Egg Salad
Lyndsay Burginger

Pressure Cooker Egg Salad

Egg Salad

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.
Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Course Lunch
Cuisine American
Servings 6 servings
Calories 350 kcal


  • 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 Pairing

Lunch 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