15-30 min2 servingsAmerican

Keto Egg Salad

By Instant Pot Culinary Team

2 servings

15-30 min

Easy

Recipe Details

Course: Lunch, Main Dishes, Picnic

Difficulty: Easy

Prep Time: 5 min

Cook Time: 5 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Gluten Free, Keto

Yield: 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

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.

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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About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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