This Pressure Cooker Hard Boiled Egg Loaf Recipe is the perfect method for making Egg Salad. It will change your life and rock your World.
Pressure Cooker Hard Boiled Egg Loaf Recipe
Peeling Eggs can be such a chore.
My Pressure Cooker Easy Hard Boiled Eggs recipe is one of the most talked about in the Instant Pot Community.
It’s still a great recipe for cooking Hard Boiled Eggs in the Shell.
Like for bringing on Picnics as a snack.
The Eggs literally jump out of the shells on their own.
But, what if you could avoid that one step?
Would you do it?
This method will rock your World!
It has made my life easier, as we love Egg Salad in this house.
This method is PERFECT for my Pressure Cooker Summer Picnic Potato Salad.
Check the recipe, as this method has been incorporated into recipe!
This is the single most important step!
Why – try eliminating it and get back to me. 🙂
You can also just rub some oil into the cute little Loaf Pan.
Grease it well.
You can see in my Small 5.5 Inch Loaf Pan, the Egg Loaf will be thick.
Had I used my 6.37 Inch Loaf Pan, the Eggs would be spread out more and the cook time OR the Natural Pressure Release (meaning, doing nothing, but waiting) time, would be shorter.
You can use as many Eggs as will fit.
Make sense? If not, let me know in the comments below and I will update this recipe to further explain.
You can also use my Homemade Seasoned Salt.
Or, don’t add any seasonings.
Is this not the easiest thing ever?
Like in the history of the World?
Look Ma, no green rings!!!
Why? – Because the more Eggs you use (in whatever size Pan you use), the thicker the Pressure Cooker Hard Boiled Egg Loaf will be.
You may need to experiment to find your Perfect time!
Your Pressure Cooker Hard Boiled Egg Loaf is ready to be chopped.
Wanna see what I do instead of chopping?
For nice little cubes, use a Baking Rack and push the Egg Loaf through.
At this point, you might be questioning how you go about saving these Pressure Cooker Hard Boiled Egg Loaf cubes in the refrigerator.
After all, you been making Hard Boiled Eggs the Old Fashion Way.
The Eggs in Shells stay nice and fresh in the fridge.
I use a Reditainer BFA Free Container to store my Eggs after chopping
I can easily grab whatever I need and pop it into my Salad, whenever I want.
Are you amazed?
Are you thinking, how did I not know about this?
I’ve been Pressure Cooking using Electric Pressure Cookers since 2002.
How the hell did I not think of this method? Hehehehe.
Kitchen Equipment and Essentials
- Instant Pot DUO Plus 60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Alpha Armour Salt Box with Spoon
- Electric Pepper Mill
- Fine Life Oil Mister
- Stainless Steel Baking Rack
- John Boos Maple Cutting Board with Groove
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Here is the handy printable recipe:
Pressure Cooker Hard Boiled Egg Loaf recipe:
This Instant Pot Pressure Cooker Hard Boiled Egg Loaf Recipe is the perfect method for making Egg Salad. It will change your life and rock your World.
Generously spray or grease the Loaf Pan with Oil. Crack six eggs into Loaf Pan.
Place water into Pressure Cooker cooking pot and place Trivet into Pot. Place Loaf Pan on top of Trivet.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 3 minutes. When Beep sounds, wait 6 minutes and then release pressure.
Turn Egg Loaf out onto Baking Rack and allow to cool. Push Egg Loaf through Baking Rack, or use a knife to chop.
If using smaller Eggs, wait 5 minutes and then release Pressure.
Silicone and Glass cooking vessels will need another 1-2 minutes cook time.