Ingredients

The following ingredients have 8 Servings
  • 10 eggs
  • 1 cup water
  • Egg Salad:
  • 1/3 cup mayonnaise
  • 2 ribs celery, finely diced
  • 2 tablespoons Dijon mustard
  • 1-2 teaspoons lemon juice, or to taste
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • freshly ground pepper, to taste
  • fresh chives or green onion, finely chopped, garnish, optional

Instruction

  • Lightly grease a medium, heat-proof bowl with non-stick spray, making sure bowl can fit inside Instant Pot. Place steam rack or trivet inside Instant Pot.
  • Crack eggs into greased bowl, then place bowl on steam rack.
  • Pour 1 cup water into Instant Pot (not into the bowl of eggs) and close lid, making sure pressure release valve is sealed as well.
  • Cook on manual or high pressure for 5 minutes, then naturally release pressure for 5 minutes before releasing the rest.
  • Carefully remove bowl from pressure cooker and slide hard-boiled eggs onto cutting surface. Cut into pieces and transfer to a large bowl, along with diced celery, if using.
  • In a medium bowl, whisk together mayonnaise, mustard, lemon juice, salt, garlic powder and paprika, then season with fresh pepper.
  • Once combined, pour mixture over diced egg and toss together. Top with fresh chives or green onions.