Rootitoot Egg Salad
A classic Instant Pot egg salad: hard-boiled eggs made in the pressure cooker, then mashed with mayonnaise and mustard. (Reconstructed — classic proportions, as the source page had only a title.)
Ingredients
| 6 | eggs | |
| 1 cup | 240 ml | water (for pressure cooking) |
| 0.25 cup | 60 ml | mayonnaise |
| 1 tsp | 5 ml | Dijon mustard |
| — | salt | |
| — | black pepper | |
| 1 stalk | celery, chopped (optional) | |
| 1 stalk | green onion, chopped (optional) | |
| — | paprika, for garnish (optional) |
Instructions
The source page for this recipe contained only the title "Rootitoot egg salad", with no ingredient list or method. The method below is reconstructed — classic proportions.
- Place the trivet in the Instant Pot insert and add 1 cup of water. Set the eggs on the trivet.
- Secure the lid, set the valve to Sealing, select Manual/Pressure Cook on High pressure for 5 minutes.
- Let the pressure release naturally for 5 minutes, then quick-release the remaining pressure. Transfer the eggs to an ice-water bath for 5 minutes (the 5-5-5 method), then peel.
- Chop the peeled eggs and place in a bowl. Add the mayonnaise, mustard, salt and pepper.
- Mash and stir until combined to your preferred texture. Stir in the optional celery and green onion.
- Chill and serve, sprinkled with paprika if desired.