Keto Egg Salad

Recipe Credit: Instant Pot Recipe Booklet included with cooker

(Pressure Cookery, Salad, Eggs, Ham, Avocado)

Yield: 2 servings
Prep Time: 5 min
Cook Time: 5 min

Ingredients

6 eggs, hard boiled, peeled and diced
¼ C mayonaise
2 tsp lemon juice
1 Tbsp chives, finely chopped
3 slices ham, diced
1 avocado, cubed
Optionas
½ C arugula
½ red onion, sliced
5-10 cherry tomatoes

Instructions

Hard boiled eggs

1. Pour 1 C water into Instant Pot liner. Place steam rack in pot.
2. Arrange eggs on steam rack. Secure lid for pressure cooking.
3. Select PRESSURE COOK, HIGH and set time to 5 minutes. Select START.
4. Once program ends, allow a 5-minute Natural Release. Select Cancel.
5. Remove pressure cooking lid. Use tongs to remove eggs from pot and into a bowl of ice water for 1 minute.
6. When eggs have cooled, peel and dice.
Egg Salad

7. In a bowl, whish together mayonaise, lemon juice, and chives. Season with salt and pepper to taste.
8. Add eggs, ham, and avocado. Toss gently to combine.
9. Optional— Combine argula, red onions and cherry tomatoes on a plate and top with egg salad.