Closeup of an open-faced Tarragon Egg Salad Sandwich

Tarragon Egg Salad

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 | #easter #eggsalad #instantpotrecipes
Course Breakfast, Lunch, Salad
Cuisine American, French
Keyword eggs, instant pot, salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 137kcal
Author Julia


  • 4 large eggs
  • 2 tablespoons mayo (you can use light mayo if you'd like)
  • 2 teaspoons tarragon mustard
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon chopped capers
  • 1 tablespoon finely chopped tarragon
  • 1 tablespoon lemon juice (about half lemon)
  • salt and pepper to taste


Instant Pot Egg Loaf Instructions

  • Spray a medium glass or ceramic oven-safe dish with cooking oil. (See note)
  • Add the eggs to the dish without braking the egg yolk.
  • Add 1 cup cold water to your Instant Pot.
  • 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.

Instant Pot No Peel Hard Boiled Eggs Instructions

Hard Boiled Eggs in Oven Instructions

Tarragon Egg Salad Instructions

  • Finely chop peeled and cooled hard boiled eggs.
  • 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.



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!!!


Calories: 137kcal | Carbohydrates: 2g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 213mg | Sodium: 209mg | Potassium: 131mg | Vitamin A: 380IU | Vitamin C: 2.3mg | Calcium: 52mg | Iron: 1.6mg