Instant Pot Egg Salad With Cheese (Gluten-Free, Keto)
This tangy and sharp Instant Pot 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! It's keto and gluten-free.
Course Salad
Cuisine American
Keyword Appetizer, Cheese, Dips, Egg Salad, Mayonnaise, Side Dishes
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 8
Calories 224kcal
Ingredients
8largeeggsfree-range
1.5cupshard cheesesuch as Cheddar or Mozzarella, grated
2large cloves of garlicfinely diced or grated
⅓cupmayonnaiseabout 5-6 tablespoons
1teaspoonDijonor yellow mustard, optional
Pinchof salt and pepper
Instructions
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. Carefully place the eggs 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.
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.
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.
Serve with veggies sticks or slices, with lettuce cups or your favourite crackers.