HOME | FAMILY | CONDUCTING | SINGING | USU | STEINER | STANFORD | PHOTOS
26th AMENDMENT SIGNING | MEMORIES

Egg Salad (in the Instant Pot?)

Ingredients:
1 dozen eggs, boiled, cooled, and shelled (or cooked in the Instant Pot as below)
1 large dollop Kraft Mayonaise
1 squirt prepared mustard
Dash Worcestershire sauce
1 capful white vinegar
1 teaspoon celery salt

Mix together and let mellow

(We also add some diced onions)

Cooking the eggs in the Instant Pot

Spray a heat-safe bowl with Pam. Crack the dozen eggs in the sprayed bowl. Put 1 cup water in Instant Pot (in the Stainless Steel Inner Pot!) Place the trivet in the Instant Pot and place the bowl on the Instant Pot trivit. (I make aluminum foil slings so it will be easier to remove the trivet and eggs from the Pot without burning myself. See photo below.)

After I published this "how to" for egg salad, I purchased a silicone trivet which is a great improvement over the above "slings."

Click Here for link to the silicone trivet

(I generally loosly cover the container filled with eggs so that excess water from condensed steam will not become part of the egg mixture. I do this with paper towel and aluminum foil. DON'T let it touch the eggs, however.) Close the steam vent and set the Instant Pot on HIGH pressure for 6 minutes. (Depending upon your location, you may need longer or shorter.) Allow the pressure to "natural release" for about 8-10 minutes. Remove cooked eggs and allow to cool. Chop the eggs and mix all ingredients together. Allow the egg salad to mellow together. YUMMY! AND so quick and easy.

The only thing I miss about the "old way" of cooking hard-boiled eggs is when I would be standing at the sink peeling the eggs, Phyllis would often come in and say "You are a-peeling." I don't get that any more (it may be her age!!!!!)

(It took me 20 times longer to make this web page as to make and eat the egg salad)
(AND to check my cholesterol!)

Return to FOODS
Return to MEMORIES