Instant Pot Egg Salad (with an Egg Loaf)
Make this creamy and tangy Instant Pot Egg Salad Sandwiches with an egg loaf for an easier way to make this classic and popular lunch recipe.
Egg Salad is the perfect meal for early spring. It’s light, refreshing, satisfying, and has just the right amount of creamy, tangy flavor. We like to upgrade classic mayonnaise with a bit of sour cream for an even more flavorful sandwich filling.
This egg salad sandwich recipe gets even easier thanks to your Instant pot / pressure cooker. You can cook all of the eggs at once with an egg loaf.
This fun hack is my new favorite way to make big batches of hard-cooked eggs easily. I think you’ll love it too.
How to Make an Instant Pot Egg Loaf
This Egg Salad Sandwich recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
If the idea of an egg loaf sounds funny to you, it kind of is. But once you get over the odd-looking loaf of hard-boiled eggs you’ve made, it’s easy to see why this Instant Pot egg trick is so popular.
To make an egg loaf, simply crack up to 8 eggs into any pan that fits inside your pressure cooker. I use my handy 7×3-inch round cake pan. Then use a trivet and a sling to cook the eggs at high pressure for 8 minutes. After a quick pressure release, you have a literal loaf of fully cooked eggs!
Note: It’s very important to grease the cake pan well before you crack the eggs in. Otherwise, your egg loaf may stick.
Using a Sling in an Instant Pot
A sling is the easiest way to lower and remove cake pans and other items from your Instant Pot. You can buy a handy reusable sling or make one out of foil.
If you’re new to slings, click here to learn how to use a foil sling in an Instant Pot. Once you’ve mastered this simple trick, you can use your pressure cooker for everything from egg loaves to cheesecakes.
Making Egg Salad with an Egg Loaf
Once you’ve turned out your egg loaf, making the egg salad is quick and easy!
You can place the entire loaf on a cutting board and roughly chop it to whatever size you prefer. If you like chunks, leave some larger pieces. For a smooth and creamy egg salad, mash the eggs up a bit more.
Then, fold in your seasonings! We love a traditional egg salad with mayonnaise, sour cream, mustard, fresh herbs, and celery for a bit of crunch.
Spread the eggs on toasted white bread with lettuce and tomato for a family-friendly lunch perfect for a warm spring afternoon.
More Instant Pot Egg Recipes
The Instant Pot is my favorite way to cook eggs. (Except for scrambled, though you could!) And while the egg loaf is so convenient for egg salad, here are some other great ways to prepare eggs with a pressure cooker:
- Our post All About Instant Pot Eggs teaches everything from soft-boiled eggs to poached eggs to hard-boiled eggs.
- Egg Bites & Egg Muffins are easy-to-customize two-bite treats made with eggs and your favorite seasonings in the Instant Pot.
- Deviled Eggs. Turn perfect Instant Pot hard-boiled eggs into a zesty appetizer with yogurt, mustard, and mayo.
- These Sausage, Egg, and Cheese Breakfast Sandwiches from Tidbits are a great way to start your morning.
- Pressure Cooker Scotch Eggs are a decadent breakfast treat with hard-cooked eggs wrapped in savory breakfast sausage.
- Instant Pot Kerala Egg Curry from Paint the Kitchen Red is a delicious savory Indian curry with hard-boiled eggs.
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Instant Pot Egg Salad (with an Egg Loaf)
Creamy, traditional Egg Salad Sandwiches—made in an egg loaf in the Instant Pot—make a crunchy, tangy, and satisfying lunch with mayonnaise, sour cream, and fresh chives.
Ingredients
- 8 large eggs
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoons minced chives
- 1 celery stalk, diced
- Salt and freshly ground black pepper to taste
- 8 slices white bread, toasted
- 4 large lettuce leaves, for serving
- 1 tomato, sliced
Instructions
- Place 1 cup of water in the bottom of the pressure cooking pot. Place the trivet in the pot. Line the bottom of a 7x3-inch cake pan with a parchment paper round and grease really well with nonstick spray.
- Crack the eggs into the prepared cake pan and lower the cake pan onto the trivet with a sling.
- Lock the lid in place and cook on High Pressure for 8 minutes. When the cooking time ends, let the pressure release naturally for 8 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Remove the “egg loaf” from the cake pan and roughly chop on a cutting board. Transfer to a large bowl and use a fork to break the egg into small crumbles.
- Add the mayonnaise, sour cream, mustard, lemon juice, chives, and celery. Stir gently until fully combined, then season with salt and pepper to taste.
- Spread 4 slices of bread with egg salad, then top with a lettuce leaf and tomato slice and the remaining 4 slices of bread.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 410Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 387mgSodium: 625mgCarbohydrates: 29gFiber: 3gSugar: 5gProtein: 18g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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“Eggscellent!” Even easier than “in the shell” hard cooked Instant Pot eggs as there is no ice bath required. I used 4 eggs and halved both the cook time and naturel release time. Then chopped the eggs in the same bowl they were cooked in and mixed in the remaining ingredients. Added to a tossed salad (instead of dressing). This is a keeper.
Barbara, this recipe makes enough egg salad for 4 sandwiches. I’m wondering if, using this egg cooking technique, I could cook more than 8 eggs at a time in creating my egg loaf. There’s certainly enough room for more eggs in the 7×3-inch cake pan I used inside my Instant Pot but perhaps they wouldn’t cook properly in the amount of time specified.
Hi Sigrid – yes, if you use more eggs, you’ll need to increase the cook time.
Hi Barbara…..I have a 3 qt Instant Pot…..also have the correct size Fat Daddy pan to fit……how many eggs would you suggest breaking to make this egg salad for the 3 qt Instant Pot…..I am assuming the timing of 8 minutes on High pressure would be the same…..have your cookbooks and love your website as well…..thanks! Diana
I previously wrote that this looked like an interesting technique for cooking the eggs for egg salad – and now I’ve tried it. It was indeed a clever way to cook the eggs and not have to peel the cooked eggs (even though making hard cooked eggs in the Instant Pot does make them easy to peel). I made Barbara’s egg salad recipe and added cashews. How many? It’d not necessary to measure, just add a large handful. If you’d rather use your own egg salad recipe that will be fine too.
What an interesting technique for cooking the eggs. I’m eager to try it. The recipe for egg salad looks delicious as well. I’d like to suggest an addition to the egg salad recipe – put a few cashews in your egg salad. They don’t have to be whole or half cashews – cashew pieces are just fine. I learned about this addition from a restaurant in town that adds cashews to their egg salad.