This Tarragon Egg Salad is creamy and healthy, it has a delicious and vibrant tarragon flavour. Eggs are cooked in Instant Pot, thus making this salad really fast and simple. Perfect for Easter Breakfast | imagelicious.com #easter #eggsalad #instantpotrecipes
Place a bowl with eggs on a trivet and put inside Instant Pot.
Close the lid, turn the pressure valve to Sealing.
Press Pressure Cook or Manual button (depending on your model) and use the arrows to select cook time of 5 minutes.It will take about 5-7 minutes to come to pressure.
Once the 5 minutes of cooking are up and your Instant Pot beeps that it's done, do a natural release for 2 minutes. It means just let your Instant Pot stand without doing anything.
Then do a quick pressure release. This will take another 1-2 minutes or so.
In a medium bowl, mix all the ingredients until well combined.
Add the chopped eggs and mix until the sauce covers all the eggs.
Season to taste.
Make Tarragon Egg Salad Sandwich
This recipe makes enough for 4 sandwiches.
Toast a slice of light rye bread. Add a handful of arugula to it. Top with some egg salad. Add a few halved cherry tomatoes and sprinkle with freshly ground pepper and salt.
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Notes
I do not add extra salt or pepper to this salad as there's enough sodium for me in capers, mayo, and mustard. But feel free to season to taste.Please note that officially Instant Pot says that you should not use ceramic or glass oven-safe dishes in Instant Pot. I have been using them for over a year with no problems. But use at your own discretion!!!