Pressure Cooker Egg Salad 

Prep Time: 5 minutes | Cook Time: 7 minutes



  • 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!

Nutrition Facts
Pressure Cooker Egg Salad
Amount Per Serving
Calories 350 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 6g 30%
Polyunsaturated Fat 15g
Monounsaturated Fat 9g
Cholesterol 444mg 148%
Sodium 299mg 12%
Potassium 147mg 4%
Total Carbohydrates 1g 0%
Dietary Fiber 0.2g 1%
Sugars 1g
Protein 13g 26%
Vitamin A 15%
Vitamin C 1%
Calcium 6%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.