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no peel egg salad in a bowl beside bread slices
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4.67 from 6 votes

No Peel Egg Salad

super quick and easy egg salad using the pressure cooker
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Entree
Cuisine: American
Servings: 4
Calories: 211kcal
Author: Louise



  • 6 large eggs
  • 1 cup water
  • 1 stalk celery cut into ¼" pieces
  • ¼ cup mayonnaise
  • 1 tsp spicy brown mustard
  • 1 tsp apple cider vinegar
  • ½ tsp fine grind salt
  • ¼ tsp pepper
  • ¼ tsp celery seed
  • 1-2 Tbsp 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!


Nutritional values are provided as a courtesy and thesaltedpepper.com makes no guarantees of accuracy. We do our best to ensure they are accurate, but many factors influence nutritional values that are beyond our control. Different brands of items have different nutritional values, so it is always best to do your own independent nutritional analysis based on the items you are using in a recipe if you require a high level of accuracy. Thesaltedpepper.com will not be held accountable for any errors in the displayed nutritional information.


Serving: 0.5cup | Calories: 211kcal | Carbohydrates: 2g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 285mg | Sodium: 542mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg