The Best “Yum Yum” Egg Salad: Instant Pot Edition
Some dishes feel homey or nostalgic, and for me, it’s classic egg salad. It’s comforting, reliable, and perfect for a quick lunch. But let’s be honest, sometimes the classic needs a little pizzazz to really make it spectacular.
Welcome to my Yum Yum Egg Salad. It is the classic recipe you know and love, but with a simple twist that takes it from good to absolutely “Yum Yum!”
Easy Peasy Instant Pot Magic
The secret to this recipe starting off right is how I cook the eggs. Forget boiling water and hovering over the stove. I use my Instant Pot to steam them.
It is easy peasy: I place the eggs on the rack, add a cup of water, and set it to steam on high pressure for just 6 minutes. That’s it! Once they are done, a quick ice bath makes them super easy to peel, resulting in perfectly cooked eggs every single time with no green rings.
The Secret Twist: Ranch!
Now, for the part you’ve been waiting for—what makes this “Yum Yum” egg salad different?
It’s all about the flavor boost. While I use the traditional mayonnaise-and-seasoning base, I add a secret ingredient that changes the game: powdered ranch dressing mix.
That tangy, herbaceous ranch flavor perfectly complements the creamy yolks. It adds a depth of flavor that makes people ask, “What is in this?!” It’s a subtle twist that completely elevates the dish without overpowering it.
Why You’ll Love It
Whether you are serving it on toasted sourdough, sandwich bread, toast, buns, or scooping it up with crackers, or eating it straight out of the bowl, this egg salad is a winner. It’s fast, flavorful, and guaranteed to be a crowd-pleaser.
The Best “Yum Yum” Egg Salad | Instant Pot Edition
Looking for the ultimate easy-peasy lunch? This classic egg salad takes a shortcut by steaming eggs in the Instant Pot, then gets a flavor boost from savory powdered ranch dressing for a creamy, herbaceous finish.
- Prep Time: 15 Minutes
- Cook Time: 6 Minutes
- Total Time: 21 minutes
- Yield: About 8 servings
- Category: Lunch
- Method: Pressure Cooking, Steaming
- Cuisine: American
Ingredients
- 8 Eggs
- 1-2 Cups Mayonnaise (I use Hellman’s)
- 1 1/2 – teaspoon garlic powder
- 1 – Tablespoon dry ranch dressing
- 1 – Celery stalk (finely chopped)
- 1 -2 Tablespoons finely chopped fresh chives (or dried)
- 1 – Cup water
- Salt & Pepper to taste
Instructions
- In your Instant Pot or Multi Cooker place 8 eggs on the steaming rack and add 1 cup of water.
- Secure the lid to the locking position and make sure the vent is on seal.
- Select the steam setting and use the +/- and set the time for 6 minutes.
- When the cooker beeps to let you know it’s done cooking, carefully do a quick release with the vent.
- Remove the lid once the pressure knob drops.
- Place the eggs in an ice bath until cool.
- Peel eggs.
- In a mixing bowl chop eggs and use a fork to smash into fine pieces.
- Add the mayonnaise, garlic powder, ranch powder, chives and celery and combine well.
- Chill for about a half hour.
- Serve & Enjoy
Notes
- If you don’t have an Instant Pot or Multi Cooker by all means please do boil your eggs on the stove.
- Of course the ranch seasoning is optional.
- This keeps well for up to 5 days in an airtight container in the refrigerator.
You Will Need:
- Instant Pot or Multi Cooker (or pot to boil eggs in)
- Mixing bowl
- Sharp knife
- Fork Measuring cup and spoons
- Silicone spatula or wooden spoon
- Airtight storage container.
At the end of the day, comfort food should be simple, delicious, and easy to make. This recipe hits all those marks while bringing a little something special to the table. Whether you’re meal prepping for the week or looking for a fast dinner solution, this creamy, ranch-infused egg salad is sure to satisfy.
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