Instant Pot Egg Salad

🧂 Ingredients

• 6 eggs
• 1/3 cup mayonnaise

  or up to 1/2 cup as needed to taste
• 1/2 tsp mustard
• salt

  to taste
• pepper

  to taste
• paprika

  sprinkle
• 1/4 cup green onions or scallions

  finely sliced

Instructions

• 1 Add 1 cup water to the Instant Pot inner pot. 
  
• 2 Add eggs to a steamer basket, or put on top of the Instant Pot trivet. 
• 3 Close the lid on the pressure cooker and turn the valve to sealing position. 
• 4 Set to a manual high time for 5 minutes. When the cooking time has finished, do
  a natural release for 5 minutes before releasing the rest of the pressure. 
• 5 Remove the eggs from the Instant Pot and place them in a bowl of cold water and
  ice for about 3-5 minutes to stop the cooking process. 
• 6 Peel the shells from the eggs and add eggs to a bowl. Using a fork or potato
  masher, crumble the eggs into small pieces. 
• 7 Add in the mayo, mustard, and salt and pepper and mix together. If needed, add
  additional mayo to the egg salad to reach desired consistency.
• 8 Garnish with sliced green onions and paprika. Serve on gluten-free bread or
  lettuce cups for a low-carb option.

Nutrition Info