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instant pot egg salad garnished with chives and dill in a blue and white bowl with a spoon.

Instant Pot Egg Salad (Low FODMAP, Keto, Whole30)

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  • Author: Gail Gromaski
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


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.


Units Scale
  • 1 cup cold water (1 1/2 cups if using an 8-quart Instant Pot) - for cooking
  • 7 large eggs
  • 1/3 cup avocado oil mayo (or your preferred mayo)
  • 2 teaspoons yellow mustard*
  • 1 1/2 teaspoons lemon juice
  • 1 teaspoon fresh dill leaves, chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1-2 pinches cayenne (optional)*
  • 1/2 cup scallions, green parts only, chopped
  • 1 medium celery stalk, finely chopped (optional - see note)
  • Fresh chives, chopped, for garnish (optional)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare ice bath: While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and water. Set aside.
  6. 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.
  7. 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).
  8. 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.
  9. Taste: Taste the salad and adjust seasoning, herbs, and lemon juice as desired.
  10. 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.
  11. Store: Store leftovers in an airtight container in the refrigerator for 3-5 days.


  • 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 1/2 cups total of egg salad or four 2/3 cup servings.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Lunch
  • Method: Instant Pot
  • Cuisine: American