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.