Instructions

• Place the trivet in the Instant Pot and pour in 1 cup water.
• Spray a 7-inch round springform pan with cooking spray.
• Crack 8 eggs into the prepared springform pan without whisking or mixing them.
• Set the springform pan on the trivet inside the Instant Pot. Close the lid and set to cook at high pressure for 5 minutes.
• When the cook time ends, allow a natural pressure release for 2 minutes, then perform a quick release to fully depressurize.
• Carefully remove the springform pan from the Instant Pot (use oven mitts). Let the eggs cool completely in the pan at room temperature.
• Once cooled, remove the eggs from the pan and chop them to your desired size.
• Transfer the chopped eggs to a medium-sized mixing bowl.
• Add 1/4 cup mayonnaise and 1/4 cup Greek yogurt to the bowl and mix until combined.
• Stir in 1/4 teaspoon dried mustard and 1/4 teaspoon paprika until evenly distributed.
• Add 1/4 cup chopped celery and fold until everything is well combined.
• Serve the egg salad as desired (for example, on multigrain bread or on lettuce).