Preparation Steps

• Start by pouring 1 cup of water into the Instant Pot. Place the egg rack or steamer basket inside to hold the eggs above the water.
• Place the 8 eggs on the rack or in the basket. You can stack them if necessary, but make sure they are stable.
• Secure the lid on the Instant Pot and set it to pressure cook on high for 5 minutes. Once the time is up, let the pressure release naturally for 5 minutes before performing a quick release for any remaining pressure.
• Carefully remove the eggs and place them in a bowl of ice water for about 5-10 minutes. This will help stop the cooking process and make peeling easier.
• While the eggs are cooling, in a mixing bowl, combine the mayonnaise, Greek yogurt, dried mustard, paprika, and chopped celery. Mix well until smooth and creamy.
• Once the eggs are cool enough to handle, peel them and place them in the bowl with the dressing. Use a fork or potato masher to mash the eggs to your desired consistency.
• Gently fold the eggs into the dressing until all the ingredients are well combined. Taste and adjust seasoning if necessary.
• For the best flavor, let the egg salad chill in the refrigerator for at least 30 minutes before serving.