAP, mustard should not contain garlic, onion, or any other high FODMAP ingredients.
- Cayenne: if you’re sensitive to spicy food (as some people are with IBS), feel free to omit.
- Celery: this recipe contains a low FODMAP quantity of celery, but it’s at the maximum tolerable amount per serving for the FODMAP mannitol. If you’re sensitive to celery and/or mannitol, feel free to lessen or omit entirely.
- Servings: Makes about 2 ½ cups total of egg salad or four ⅔ cup servings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Instant Pot
- Cuisine: American
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