Egg Salad

Serves: 3-4   •   Time: 10-12 minutes


1 Cup water
6 Eggs
1/3 Cup celery, finely diced
¼ Cup mayonnaise
2 Tsp fresh parsley, minced
1 Tsp Dijon mustard
1 Tsp lemon juice
Salt and pepper to taste


  1. Add the cup of water to the inner pot and place the metal trivet or steaming basket inside
  2. Place the eggs onto the basket and close the lid
  3. Press the “DIY” button and using the +/- buttons, adjust the time to 7 minutes
  4. Press start to begin cooking. Music will sound and the cooker will start the countdown once the optimum pressure has been reached inside
  5. While the eggs cook, mix the celery, mayonnaise, parsley, mustard, lemon juice and salt and pepper together in a medium bowl
  6. When the timer ends, cooker will beep and will switch to the “Keep Warm” function automatically. Press the cancel button
  7. Press the pressure release button on the top of the lid and then open the lid
  8. Remove the eggs and place in cold water to cool
  9. Peel the eggs and add to the bowl. Mash it up with a fork until you reach your desired consistency
  10. Enjoy!

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