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!