I can never have enough eggs on hand. They are such a great source of protein. I hard boil with the Instant Pot, include them in salads, whip them up for breakfast dishes, and lately I’ve been using them in this delicious and healthy egg salad recipe.
The great thing about this egg salad recipe is that you can make it with your Instant Pot, in the oven, or even in the Crockpot. There is no bad way to make this delicious recipe.
You know I’m a fan of any recipe that lets me use one of my favorite appliances so I can set it and walk away to do other things.
Healthy Egg Salad Recipe
Let’s take a look at how easy this egg salad is to make. It’s quick and easy. Perfect for meal prep and lunches throughout the week or you can whip up a batch on those busy weeknights when everyone seems to be running in different directions.
Ingredients:
- eggs
- plain yogurt
- mustard
- paprika
- parsley
- chopped celery
- salt & pepper to taste
Instant Pot:
1) Crack the eggs into an oven safe bowl that fits in the Instant Pot insert. Add 1 cup of water to the Instant Pot insert, then carefully lower the bowl of eggs to rest of the trivet. You can also hard-boil the eggs first, but this way is faster.
2) Close the lid and turn the pressure valve to sealing. Cook on high pressure for 6 minutes, then let the pressure release naturally.
3) Remove the lid and carefully lift the bowl from the Instant Pot. The bowl will be hot. Let the eggs cool to room temperature then slice the eggs into cubes.
4) Gently mix in the yogurt, brown mustard, celery, paprika, parsley, and salt. Chill in the refrigerator until ready to serve.
5) Serve over a few leaves of lettuce and tomatoes to make a wrap.
Oven:
1) Preheat oven to 350 degrees F. Crack the eggs into an oven safe bowl or pan. Bake the eggs for 20-25 minutes, until the yolks are cooked all the way through.
2) Remove the pan from the oven and let it cool.
3) Slice the eggs into cubes. Mix in the remaining ingredients. Chill the egg salad. Serve over leaves of lettuce and sliced of tomatoes when ready.
Slow cooker:
1) Crack the eggs into an oven safe bowl that fits inside your slow cooker. Add 2 cups water to the slow cooker and place the bowl of eggs into the slow cooker.
2) Cover the slow cooker with the lid. Cook the eggs on high heat for 1 1/2 – 2 hours. When the yolks are set remove the bowl and let the eggs cool.
3) Slice the eggs into cubes. Mix in the remaining ingredients. Chill the egg salad until ready to serve. Serve over leave of lettuce and slices of tomatoes.
Container Counts For 21 Day Fix Egg Salad
Servings: 4
Portion Size: 3/4 cups (about 2 eggs)
Container Counts Full Recipe:
5 Red
1/2 Green
Container Counts Per Serving:
1 1/4 Red, negligible green
More Delicious Recipes Like This Egg Salad
- Mini Frittatas
- Instant Pot Fajita Breakfast Casserole
- Perfectly Hard Boiled Eggs With The Instant Pot
- Healthy Starbucks Egg Bites Recipe
- How To Use Leftover Hard Boiled Eggs
Egg Salad Recipe
Don’t worry you can print this delicious and healthy egg salad recipe right here to keep handy. If you are still trying to use up some leftover hard boiled eggs this recipe is a must!
On Trim Healthy Mama?
You can enjoy this egg salad recipe as an S recipe but you’ll need to use greek yogurt!
Weight Watchers Freestyle Smart Points: 0
Healthy Egg Salad Recipe
Ingredients
- 8 eggs hard boiled , chopped
- ¾ cup yogurt plain
- 2 tsp mustard spicy brown
- ½ tsp paprika
- 1 tsp parsley
- ½ cup celery chopped
optional: Salt and pepper to taste
Instructions
Instant Pot:
- Crack the eggs into an oven safe bowl that fits in the Instant Pot insert. Add 1 cup of water to the Instant Pot insert, then carefully lower the bowl of eggs to rest on the trivet. You can also hard-boil the eggs first, but this way is faster.
- Close the lid and turn the pressure valve to sealing. Cook on high pressure for 6 minutes, then let the pressure release naturally.
- Remove the lid and carefully lift the bowl from the Instant Pot. The bowl will be hot. Let the
eggs cool to room temperature then slice the eggs into cubes. - Gently mix in the yogurt, brown mustard, celery, paprika, parsley, and salt. Chill in the
refrigerator until ready to serve. - Serve over a few leaves of lettuce and tomatoes to make a wrap.
Oven:
- Preheat oven to 350 degrees F. Crack the eggs into an oven safe bowl or pan. Bake the eggs for 20-25 minutes, until the yolks are cooked all the way through.
- Remove the pan from the oven and let it cool.
- Slice the eggs into cubes. Mix in the remaining ingredients. Chill the egg salad. Serve over leaves of lettuce and sliced of tomatoes when ready.
Slow cooker:
- Crack the eggs into an oven safe bowl that fits inside your slow cooker. Add 2 cups water to the slow cooker and place the bowl of eggs into the slow cooker.
- Cover the slow cooker with the lid. Cook the eggs on high heat for 1 1/2 - 2 hours. When the yolks are set remove the bowl and let the eggs cool.
- Slice the eggs into cubes. Mix in the remaining ingredients. Chill the egg salad until ready to serve. Serve over leave of lettuce and slices of tomatoes.
Egg is my favorite and I can have it all day. Nice recipe!