Pressure Cooker Curried Egg Salad

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Rated 5.0 based on 3 customer reviews


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Mealthy Tip

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Nutrition Facts

Per Serving: 150 calories; 12g fat; 1.9g carbohydrates; 9g protein; 245mg cholesterol; 244mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 150 Calories from Fat107
% Daily Value*
Total Fat 12g 18%
Saturated Fat3g 15%
Trans Fat0.0g
Polyunsaturated Fat4.5g
Monounsaturated Fat3.7g
Cholesterol 245mg 82%
Sodium 244mg 10%
Total Carbohydrate 1.9g 1%
Dietary Fiber1g 3%
Protein 9g
Vitamin A9% Vitamin C2%
Calcium4% Iron8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of caroline chambers

caroline chambers says:

I LOVE the curried egg salad from my local deli and have always wanted to try making my own at home. Peeling eggs can be SUCH a pain, but when cooked in the MultiPot they truly slip right off. It's absurdly easy! This recipe is delish... I eat it on toasted bread with arugula.

Image of Connie Goolsby

Connie Goolsby says:

Cooking eggs this way is genius, why did I not think of this earlier? I am making eggs for all of my salads and meals now. The recipe was also not bad. The curry flavor, surprisingly, was really good.

Image of Jozy Street

Jozy Street says:

I tried the curried deviled egg recipe on this website, but this curried egg salad is my absolute favorite. I had it with bacon and took to work for lunch. Cooking eggs this way is beyond easy.