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A bowl filled with creamy egg salad .
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4.50 from 4 votes

Classic Egg Salad

Egg salad recipe is a tasty way to get a protein-filled satisfying meal. This recipe includes instructions on how to make Instant Pot Egg loaf - the best kitchen hack to make hard boiled eggs effortlessly.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Colorful Salads
Cuisine: American
Servings: 6 cups
Calories: 232kcal
Cost: $5

Ingredients

  • 8 hard-boiled eggs
  • ¼ cup celery finely chopped
  • ¼ cup green onion finely chopped
  • ½ cup mayonnaise
  • 1 Tablespoon Dijon mustard
  • Salt and pepper to taste

Instructions

How to make keto egg salad

  • Hard boil eggs in the sauce pan. Let them cool down completly. Then peel them and cut into bite size pieces.
  • In a large salad bowl, combine chopped eggs, mayo, Dijon mustard, celery, green onions, salt, and pepper.
  • Gently mix everything together.  Refrigerate until ready to serve. Enjoy !

How to Make Instant Pot Egg Loaf

  • Using a cooking oil spray, lightly coat a round dish that fits in your Instant Pot. Crack the eggs into the dish.
  • Place a trivet in the bottom of the Instant Pot and add 1 cup of water to the pot.  Place the dish of eggs on the trivet and close the lid.
  • Press MANUAL or PRESSURE COOK  and choose 6 minutes.
  • Once Instant Pot finishes cooking and goes to keep warm timer,  wait for 5 minutes and then release the leftover pressure manually.
  • Remove the egg dish from the pot. Using the back of the knife,  loosen the edges and slide the egg loaf onto a large cutting board.
  • Chop the egg loaf into bite size pieces. Let them cool down completely before mixing in with other ingredients.

Notes

Both brown eggs or white eggs work well in this recipe.
Keep the salad refrigerated until ready to use.

Nutrition

Serving: 1cup | Calories: 232kcal | Carbohydrates: 1g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Sodium: 320mg | Sugar: 1g