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26th AMENDMENT SIGNING | MEMORIES
Egg Salad (using the Instant Pot?)
(Recipe from our houseboat friend, Tom Marx)
Ingredients:
1 dozen eggs, boiled, cooled, and shelled (or cooked in the Instant Pot as below)
1 large dollop Kraft Mayonnaise (we use Hellmann's)
1 squirt prepared mustard
Dash Worcestershire sauce
1 capful white vinegar
1 teaspoon celery salt
(We also add diced onions)
Mix together and let mellow
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.)
Eggs in sprayed bowl |
Trivet in pot with 1 cup water |
Bowl on trivet in Instant Pot |
Set Instant Pot set to 6 minutes |
Let IP natural release - Cooked eggs |
Cooked eggs on cutting board |
Chopped eggs |
Eggs with other ingredients |
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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!!!!!)