Instant Pot Egg Salad

Instant Pot Egg Salad

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This Instant Pot egg salad is now a weekly staple in our house. It’s SO easy and inexpensive and versatile and delicious and good for ya and all those happy things!

Instant Pot How-To

To make the eggs, I use the recipe I wrote about in this post. Go there and link through for the detailed version. If you’re an Instapot pro, then this might be all you need to know: grease/spray an oven-safe dish, crack in 8 eggs, add 1 cup of water and place dish on the rack. Manual pressure cook 5 minutes and allow 5 minutes natural release and you’ll have the following egg “loaf” in your dish. Think of it as one giant hard-boiled egg with 8 yolks!

Instant Pot Egg Salad Recipe

You can then make the egg salad right in your bowl. We have been using Thomas’s fool proof recipe for fluffy, creamy egg salad: a potato masher and mayo. Also, Thomas will tell you not to use anything but Duke’s mayo. He’s hard-core about it: not negotiable.

The other ingredients are simple: salt, pepper, and dried dill to taste. I measured for the recipe at 1/2 tsp dill, 1/2 tsp kosher salt and 10 grinds of black pepper. This does have a good bit of mayonnaise – a little more than 1/3 cup – but it’s perrrrrfect. Don’t fear the mayo my friends, but you can lighten it up with greek yogurt if you want, but I haven’t tried it (because Thomas the purist won’t let me!)

Mash it all together with your potato masher for an even, chopped consistency.

The end result makes 4-6 servings depending on how much you want.

I LOVE this with saltines or pita chips, and Thomas always makes an egg salad sandwich. Scoop it up with veggies (or better yet – add some diced peppers or carrots!)

Instant Pot Egg Salad

This egg salad is made super simple using an Instant Pot and then kept pure with just four ingredients: mayo, dill, salt and pepper. Enjoy with crackers, on a sandwich, or with raw veggies. 

Course Lunch, Salad

Cuisine American

Keyword eggs, instant pot

Prep Time 2 minutes

Cook Time 5 minutes

Natural release 5 minutes

Total Time 7 minutes

Servings 4 servings


  • 8 eggs
  • 6 tbsp Duke’s mayonnaise
  • 1/2 tsp dried dill
  • 1/2 tsp kosher salt
  • 10 grinds pepper


  • Butter an oven-safe dish or spray with nonstick spray

  • Crack eggs in.

  • Add 1 cup of water to bottom of Instant Pot and place rack inside. Place dish on rack and cook manual pressure for 5 minutes.

  • Allow 5 minutes of natural release and remove cooked eggs.

  • Once slightly cool, add mayo, dill, salt and pepper and mash with potato masher until thoroughly mixed.

Eat It For Lunch!

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