Keto Egg Salad

By: Instant Pot Culinary Team

Keto Egg Salad
cuisine icon Cuisine
Modern
cuisine icon Course
Lunch, Main Course, Picnic
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free, Keto
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 2 servings, arugula, avocado, cherry tomatoes, chives, cook 5 min, easy, eggs, gluten free, Instant Pot Culinary Team, instant pot egg recipe, instant pot recipes, keto, lemon juice, lunch, main course, mayonnaise, modern, picnic, prep 5 min, pressure cook, red onion, slices of cooked ham, water

prep icon Prep Time
5 min
cook icon Cook Time
5 min

serving icon Servings
2 servings
Ingredients
  • 6 eggs
  • 1 cup Water
  • 6 eggs
  • 1/4 cup mayonnaise
  • 2 tsp lemon juice
  • 1 tbsp chives
  • 3 slices of cooked ham
  • 1 avocado
  • 1/2 cup arugula
  • 1/2 red onion
  • 5-10 cherry tomatoes
Instructions
  • Pour the water into the inner pot. Place a steam rack in the pot.
  • Arrange eggs on the steam rack. Secure lid for pressure cooking.
  • Select PRESSURE COOK, HIGH, set time for 5 minutes(00:005). Select START.
  • Once program ends, allow a 5-minute Natural Release. Select CANCEL.
  • Remove pressure cooking lid. Use tongs to remove eggs from pot and into a bowl of ice water for 1 minute.
  • Once eggs have cooled, peel and dice.
  • In a bowl, whisk together mayonnaise, lemon juice, and chives. Season with salt and pepper to taste.
  • Add eggs, ham, and avocado. Toss gently to combine.
  • Optional — Combine arugula, red onions and cherry tomatoes on a plate and top with egg salad.
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