Do I have to have an Instant Pot to make this egg salad?

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.

What other ingredients could I add to this egg salad?

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 .

How do I prevent the eggs from cracking while cooking in the Instant Pot?

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.

What do I do if my eggs crack while cooking?

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)

Name: Instant Pot Egg Salad (Low FODMAP, Keto, Whole30)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup cold water (1 ½ 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 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)

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

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)

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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.

Equipment

6-quart Instant Pot

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avocado oil mayo

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citrus juicer

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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 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