Mexican Egg Salad | Instant Pot "Boiled" Eggs | Keto Recipe

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

I love egg salad and there are so many different ways to flavor it up! Today I went Mexican with my seasonings and mix-ins. 100% keto-rific if you spoon it onto a lettuce leaf!

I always use my Instant Pot to “boil” my eggs (technically, they’re steamed), but you can certainly boil them on the stovetop if you don’t have an IP. I’ve included instructions for both methods below.

Today’s Ingredients:
12 eggs
1 jalapeno pepper, chopped
4 scallions, chopped
2 TB cilantro, chopped
1½ cups shredded Mexican cheese blend (cheddar and Monterey jack)
½ cup mayonnaise
½ cup sour cream
1 tsp chili powder
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper


The only cooking involved in this recipe is boiling the eggs. After that, chop up the eggs as finely as you love and mix in all the remaining ingredients. It’s delicious to eat right away, but even better when you let it cool in the fridge for a couple hours.

How to boil 12 eggs:
Instant Pot 5-5-5 Method
1. Pour 1½ cups water into the pot. put a trivet, steamer basket, or egg rack into the pot and put the eggs on top. You don’t want the eggs in direct contact with the water or the sides of the pot because the eggs will crack. It’s okay if the eggs touch each other.
2. Lock the lid and set the pot to manual/high pressure for 5 minutes. It will take less than 10 minutes for the pot to come to pressure and begin the countdown.
3. After the 5 minutes is over, the pot will automatically go into “keep warm” mode and begin naturally releasing pressure. Let it natural pressure release for 5 minutes, then turn the valve to “venting” to fast-release any remaining pressure.
4. Move the eggs into an ice bath for 5 minutes to stop the cooking process, then peel.
That’s all there is to 5-5-5: 5 minutes on manual/high – 5 minutes natural pressure release – 5 minutes in an ice bath. Now the eggs are ready to peel!

Stovetop Method
1. put 12 eggs into a pot.
2. Add enough cold water to cover the eggs by an inch.
3. Bring the pot to a rolling boil. When it reaches a full boil, cover with a lid, remove from heat, and let sit for 15 minutes.
4. put the eggs into an ice bath for about 10 minutes before peeling.

Bonus Tip: I’ve cooked two dozen eggs at a time in my Instant Pot using the 5-5-5 method and they still came out great – perfect yellow yolks and simple peeling. It just took a few minutes longer to come up to pressure because of the added volume. I’ve even heard from friends that they can fit more than three dozen eggs at a time!

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