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Posted: April 8, 2019
Source: Fissler
Learn how to make perfect hard boiled eggs in a Fissler multi-pot pressure cooker with a tasty egg salad recipe.
Total Time
30 minutes

Ingredients:

  • 8 eggs
  • 2 tbsp. mayonnaise
  • 2 tbsp. plain Greek yogurt
  • 2 tbsp. lime juice
  • 2 tsp. Dijon mustard
  • 1/2 tsp. each salt & pepper
  • 1 ripe avocado, halved, pitted, peeled & chopped
  • 1 stalk celery, diced
  • 2 green onions, thinly sliced
  • 2 tbsp. finely chopped fresh chives
  • 2 tbsp. finely chopped fresh parsley
  • 1 c. arugula
  • 4 large slices sourdough bread, toasted

Directions:

  1. 1. Add eggs to removable cooking pot. Cover with enough water to immerse eggs. Close and secure lid in place. Turn vent knob to Seal. Press the EGGS button. 00:15 (15 minutes) will show on the LED display. Wait 3 seconds. It will start cooking and the time will start counting down. When cooking is complete, multi pot will beep.
  2. 2. Release the pressure and carefully remove lid with oven mitts for safety. Remove removable cooking pot using oven mitts.
  3. 3. Drain and run eggs under cold running water to stop the cooking. Peel and chop eggs.
  4. 4. Stir together eggs, mayonnaise, yogurt, lime juice, mustard, salt and pepper. Fold in avocado, celery, green onion, chives and parsley. Divide arugula among slices of toast; top with egg salad.

Author's Notes:

Alternatively, you can steam the eggs by placing them on the steaming rack with approximately 1 inch of water in bottom of cooking pot. Then place pot in multi pot. Serve egg salad on toasted bagels, English muffins or sandwich between 2 slices of whole grain bread if desired.

Images:

Avocado Egg Salad
Avocado Egg Salad

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Avocado Egg Salad

Source: Fissler

  • Total Time
    30 minutes

Description

"Learn how to make perfect hard boiled eggs in a Fissler multi-pot pressure cooker with a tasty egg salad recipe."

Ingredients

  • 8 eggs
  • 2 tbsp. mayonnaise
  • 2 tbsp. plain Greek yogurt
  • 2 tbsp. lime juice
  • 2 tsp. Dijon mustard
  • 1/2 tsp. each salt & pepper
  • 1 ripe avocado, halved, pitted, peeled & chopped
  • 1 stalk celery, diced
  • 2 green onions, thinly sliced
  • 2 tbsp. finely chopped fresh chives
  • 2 tbsp. finely chopped fresh parsley
  • 1 c. arugula
  • 4 large slices sourdough bread, toasted

Directions

  1. 1. Add eggs to removable cooking pot. Cover with enough water to immerse eggs. Close and secure lid in place. Turn vent knob to Seal. Press the EGGS button. 00:15 (15 minutes) will show on the LED display. Wait 3 seconds. It will start cooking and the time will start counting down. When cooking is complete, multi pot will beep.
  2. 2. Release the pressure and carefully remove lid with oven mitts for safety. Remove removable cooking pot using oven mitts.
  3. 3. Drain and run eggs under cold running water to stop the cooking. Peel and chop eggs.
  4. 4. Stir together eggs, mayonnaise, yogurt, lime juice, mustard, salt and pepper. Fold in avocado, celery, green onion, chives and parsley. Divide arugula among slices of toast; top with egg salad.

Author's Notes

Alternatively, you can steam the eggs by placing them on the steaming rack with approximately 1 inch of water in bottom of cooking pot. Then place pot in multi pot. Serve egg salad on toasted bagels, English muffins or sandwich between 2 slices of whole grain bread if desired.

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