Instant Pot Hard-Boiled Egg Salad Sandwich

Steps

1. 1

   Add water and trivet to pot

   • Pour 1 cup (240 ml) of water into the inner pot of your Instant Pot, ensuring it sits flat on the heating element.
   • Place the trivet (the metal rack that comes with your Instant Pot) flat on the bottom so it sits about 1 inch above the water.
   • The trivet prevents the eggs from sitting directly on the hot bottom of the pot.

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   Ready when: Trivet is stable and level on the bottom of the pot

   Tip: Use plain water, not broth—it keeps the eggs from developing off-flavors

2. 2

   Cook eggs under pressure

   • Gently place each of the 6 room-temperature eggs directly onto the trivet in a single layer; they can touch without sticking.
   • Close and seal the lid, making sure the pressure release valve is set to "sealing." Select high pressure and set the timer for 5 minutes.
   • The Instant Pot will take 5–10 minutes to reach full pressure (you'll see the float valve rise), and then the countdown timer will begin.

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   Ready when: Float valve has risen and timer is counting down 5:00

   Tip: Room-temperature eggs cook more evenly and peel much more easily than cold eggs taken straight from the refrigerator

3. 3

   Release pressure and cool eggs

   • When the timer beeps (after 5 minutes under pressure), let the pressure release naturally for 5 minutes—do not touch anything.
   • After 5 minutes, carefully switch the pressure valve to "venting" to release any remaining steam (watch your fingers).
   • Immediately use a slotted spoon to remove the eggs and transfer them to a bowl of ice water you prepared earlier.
   • Let them soak for at least 10 minutes to stop the cooking process and cool completely.

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   Ready when: Eggs are cool enough to handle without heat

   Tip: The ice bath is essential—it stops carryover cooking and makes peeling dramatically easier

4. 4

   Peel the hard-boiled eggs

   • Remove the eggs from ice water one at a time.
   • Gently tap and roll each egg on the countertop to crack the shell all over, then start peeling from the wider end where the air pocket sits.
   • Hold the egg under a stream of cool running water as you peel—the water helps separate the thin membrane from the egg white.
   • Once fully peeled, pat the eggs dry on a clean kitchen towel and set aside.

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   Ready when: All eggs are completely peeled and clean

   Tip: Running water is the key to fast, clean peeling—it prevents the membrane from sticking and clinging to the white

5. 5

   Chop eggs and combine filling

   • Chop the peeled eggs into rough 1/4-inch (6 mm) chunks, aiming for some texture rather than a fine mince.
   • Place the chopped eggs in a medium bowl and add 3/4 cup (175 ml) mayonnaise, 1/3 cup (40 g) finely diced celery, 2 tablespoons (20 g) red onion if using, 1/2 teaspoon (2.5 ml) Dijon mustard, 1/2 teaspoon (2.5 ml) salt, 1/4 teaspoon (0.5 g) black pepper, and 1 tablespoon (3 g) fresh dill if using.
   • Use a spoon to gently fold everything together until just combined.
   • The mixture should hold together but still show distinct pieces of egg—avoid overmixing, which breaks down the eggs into a dense, mushy paste.

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   Ready when: All ingredients are evenly distributed and lightly combined

   Tip: Mix just until combined—overmixing will make the salad dense and unpleasant with a pasty texture

6. 6

   Toast the breadOven 400°F / 205°C

   • While the eggs cool in the ice bath, arrange the 8 bread slices on a toaster or baking sheet.
   • Toast using a toaster on medium setting (pop each slice in), or use a toaster oven or regular oven at 400°F (200°C) for 2–3 minutes.
   • The bread should be golden and crisp but not dark brown.
   • Toasting adds structure so the sandwiches don't get soggy from the egg salad.

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   Ready when: Bread is golden brown and crisp to the touch

   Tip: Don't over-toast—dark, brittle bread will overpower the delicate, creamy egg salad

7. 7

   Build and serve sandwiches

   • Place 4 slices of toasted bread on a clean work surface.
   • Spread 2–3 tablespoons (30–45 ml) of egg salad onto each bread slice.
   • Layer with lettuce leaves and/or tomato slices if desired, then top each with a second slice of toasted bread, pressing gently to seal.
   • Cut diagonally if you'd like.
   • Sprinkle with a pinch of paprika for color and a subtle spice note, then serve immediately.

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   Ready when: Sandwiches are assembled and ready to eat

   Tip: Assemble just before eating—toasted bread stays crispy and the egg salad won't have time to make it soggy