Instant Pot® Deviled Egg Potato Salad

Name: Instant Pot® Deviled Egg Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 40 oz. Tasteful Selections® potatoes; 3 c. chicken broth; 18 large eggs; 1 c. water; 2 c. mayonnaise; 1 c. sweet relish; 1 can (6 oz.) black olives, roughly chopped; 1 tbsp. yellow mustard; 1 tbsp. salt; 2 tsp. Tony Chachere's® Creole Seasoning

Recipe Courtesy of: Emily Buys

Combine deviled eggs with potato salad for this yummy dish that can be eaten with a fork, or on a sandwich! Even better – this recipe can be made in no time at all, in the Instant Pot!

Prep15 minutes

Cook20 minutes

Plus time to come to pressure0 minutes

Total Time35 minutes

Serves10

Course Side Dish

Variety Fav(s) Honey Gold®

Cook Type Instant Pot®

Dish Type Comfort, Party Food, Salads

Season Spring, Summer

Ingredients

40 oz. Tasteful Selections® potatoes
3 c. chicken broth
18 large eggs
1 c. water
2 c. mayonnaise
1 c. sweet relish
1 can (6 oz.) black olives, roughly chopped
1 tbsp. yellow mustard
1 tbsp. salt
2 tsp. Tony Chachere's® Creole Seasoning

Instructions

Add potatoes and chicken broth to Instant Pot®. Set manual time to 4 minutes. Use quick-release pressure and set potatoes aside to cool. Rinse Instant Pot®. Using the steamer basket, add water and eggs to Instant Pot®. Set manual time to 2 minutes and use natural release, approximately 15 minutes. Remove eggs from pot and run under cold water.
Remove shells from eggs and roughly chop. Roughly chop the potatoes. In a large mixing bowl, combine eggs, potatoes, olives, mayonnaise, relish, mustard, salt and Tony Chachere’s® seasoning. Mix well. Transfer to serving dish and garnish with extra Tony Chachere’s®. Chill for at least 2 hours and serve with a fork, or on a sandwich!