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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

Equipment

Ingredients

  • 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

Instructions

  • 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!

Notes

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Nutrition

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