The pressure cooker, once again, streamlines the cooking process by allowing us to hard boil our eggs in just a few minutes AND not have to peel the eggs!
This certainly isn't a technique I invented and I wish I could track down the person who did and credit them properly. We all know that making hard boiled eggs in the pressure cooker makes them so easy to peel, BUT that still takes time!
With this technique for cooking the eggs, you don't have to take the time to peel the eggs and it works great!
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I had my doubts, though! I do not usually like pressure cooked (out of the shell) eggs because they tend to get rubbery. I chose to steam my egg bites for this reason.
I am happy to say that these eggs were perfect for egg salad and I'll make them this way from here on out!
Frequently Asked Questions
Egg salad should be kept refrigerated and, when stored properly in a sealed container, it will last 3-5 days.
Yes, you can, however there are some changes needed. Assuming you are using the same loaf pan as I did, you would switch from high PC to low PC and the time will increase to 15 minutes with a 5 minute release.
At 10 minutes of PC time, the eggs were not completely set and, when I did 15 minutes on high, the edges became brown and rubbery.
Personally, I love this technique for 6 eggs, but if I needed a dozen or more eggs, I'd probably PC in the shell because it would be faster.
It absolutely can be if you use a keto friendly mayo without sugar and skip the sweet pickles. There are tons of ways to make a keto or low carb egg salad and it's packed with protein.
I used cold eggs in this recipe because I figure most people store their eggs in the fridge. However, if you have fresh eggs with the bloom intact and leave them on the counter, you can use them. I would decrease the PC time to 4 minutes and/or switch to low pressure so the edges don't get overcooked.
What pan can I use to make No Peel Egg Salad?
You can use any pan that is safe for pressure cooking, but you will have the best success if you keep a few things in mind when choosing a pan.
I'd go with a non-stick pan so you don't have to worry about the eggs sticking. When eggs stick to a pan, it is a pain to deal with and that will take the easy right out of this technique for making egg salad!
The darker pan will also conduct heat the best and cook the eggs evenly. The best pan I found for this is the loaf pan in the (affiliate link)Ninja Foodi Baking Kit. 5 minutes of PC time worked perfectly with 6 large eggs and this pan.
There are tons of different shapes and sizes of pans that will work just fine and I obviously can't test them all, but it is important to adjust your time based on the depth of the eggs in your pan.
The depth of the 6 eggs in the loaf pan I used was about 1-1½", so if your eggs are the same depth in the pan you are using, PC for the 5 minutes.
If the depth is less than 1", I would decrease the PC time to about 3 minutes with a 4- to 5-minute NR.
If the depth is 1½"-2", I would increase the PC time to 6 minutes with a 5-minute NR.
2"-2½" depth, I would increase the PC time to 11-12 minutes and switch to low pressure
2½"-3" depth, I would increase the PC time to 15 minutes and switch to low pressure.
These timings are just guides and can be used for various pans or increasing the eggs.
Ingredients & Substitutions
Eggs are the main ingredient in this recipe and I. used large eggs. The size of the eggs won't make any difference in this recipe, so if you have smaller eggs, just use a few more.
You can also make a vegan variety of egg salad using tofu and vegan mayonnaise. Simply cut the tofu into small blocks that mimic the cubes of egg and mix in the ingredients you like.
I use regular mayo in my egg salad, but if you want to keep it lower carb or even keto, then use a keto friendly mayo. Most are naturally fine on keto, but I have found some to have more sugars than others.
You can also use Miracle Whip instead of the mayo in a 1:1 replacement. Miracle whip has a slightly sweeter and a little tangier taste than regular mayo.
You can also use yogurt in place of mayo.
Vinegar & Mustard
If you have never made egg salad with a little vinegar and mustard, give it a try! I find that this balances the sweetness of the sweet pickles perfectly.
I used apple cider vinegar, but white vinegar would be fine. I don't think I'd use a red wine vinegar, but a white wine vinegar would work. I also would not use a balsamic vinegar.
I used a (affiliate link)spicy brown mustard; any brand is fine. You can certainly use any type of mustard that you like and have on hand. I'm not sure I'd use a honey mustard, but who knows, it might be great!
You can also omit either or both.
I use a sweet pickle relish or sometimes I'll cut up the small sweet gherikin pickles or even use salad cubes for egg salad.
I prefer the sweeter egg salad, but if you prefer it less sweet, then use dill pickle relish or simply skip it.
I always put a stalk of celery in my egg salad, but this is completely optional. Some like the crunch, some don't.
You can use any combination of seasonings that you like. I do think salt or a salt substitute is a seasoning that egg salad really needs. Other than that, get creative and use the seasoning you like.
If you want a spicier egg salad, add a pinch of cayenne pepper.
No matter what you choose to use or not to use, you will be thrilled with this easy no-peel egg salad!
How to Make No-Peel Egg Salad in a Pressure Cooker
Easy Peasy! Simply crack 6 cold eggs into the Ninja Foodi Loaf Pan or the pan you are using. Cover with foil or another type of cover.
Put 1 cup of tap water in the inner pot. You don't want to start with hot water or your eggs might be underdone.
Place the covered pan on the rack in the low position and set the pressure to high for 5 minutes. Make sure the valve in the back is on seal.
When the time is up, allow the pot to Natural Release for 5 minutes. Then release the remaining pressure and open the lid.
Remove the foil and make sure the eggs are cooked completely. If you see any runny areas, you can PC another minute or simply put the foil back over the top and see if the steam will finish cooking them.
I have never had an undercooked egg using this technique though.
What I love about this recipe, is you can just mix up the egg salad right in the same container, if you like.
I used the (affiliate link)Mix 'n chop to break up the cooked eggs into the size chunks I wanted, but you could use anything as long as it doesn't scratch the loaf pan.
I mix up the egg salad while the eggs are still warm, but you can certainly chill them first, if you prefer.
Cut the celery into small bite size peices if using. Add all ingredients to the chopped eggs and mix together.
Chill for a few hours in the refrigerator before serving. I cover it before chilling.
Use to make sandwiches or serve on a pita chip or crackers!
No Peel Egg Salad
- Electric Pressure Cooker
- 6 large eggs
- 1 cup water
- 1 stalk celery cut into ¼" pieces
- ¼ cup mayonnaise
- 1 teaspoon spicy brown mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon fine grind salt
- ¼ teaspoon pepper
- ¼ teaspoon celery seed
- 1-2 tablespoon sweet pickle relish
- Crack the eggs into the non-stick loaf pan and cover with foil or another type of covering. Place 1 cup of water in the inner pot. Place the pan on the rack in low position.
- Place the lid on the pressure cooker and turn the valve to seal. Set the pressure to high for 5 minutes. When the time is up, natural release the pressure for 5 minutes, then manually release the remaining pressure and remove the pan from the pressure cooker.
- Remove the foil and make sure the eggs are cooked through. If they aren't completely cooked, put the cover back on and PC for another minute.
- Use the Mix 'N Chop or another utensil that won't scratch the non-stick surface to break up the eggs into the size pieces you like in your egg salad.
- Cut the celery into small dice if using. Combine all other ingredients along with the celery into the loaf pan and mix together. Chill for several hours before serving.
- Serve & Enjoy!
ABOUT THE RECIPE AUTHOR, LOUISE LONG
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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