P54 E24 IP Perfect Boiled Eggs & Classic Egg Salad Recipe | Summer Salads | Using Instant Pot

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds creaminess.

celery

🥗Healthier: cucumber

💰Cheaper: carrots

Cucumber adds crunch and is low-calorie.

Place 1 cup of tap water in the Instant Pot.

Insert the wire rack into the Instant Pot.

Place 5 eggs on the rack.

Seal the lid and set the valve to 'sealing'.

Select 'pressure cook' and set the timer for 6 minutes.

Once cooking is complete, let the pressure release naturally for 6 minutes.

Release any remaining pressure and remove the lid.

Transfer the eggs to a bowl of cold water to cool and make peeling easier.

Peel the cooled eggs, demonstrating that the shells come off easily.

Grate the eggs using a microplane for a creamier texture.

Add 1/2 teaspoon of Himalayan sea salt to the grated eggs.

Add 1/2 teaspoon of curry powder to the mixture.

Chop 3-4 sweet lime pickles and add them to the bowl.

Add 1 tablespoon of sweet lime pickle juice to the egg mixture.

Add 1/4 cup of mayonnaise to the bowl and mix until well combined.

Taste the egg salad and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens