(Almost) Egg White Salad
Christmas Came Early
It is here, finally here. I’ve been waiting months for the Instant Pot and I finally have it! I took advantage of some Black Friday deals and when it arrived…Christmas had come early!
I’ve been in the position so many times that our morning routine got crazy, I barely had time to get the kids out the door and then realized halfway through the day that I didn’t put out any meat to defrost for dinner. Aahhhhh! Can you relate?
Enter Instant Pot
The Instant Pot is a genius kitchen gadget that combines pressure cooking and slow cooking goodness into one finely tuned machine. It seems a bit overwhelming at first if you are not familiar with pressure cooking but after a few uses, I felt like a pro. The whole idea of being able to prepare one meal, in one pot with one mess is AWESOME (can you hear me cheering?). I can saute ground beef in it, then dump in other ingredients and…boom…chili in 15 minutes or less.
Hard Boiled Egg Claim
One of the main reasons I bought the Instant Pot were the claims I read about being able to make perfect hard-boiled eggs in 7 minutes that were easy to peel.
After making them hundreds of times by now, I can guarantee those claims are spot on. The eggs peel so effortlessly, I can leave the peeling to the kids.
I love hard boiled eggs as a snack or quick morning go-to. I love them especially as a lunchtime favorite, Egg Salad. I remember growing up with my Mom’s version of Egg Salad and it was always a weekend lunch I looked forward to. I am inspired by hers to share my version with a focus on quality ingredients, taste and also great macronutrient values.
Healthy (almost) Egg White Salad
2 whole hard-boiled eggs
4 hard-boiled egg whites only
2 oz 0% fat plain Greek yogurt
2 tablespoons yellow mustard
1 teaspoon Bragg’s Apple Cider Vinegar
2 ounces diced cucumbers
2 ounces diced pickles
Salt and Pepper to taste
7 Steps To Make Hard Boiled Eggs in the Instant Pot:
- Place Instant Pot basket inside the main pot.
- Add in as many eggs as you’d like to hard boil (I did a dozen and used 6 for the salad and kept 6 for snacks)
- Add 1 cup water
- Place lid on, lock in place and plug in Instant Pot.
- Select the manual setting and adjust timer for 6 minutes. BOOM!
- Once time is up you can allow the pot to cool on its own or use the quick release option to make it release the pressure a bit faster.
- Place eggs in the fridge to cool until you can handle them well enough to peel. (The peeling part is my favorite because the shells come off flawlessly after coming out of the Instant Pot)
5 Steps To make the (Almost) Egg White Salad:
- Once eggs are peeled and rinsed, keep 2 whole eggs and the whites of the other four eggs. The great part here is you can adjust the ratio of whole eggs to whites to meet your own nutrient demands. If you are looking to add more fat to your meal, add in yolks or vice versa.
- Using one of my all-time favorite kitchen tools, the Chopper, chop eggs, cucumber, and pickles. If you don’t have a Chopper, dice with a knife or throw in a food processor for a quick few pulses. Then add ingredients to a bowl.
- Combine yogurt, mustard and Bragg’s Apple Cider Vinegar along with eggs and veggies and mix together thoroughly.
- Add salt and pepper to taste.
- Serve alongside your favorite high-quality cracker or eat alone (which is so easy to do).
Total Macros in 1 serving of the salad:
27 grams of protein, 10 grams of fat and 4 grams of carbs (amazing right!)
You need an Instant Pot in your life. It does so many awesome things and the notion of one meal, one pot, and one mess is a major time saver. I only share my love for the IP because I believe in it and use it frequently. If you buy the Instant Pot from clicking a link in the post, I will be given a small commission and will use that to continue to make my site even better.
And don’t forget to check out my Instant Pot Board on Pinterest for more Instant Pot Recipes, tips and tricks!
Work Hard Be Kind,