INGREDIENTS
10 eggs
1 cup water
Egg Salad:
1/3 cup mayonnaise
2 ribs celery, finely diced
2 tablespoons Dijon mustard
1-2 teaspoons lemon juice, or to taste
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
freshly ground pepper, to taste
fresh chives or green onion, finely chopped, garnish, optional
PREPARATION
Lightly grease a medium, heat-proof bowl with non-stick spray, making sure bowl can fit inside Instant Pot. Place steam rack or trivet inside Instant Pot.
Crack eggs into greased bowl, then place bowl on steam rack.
Pour 1 cup water into Instant Pot (not into the bowl of eggs) and close lid, making sure pressure release valve is sealed as well.
Cook on manual or high pressure for 5 minutes, then naturally release pressure for 5 minutes before releasing the rest.
Carefully remove bowl from pressure cooker and slide hard-boiled eggs onto cutting surface. Cut into pieces and transfer to a large bowl, along with diced celery, if using.
In a medium bowl, whisk together mayonnaise, mustard, lemon juice, salt, garlic powder and paprika, then season with fresh pepper.
Once combined, pour mixture over diced egg and toss together. Top with fresh chives or green onions.
