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Instant Pot Egg Salad
Course
Side Dish
Cuisine
American
Keyword
Egg Salad, eggs, mayonnise
Prep Time
3
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
8
minutes
minutes
Servings
6
Calories
126
kcal
Author
Corrie
Ingredients
1
cup
water
for this Instant Pot
6
eggs
¼
cup
mayonnaise
salt and pepper
to taste
chopped parsley
for topping
Instructions
Add 1 cup of water to the Instant Pot.
Place a trivet on the bottom of the Instant Pot.
Grease a baking dish and break eggs inside
Place the baking dish on the trivet and close the lid.
Cook on high pressure for 5 minutes.
When cooking time is complete, do a quick pressure release and open the lid.
Dish out and mash the eggs with masher.
Add in mayonnaise and season with salt and pepper.
Top with fresh parsley and serve.
Nutrition
Calories:
126
kcal
|
Carbohydrates:
1
g
|
Protein:
6
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
168
mg
|
Sodium:
124
mg
|
Potassium:
63
mg
|
Sugar:
1
g
|
Vitamin A:
244
IU
|
Calcium:
27
mg
|
Iron:
1
mg