Egg salad served on buttery and flaky croissant rolls is a great way to enjoy egg salad sandwiches. While this sandwich filling is pretty traditional, you may not have made it this way before.
Instant Pot Egg Salad is a unique twist that cuts down on prep time and simplifies lunch. Boiling eggs on the stovetop to make egg salad often turns lunch into a lengthy process that requires planning in advance. But thanks to your Instant Pot, you can procrastinate up until lunch and still eat on time.
I argue that this is the best egg salad recipe because it’s not only simple and easy, but it’s delicious as well. With sweet, savory, crunchy and soft textures and flavors all combined into one filling, this egg salad brings it all to the table (and your plate).
If you’re looking for another tasty sandwich filling that goes great with croissant rolls, I recommend trying my chicken salad sandwiches. It also goes great with crackers as an appetizer dip. https://www.devourdinner.com/easy-chicken-salad/
What’s In Egg Salad?
- 8 Eggs
- ⅓ Cup Mayo
- 1 Tbs Dijon Mustard
- 2 teaspoon Rice Wine Vinegar
- 3 Celery Stalks
- 1 Bunch Green Onions
- 1 Tbs Sweet Pickle Relish
- ¼ teaspoon Salt
How to make Egg Salad
- In a greased Instant Pot / Pressure Cooker safe bowl crack 8 eggs
- Place 1 cup of water in the Instant Pot with trivet
- Place the bowl with the eggs in the Instant Pot on the Trivet
- Cook on Pressure Cook High for 6 minutes with a 6 minute Natural Release
- Quick Release the remaining pressure and then open the lid
- Remove the pan
- Use a knife to loosen the edges of the egg loaf
- Flip the egg loaf onto a baking cooling rack
- Allow it to cool completely
- Place a cooling rack over a bowl and press the Egg loaf through the cooling rack to chop the eggs
- Dice the Celery and the Green onions and then add them to the eggs
- Add in pickle relish, salt, rice wine vinegar, mustard and mayo
- Stir to combine
- Serve on croissant rolls
How do you cut eggs for Egg salad sandwich?
Slice your eggs into quarters and then chop. Everyone does this a little differently so don’t worry too much about getting the pieces perfect as they’ll end up somewhat mashed in the mix anyway.
Fun Tip: You can also use a Cooling Baking Rack and press the egg loaf through the holes into perfectly sized pieces of egg.
Can you eat an egg that broke while boiling?
While the eggs may not look pretty and might taste a little more watery, they’re still perfectly safe to consume.
How long does egg salad last in the fridge?
Homemade egg salad if kept in a sealed container in the fridge can last about 3-5 days. For best results, you’ll want to eat it sooner rather than later and make sure to mix the salad before eating to help reincorporate any loose liquid that separated.
What Mayonnaise is best to use?
This is completely up to you and is a personal preference. You can’t go wrong when you choose to use your favorite Mayo brand. Personally I do enjoy Best Foods or Hellmann's.
Can you freeze egg salad?
No, trust me you don’t want to do that! The mayo won’t freeze well and the results are just gross.
How to hard boil eggs in the Instant Pot?
You can make hard boiled eggs in the Instant Pot and thanks to my super simple recipe, it’s no trouble at all. Not only that, but the eggs peel beautifully every time! The 5-5-5 Method of Hard Boiled Eggs for the Instant Pot works perfectly EVERY TIME!
Psst! More Tried and True Classic Recipes you Need to Try!
- Grandma's Potato Salad Recipe
- Hawaiian Mac Salad
- Homemade Baked Beans
- Tuna Casserole
- Chicken Divan
- Easy Chicken Fajitas
- Chicken Salad Recipe
- Ground Turkey Tacos
- Swiss Steak
Egg Salad Sandwiches
Ingredients
- 8 Eggs
- ⅓ cup Mayo
- 1 tablespoon Dijon Mustard
- 2 teaspoon Rice Wine Vinegar
- 3 Stalks Celery
- 1 Bunch Green Onions
- 1 tablespoon Sweet Pickle Relish
- ¼ teaspoon Salt
- 4 Croissant Rolls - optional
Instructions
- In a greased Instant Pot / Pressure Cooker safe bowl crack 8 eggs
- Place 1 cup of water in Instant Pot with Trivet
- Place bowl with eggs in Instant Pot on Trivet
- Cook on Pressure Cook High for 6 minutes with a 6 minute Natural Release
- Quick Release remaining pressure and open lid
- Remove pan
- Use a knife to loosen the edges of egg loaf
- Flip egg loaf onto a baking cooling rack
- Allow to cool completely
- Place cooling rack over a bowl and press Egg loaf through cooling rack to chop eggs
- Dice Celery and Green onions and add to eggs
- Add pickle relish, salt, rice wine vinegar, mustard and mayo
- Stir to combine
- Serve on croissant rolls
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Lyn
This is the only way I make egg salad now. So quick and easy.
Devour Dinner
Love this Lyn! Thanks for sharing.
Irene Coker
I absolutely love Egg Salad Sandwiches. I followed your recipe and my husband and I just loved them. I esp love having them on croissants!