Instant Pot® Deviled Egg Potato Salad
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!
Prep Time: 15 min | Cook Time: 20 min plus time to come to pressure | Serves: 10
- 40 oz. Tasteful Selections® potatoes (Recipe favorite: Honey Gold)
- 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
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!