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Egg Salad Sandwiches
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.
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Course:
Dinner
Cuisine:
American
Prep Time:
1
minute
minute
Cook Time:
6
minutes
minutes
Natural Pressure Release:
6
minutes
minutes
Servings:
4
Servings
Calories:
267
kcal
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
Calories:
267
kcal
|
Carbohydrates:
4
g
|
Protein:
12
g
|
Fat:
23
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
10
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
335
mg
|
Sodium:
486
mg
|
Potassium:
226
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
730
IU
|
Vitamin C:
2
mg
|
Calcium:
70
mg
|
Iron:
2
mg