Ingredients

The following ingredients have 4 Servings
  • 1.5 cups water
  • 6 eggs
  • 1/2 cup mayo
  • 2 tablespoons minced chives
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon celery salt (or to taste)
  • 1/4 teaspoon ground pepper (or to taste)

Instruction

  • Add the water to the bowl of your Instant Pot.
  • Spray a springform pan with cooking spray, and place on a trivet inside the bowl of your Instant Pot.
  • Crack 6 eggs into the pan. It is okay with they don’t stay whole.
  • Place the lid on the Instant Pot, and move the valve to sealing.
  • Pressure cook on high for 5 minutes, with a 2-minute natural pressure release.  
  • After 2 minutes, do a quick release.
  • Carefully remove the pan from the Instant Pot, and let the eggs cool.
  • Once cooled, coarsely chop the eggs.
  • In a medium bowl, mix together eggs, mayo, chives, mustard, celery salt, and pepper.
  • Refrigerate for at least 30 minutes.
  • Serve on croissants.