I dislike peeling hard-boiled eggs but absolutely adore egg salad. While there are many straightforward methods to prepare hard-boiled eggs—both the Instant Pot method and stovetop steaming yield great results—my main frustration lies with the peeling process, which can be tedious, especially when making egg salad.
What Is the “Egg Loaf Method?”
Enter the egg loaf. This technique isn’t suitable for preparing whole hard-boiled eggs (think deviled eggs, for example), but it’s a fantastic time-saver for making egg salad. This hassle-free method completely bypasses the peeling process, allowing you to effortlessly prepare salad for a crowd.
Instead of the traditional egg salad preparation, the egg loaf method involves cracking all your eggs into a ramekin or bowl, steaming them until they reach your desired doneness, and then chopping them up. This way, there’s no uncertainty about cooking time, no need for an ice water bath, and no peeling required.
One of my favorite aspects of this method is that you can easily test the yolks and return the eggs to the pot if they’re not quite done yet, without sacrificing any of those precious cooked eggs. As you try this method in your kitchen, you’ll discover the ideal timing that suits your preferred yolk consistency.
Any oven-safe bowl or ramekin will work for this method, as long as it fits snugly in the pot with a little space around the edges.
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How To Make an Egg Loaf in the Instant Pot
Follow these steps to create an egg loaf for your egg salad using the Instant Pot, before proceeding to cut, cool, and assemble your salad according to the recipe below.
- Pour 1½ cups of water into the Instant Pot and place the trivet (the round metal rack) inside. Lightly coat an 8-inch metal bowl with nonstick cooking spray or olive oil.
- Crack the eggs into the bowl without stirring. Carefully lower the bowl into the Instant Pot, centering it on the trivet, and seal the lid.
- Set the Instant Pot to Manual mode and cook for 8 minutes. Afterward, allow the pressure to release naturally for 5 minutes before carefully releasing any remaining pressure and opening the lid.
- Gently remove the bowl from the Instant Pot. Test the yolks; if they aren’t as firm as you’d like, return the pot to high pressure in 2-minute increments until they reach your preferred texture. Drain any excess liquid from the loaf.
Tips and Tricks
- Pour off excess water: After steaming, you may notice some water on the surface of your eggs. Be sure to drain it off before chopping.
- Testing for doneness: To check the yolks, cut the egg loaf or insert a toothpick. If additional cooking is necessary, steam for another two minutes and test again.
- Making egg salad: I’ve included my favorite classic egg salad recipe, but feel free to use your own or create a new one with all the time you’ve saved from peeling!