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Egg & Cheese Salad (Keto, Gluten-Free, Instant Pot)

Tangy Egg & Cheese Salad (Instant Pot, Gluten-Free, Low-Carb)

  • Author: Instant Pot Eats
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 8 1x
  • Category: Salad, Side
  • Method: Instant Pot Pressure Cooker
  • Cuisine: Ukrainian

Description

This tangy and sharp egg and cheese salad is inspired by a Ukrainian family recipe, often prepared for celebratory feasts and parties. Great as a dip or salad, and perfect for using up leftover eggs!


Scale

Ingredients

  • 8 large free-range chicken eggs
  • 1 + 1/2 cup grated hard cheese, such as Cheddar or Mozzarella
  • 2 large cloves of garlic, finely diced or grated
  • 1/3 cup mayonnaise (about 56 tablespoons)
  • 1 teaspoon Dijon or yellow mustard (optional)
  • Pinch of salt and pepper

Instructions

  1. To cook hard-boiled eggs in your Instant Pot, place a trivet on the bottom of the Instant Pot and add a cup of water. Place the eggs, carefully, on top of the trivet. Close and lock the lid and set the Instant Pot to Manual, HIGH pressure, 5 minutes. After 3 beeps the Instant Pot will start to build up the pressure and the cooking will begin.
  2. Once the cooking is finished, allow the Instant Pot to release the pressure naturally for 5 minutes, then use the quick release method to let off the remaining steam. Please note, that the eggs continue to cook during the natural release. Remove the eggs and place in a bowl with really cold water for a few minutes.
  3. To make the salad, peel the eggs and grate or finely dice into a mixing bowl. Reserve one egg yolk for garnishing later. Add the rest of the ingredients and mix through well. Serve right away or refrigerate until needed (for up to 3 days). I like to garnish with crumbled egg yolk, black pepper and some fresh parsley on top.
  4. Serve with veggies sticks or slices, with lettuce cups or your favourite crackers.

Keywords: Egg Salad Spread Ukraine Appetizer Left-over Boiled Eggs

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