Salefork

Breakfast for 6

Instant Pot Egg Salad

Pressure-cooked eggs cool quickly before mixing with mayonnaise, mustard, vinegar, pickle, celery, and green onion.

Typical price

$4.49for 4 servings

$1.12 per serving$4.49 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Instant Pot Egg Salad

AmericanDairy-freeGluten-freeLow-carbBudgetBreakfastsLunchesInstant PotNo-cookBack to schoolSummer

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Eggs$0.30 each typical12$3.60Typical price
Pickles and olives$0.18/oz typical1 oz$0.18Typical price
Green onions$1.19 each typical0.5$0.51Typical price
Celery$2.29 each typicala little$0.22Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical1.5$2.23Typical price
Total for the servings shown$6.74

Pantry staples you likely have

Mustard, mayo, ketchupVinegarDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blendsCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

Ingredients

  • 12 large eggs
  • 1/2 cup full fat mayonnaise
  • 1/2 tbsp unseasoned rice vinegar
  • 1/2 tbsp dijon mustard
  • 1/2 tsp cumin
  • 1 dill pickle or cornichon
  • 3 stalks green onions
  • 2 ribs celery (optional)
  • 6 stems fresh dill
  • kosher salt and ground black pepper to taste (optional)
  • no-stick cooking spray

Steps

  1. Spray the Instant Pot insert, add 1 cup water, and place the eggs on the rack.
  2. Cook on high pressure for 5 minutes, then let the pressure release naturally for 5 minutes.
  3. Release the remaining pressure, transfer the eggs to cold water for 5 minutes, and peel them.
  4. Chop the eggs and combine them with the mayonnaise, vinegar, mustard, cumin, pickle, green onions, celery, and dill.
  5. Season with salt and pepper, then chill the egg salad for 15 minutes.

Main ingredient on sale this week? See what to make with eggs on sale.

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