Best Egg Salad Pressure Cooker Recipe
This pressure cooker egg salad recipe makes creamy, chunky, flavorful egg salad with perfectly cooked eggs, fresh herbs, crunchy red onion, and a zippy Dijon dressing—all with less effort and time.
Equipment
- 1 Mixing bowl Medium size for mixing ingredients
Ingredients
Main ingredients
- 6 eggs large, pressure cooked hard boiled
- ¼ cup mayonnaise
- 2 to 3 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon sea salt
- freshly ground black pepper
- ¼ cup red onion finely diced
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh dill chopped
- 1 teaspoon capers optional
Instructions
Instructions
- Place your eggs in a pot of cold water inside the pressure cooker. You want the water to cover eggs by about an inch.
- Seal the lid nice and tight making sure the sealing ring is in place good. Turn your vent to sealing.
- Set your pressure cooker to high for 5 minutes for perfect hard boiled eggs.
- When the timer goes off, let the cooker naturally release pressure for about 10-12 minutes. This slow release keeps eggs from cracking.
- Pop open the lid once the float valve drops and carefully take eggs out to an ice water bath. Chill for 14 minutes to stop cooking and make peeling easy.
- Peel your eggs and chop them roughly; don’t mash 'em up too much. You want that nice chunky texture.
- In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and creamy.
- Mix in diced red onion, chives, dill, chopped eggs, and capers if you’re using them. Fold gently, taste, then adjust seasoning if you need. Chill salady a bit or dig right in!
Notes
Egg salad keeps well in the fridge for 3-4 days. Stir before serving and freshen up with a squeeze of lemon if needed.