Guys I am not exaggerating that this recipe may possibly change your whole life. That may sound pretty dramatic but I am here to assure you that this is going to be a game changer for you in the kitchen! I have always loved egg salad, but I sure don’t love the hard boiling the eggs and the peeling process. It’s like, did I boil them the right amount of time? Is it going to be green-ish on the yolk from being boiled too long? Then you hard boil all the eggs go to peel them and crap. Half the white comes off the hard boiled egg because it is stuck to the peel. Enough is enough.. I just want my darn egg salad! That is where this Easy No Peel Instant Pot Egg Salad will change EVERYTHING.
I mean in the title says it all already : NO PEEL. What? is that correct… sure is! Also Instant Pot– I have been hard boiling my eggs in the Instant Pot for years and it always comes out… PERFECT. So are we antsy with anticipation?? Let’s get started!
How is this NO PEEL Instant Pot Egg Salad?
Now there are a few ways that you can do this, but my FAVORITE is with the Instant Pot Egg Inserts. These are the same ones that have been so popular to use to make the egg bites like the ones from Starbucks. However, you can also use a OVEN SAFE bowl that fits inside your 6 qt Instant Pot. Make sure it is OVEN SAFE and double check to make sure it is okay to use in the Instant Pot. However, I truly recommend getting the inserts that are a game changer and after you make this recipe, you will be making it often 🙂
I have always hard boiled my eggs in the Instant Pot perfectly, by placing the eggs on the Instant Pot Egg Racks which are wonderful if you are just wanting hard boiled eggs. I also have made egg soufflés in the Instant Pot Egg Inserts but with my eggs scrambled up. That’s when it dawned on me! Why don’t I cook them the exact same time I do my hard boiled eggs, but in the Instant Pot Egg Inserts WITHOUT scrambling them.
Enter: Easy No Peel Instant Pot Egg Salad recipe ( WOOT WOOT!)
Ingredients You Will Need:
- 7 raw eggs in shell
- 1/3 cup chopped dill pickle (optional but highly recommend)
- 1 green onion chopped finely (optional but highly recommended)
- 1/8 cup greek yogurt
- 1/8 cup mayo
- 1 tsp yellow mustard
- hot sauce 1/2 tsp
- salt 1/2 tsp
- garlic powder 1/2 tsp
- paprika 1/4 tsp
- onion powder 1/4 tsp
- pepper 1/4 tsp
Directions:
- GREASE your Instant Pot Egg Insert with olive oil or avocado oil spray, then crack your eggs into each of the insert holes ( there are 7 of them as seen above)
- Then cover your Instant Pot Egg Insert with the approved lid it comes with.
- Next pour 1 cup water into the Instant Pot and then put your Instant Pot Egg Insert on top of the Instant Pot Trivet (that comes with it when you buy it) to lower it down on top of that 1 cup water you just poured in.
- Then seal the Instant Pot lid. Make sure that the steam release valve is sealed. High pressure for 4 minutes & naturally release for 4 minutes. (read below for explanation if new to Instant Pot)
- Then you will turn the steam release valve from sealed to vent. WAIT until the float valve drops and then remove lid. DO NOT remove lid until float valve has dropped.
- Remove the Instant Pot Egg Insert by the trivet handles with gloves or towels so you do not burn your hands, it will be hot. Let sit for 2 minutes with the lid off.
- Pop your eggs out of the insert and transfer to a large mixing bowl. Then start to chop your eggs with fork & knife into the bite sized egg salad pieces you prefer
- Then add in chopped pickles, green onions, salt, garlic powder, paprika, onion powder, pepper, hot sauce, mayo and Greek Yogurt
- Mix with a spatula until throughly combined. Put in an air tight container and place in refrigerator until ready to eat!
New to Instant Pot read HERE to explain the high pressure 4 minutes and natural release for 4 minute instructions below :
Then you hit Pressure Cook: HIGH PRESSURE for 4 minutes. It will read ON and once it is brought to full pressure it will read 00:04. Once it is done it will read 00:00 and beep 2 to 3 times. Then let it naturally release for 4 more minutes. Which means you will not do anything after the screen reads 00:00, until it reads L0 00:04.
If you aren’t using the Instant Pot Insert Read Below:
- If you are not using the insert, you will crack your eggs into the OVEN SAFE bowl
- if you are not using the insert, place a size of aluminum foil over the bowl so that no excess liquid gets in
Watch Video Below to See HOW EASY This Easy No Peel Instant Pot Egg Said Is
Other HGHF Instant Pot Must Make Recipes
I know that the Instant Pot can be intimidating and that is why on a lot of my IP recipes I have longer directions, because I want to make sure that I give you guys all the details. I want to make sure you don’t get frustrated. So please feel free to always message me or email me as to how I can help you with the recipes! A lot of you DM me questions through Instagram since you are newer to working an Instant Pot and I always welcome that :)!
Common Questions When Making Easy No Peel Instant Pot Egg Salad
Do I have to use the Instant Pot Egg insert when making the Egg Salad?
No you don’t have to, all though I highly recommend it for the most convenient and consistent results. In the recipe I include how you can use an oven safe bowl when making egg salad in the instant pot.
Can I make this Easy No Peel Instant Pot Egg Salad Dairy Free?
Can you make this Instant Pot Egg Salad Dairy Free? I have not made it Dairy Free, however, I am sure you can use your favorite DF yogurt or mayo with it!
Is this Easy No Peel Instant Pot Egg Salad Gluten Free?
Yes, this Easy No Peel Egg Salad is gluten free!
How long does the Easy No Peel Instant Pot Egg Salad last?
Your egg salad will last within 5 days of making it and being stored in the refrigerator
Can I use this same cooking time when hard boiling eggs in the Instant Pot?
Yes! This is how I came up with the easy no peel idea in the first place 🙂 I have been hard boiling eggs for years in the Instant Pot and truly believe it is the best way! You will add your raw shelled eggs on top the Instant Pot Egg Wire . Then cook on high pressure for 4 minutes and natural release for 4 minutes. Add to an ice bath for 5 minutes, transfer to a dry bowl and keep in fridge for up to 5 days for easy snack!
My Favorite Instant Pot Accessories
Instant Pot Egg Wires
These are the ones I use when I just want to make regular hard boiled eggs. They are perfect!
Instant Pot Silicone Egg Molds
The Instant Pot Silicone Egg molds are the ones used in this recipe that I highly recommend. They make life so easy and you can also make those Starbucks Soufflé Copy Cat recipes as well with them 🙂
Mini Silicone Instant Pot Gloves
Not only are these Ainsley’s favorite things to place with ahah so wonderful Toddler Toy, but they help lift things out of the Instant Pot. With the narrow area to grab the insert handles etc. You need thin but insulated gloves and these are perfect.
Instant Pot Steamer Basket
I have not purchased this yet, but heard wonderful things about this basket! From hard boiling eggs to steaming potatoes etc. This seems to be a must and will be purchasing soon!
Instant Pot 6 Qt that I have had for years!
This is the OG instant pot that I have loved for years. It is for sure amazing, especially for the pricing. I most recently was gifted the one below from Instant Pot and honestly I am soooooo impressed by it. I would suggest if you DO NOT have an instant pot yet, that you would get the one below. They have updated so many incredible things like the lid and the cook time.
Instant Pot Pro 10 in 1 6 Qt that I have most recently and am OBSESSED with
This is the one I am using the video and am LOVING (See above!)
Easy No Peel Instant Pot Egg Salad
Equipment
- Instant Pot
Ingredients
- 7 raw eggs in shell
- 1/3 cup chopped dill pickle optional but highly recommend
- 1 green onion chopped finely optional but highly recommended
- 1/8 cup greek yogurt
- 1/8 cup mayo
- 1 tsp yellow mustard
- 1/2 tsp hot sauce
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp pepper
Instructions
- GREASE your Instant Pot Egg Insert with olive oil or avocado oil spray, then crack your eggs into each of the insert holes ( there are 7 of them as seen above)
- Then cover your Instant Pot Egg Insert with the approved lid it comes with.
- Next pour 1 cup water into the Instant Pot and then put your Instant Pot Egg Insert on top of the Instant Pot Trivet (that comes with it when you buy it) to lower it down on top of that 1 cup water you just poured in.
- Then seal the Instant Pot lid. Make sure that the steam release valve is sealed. High pressure for 4 minutes & naturally release for 4 minutes. (read below for explanation if new to Instant Pot)
- Then you will turn the steam release valve from sealed to vent. WAIT until the float valve drops and then remove lid. DO NOT remove lid until float valve has dropped.
- Remove the Instant Pot Egg Insert by the trivet handles with gloves or towels so you do not burn your hands, it will be hot. Let sit for 2 minutes with the lid off.
- Pop your eggs out of the insert and transfer to a large mixing bowl. Then start to chop your eggs with fork & knife into the bite sized egg salad pieces you prefer
- Then add in chopped pickles, green onions, salt, garlic powder, paprika, onion powder, pepper, hot sauce, mayo and Greek Yogurt
- Mix with a spatula until throughly combined. Put in an air tight container and place in refrigerator until ready to eat!
New to Instant Pot read HERE to explain the high pressure 4 minutes and natural release for 4 minute instructions below
- Then you hit Pressure Cook: HIGH PRESSURE for 4 minutes. It will read ON and once it is brought to full pressure it will read 00:04. Once it is done it will read 00:00 and beep 2 to 3 times. Then let it naturally release for 4 more minutes. Which means you will not do anything after the screen reads 00:00, until it reads L0 00:04.
If you aren’t using the Instant Pot Insert Read Below:
- If you are not using the insert, you will crack your eggs into the OVEN SAFE bowl
- if you are not using the insert, place a size of aluminum foil over the bowl so that no excess liquid gets in
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