Description
The perfect healthy lunch packed with protein and healthy fats!
Ingredients
6 eggs, see notes
Dressing:
1 ripe avocado
1 Tablespoon freshly squeezed lemon juice
1/2 Teaspoon sea salt, or to taste
1/4 Teaspoon black pepper
2 Tablespoons chopped fresh herbs, dill, cilantro, or basil are my favorites
1 Tablespoon minced red onion, or shallot
2 Tablespoons avocado oil mayonnaise, or Greek Yogurt, see notes
1 Teaspoon Dijon mustard, see notes
Instructions
Place the trivet into the Instant Pot, I use the 6 quart model. Evenly space the eggs on the trivet, and pour 1 cup of water into the Instant Pot. Set to pressure cook for 5 minutes. When the cooking time is done, carefully release the pressure through the valve.
When the Instant Pot is safe to open, remove the eggs and place them into an ice bath to cool for 10 minutes. Next peel the eggs by gently cracking the shell all the way around and peeling it away.Â
Then in a medium sized bowl, mash the avocado with the lemon juice, salt, pepper, fresh herb of choice, onion, mayonnaise, and Dijon mustard.
Cut the peeled eggs up into bite sized pieces and lightly stir them into the avocado mixture until combined.
Serve immediately, or keep in an airtight container for up to 2 days. Make sure the egg salad takes up most of the space in the container to keep it from browning.
Notes
You can also hard boil 12 eggs, and refrigerate half the eggs to make a second batch 2 days later.
Check your labels carefully to make sure your mayonnaise is Whole30 compliant, or consider making your own. Also check the labels for mustard as most of them have sugar in them. I use the Annies’ brand which is Whole30.
- Prep Time: 20
- Cook Time: 5
- Category: Salad
- Method: Instant Pot
- Cuisine: American