Keto Egg Salad

Looking for a quick mid-day meal? This keto-friendly egg salad is fresh, zesty and easy-to-make. Add this salad to a bed of fresh arugula, cherry tomatoes and sliced red onions for a healthy, well-balanced meal.

Cuisine

Modern

Course

Lunch, Main Course, Picnic

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free, Keto

Cooking Technique

Pressure Cook

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 Time

5 min

Cook Time

5 min

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.