Instant Pot Egg Salad

Name: Instant Pot Egg Salad
Yield: 6
Ingredients: 12 large eggs (, finely chopped); ½ cup (125g) full fat mayonnaise; ½ tablespoon (7.5ml) unseasoned rice vinegar; ½ tablespoon (7.5g) dijon mustard; ½ teaspoon cumin (, ground); 1 (66g) dill pickle or cornichon (, finely diced); 3 stalks (32g) green onions (, finely sliced); 2 ribs (146g) celery (optional) (, finely diced (omit if you prefer non-crunchy egg salad)); 6 stems (10g) fresh dill (, finely chopped); Kosher salt and ground black pepper to taste; No-stick cooking spray

Serves 6 Source

Ingredients

12 large eggs (, finely chopped)
½ cup (125g) full fat mayonnaise
½ tablespoon (7.5ml) unseasoned rice vinegar
½ tablespoon (7.5g) dijon mustard
½ teaspoon cumin (, ground)
1 (66g) dill pickle or cornichon (, finely diced)
3 stalks (32g) green onions (, finely sliced)
2 ribs (146g) celery (optional) (, finely diced (omit if you prefer non-crunchy egg salad))
6 stems (10g) fresh dill (, finely chopped)
Kosher salt and ground black pepper to taste
No-stick cooking spray

Steps

1
Important Step - Spray Pan: Apply cooking spray all over the pan. For easier removal, line the bottom of the pan with parchment paper.
2
Crack Eggs: Crack 12 large raw eggs into the pre-sprayed pan.
3
Pressure Cook Egg Loaf: Pour 1 cup (250ml) cold water and place a steamer rack in Instant Pot Pressure Cooker. Carefully layer the pan of cracked raw eggs on top.Close lid and pressure cook at High Pressure for 5 minutes + 9 minutes Natural Release. Open the lid carefully.
4
Prepare Remaining Ingredients: While the egg loaf is pressure cooking, prepare remaining ingredients.
5
Chop Egg Loaf: Remove egg loaf from Instant Pot & set aside on a chopping board to cool. Once cool to touch, finely chop the egg loaf. Allow the chopped eggs to cool to room temperature.
6
Make Salad Dressing: In a large mixing bowl, add ½ cup (125g) mayonnaise, finely diced ingredients (pickle, green onions, and celery), ½ tsp ground cumin, ½ tbsp (7.5g) dijon mustard, ½ tbsp (7.5ml) unseasoned rice vinegar, and finely chopped hard-boiled eggs. Mix well with a silicone spatula. Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula.
7
Adjust Seasoning & Chill in Fridge: Taste the salad and season with more kosher salt & fresh ground black pepper to taste. You will want the egg salad to be a little on the salty side because chilling it in the refrigerator will decrease the perception of seasoning. Cover & place egg salad in the refrigerator for at least 3 hours.