10 eggs
1 cup water
Egg Salad:
1/3 cup mayonnaise
2 ribs celery, finely diced
2 tablespoons Dijon mustard
1-2 teaspoons lemon juice, or to taste
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
freshly ground pepper, to taste
fresh chives or green onion, finely chopped, garnish, optional
Preparation
Lightly grease a medium, heat-proof bowl with non-stick spray, making sure bowl can fit inside Instant Pot. Place steam rack or trivet inside Instant Pot.
Crack eggs into greased bowl, then place bowl on steam rack.
Pour 1 cup water into Instant Pot (not into the bowl of eggs) and close lid, making sure pressure release valve is sealed as well.
Cook on manual or high pressure for 5 minutes, then naturally release pressure for 5 minutes before releasing the rest.
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