Pressure Cooker Egg Salad
Did you know you can make Pressure Cooker Egg Salad in a matter of minutes? Say goodbye to overcooked eggs, this is the perfect solution.
- 8 eggs
- 1/2 cup Duke's mayonnaise
- 1/2 tsp mustard powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- Place one cup of water in your pressure cooker. Add the steaming basket and place eggs. Turn to "steam vegetables" setting which is 7 minutes.
- Once the timer goes off, use quick steam release. Place eggs in an ice water bath to chill fully. When cool, peel and place in a large bowl with the mayo, mustard powder, paprika and salt, and pepper to taste. Mash with a fork to desired consistency. Serve.
This was made in a COSORI 6-quart pressure cooker. You can make the hard boiled eggs the day before.
Perfect PairingLunch time!
Calories: 350kcalCarbohydrates: 1gProtein: 13gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 15gMonounsaturated Fat: 9gCholesterol: 444mgSodium: 299mgPotassium: 147mgFiber: 0.2gSugar: 1gVitamin A: 750IUVitamin C: 0.8mgCalcium: 60mgIron: 2mg