Salad with Instant Pot Eggs and Toasted Almonds

Salad with Instant Pot Eggs and Toasted Almonds

If you wondered how the H you make a salad in an Instant Pot…the eggs are steamed in the Instant Pot, the rest of the salad is made with your own well-manicured hands. If you don’t have an Instant Pot or don’t want to us it, boil the eggs in a pan instead.

Salad with Boiled Eggs and Toasted Almonds Recipe from the food and lifestyle blog,

A hearty salad full of healthy fats is always on the menu at my house. This one is a nice blend of creamy, tangy and crunchy packed with protein. The easy lemon aioli salad dressing brings it to a higher level, so much so that I ate it for breakfast right after my workout. Yum.

Ahem, *insert tiny preach* It’s important to get enough protein in your diet to maintain muscle mass - something we start losing quickly as we age especially for those of us who lead a more sedentary lifestyle. Loss of muscle mass is called “sarcopenia” and you can read more about how losing muscle affects your health and mobility here. But eating more protein alone won’t help much if you aren’t exercising. Lift those weights and you’ll start to see good curves again when you look in the mirror. *tiny preach ended* Now I have to say this to stay out of trouble, “As with any health or nutrition change, it is important to talk to your doctor.” And now I’ll put myself back into trouble by telling you that I have yet to meet a doctor who knows squat about nutrition, that’s why I had to teach myself.

salad boiled eggs toasted almonds recipe from the food and lifestyle blog,

This is a bare bones version of this recipe with plenty of flavor, but you can add more ingredients to make it more of a hearty meal by adding rotisserie chicken, small chunks of ham or even grilled shrimp.

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1/2 cup mayonnaise (full fat, no Miracles)
1/4 cup freshly squeezed lemon juice (about 2 large lemons)
1 teaspoon finely minced garlic (about 1-2 cloves)
1/4 cup extra-virgin olive oil
3 green onions, trimmed and chopped
1/2 teaspoon salt
pinch ground black pepper
4 eggs
1 (12 oz) bag of mixed greens (arugula, romaine, baby spinach) roughly chopped to bite-size
1/2 cup sliced almonds, toasted


  1. Place a wire rack in the bottom of the Instant Pot and pour in 1 cup of water. Place the eggs on the rack

  2. Secure the lid and set the pressure release valve to SEALING. Select the EGG or STEAM setting and set the cooking time to 3 MINUTES at high pressure (if you have that option). Note the pot will take about 10 minutes to reach pressure before cooking begins.

  3. While the eggs are steaming, prepare an ice bath by filling a large bowl with cold water and several ice cubes. This stops the cooking process and chills the eggs so they are easier to handle.

  4. in a large bowl, whisk together the mayonnaise, lemon juice, olive oil, garlic, green onions, salt and pepper. Add the lettuce and toss to combine.

  5. When cooking is complete, release the pressure by turning the release valve to VENTING. Once the steam is fully released, open the pot and gently transfer the eggs to the ice bath until cooled.

  6. While the eggs cool, toast the almonds. In a small skillet over medium heat, stir in the almonds and cook, stirring often, about 2 minutes or until golden. Let cool for 5 minutes.

  7. Place greens onto a plate, peel the eggs and chop or slice them onto the salad, sprinkle with almonds. Serve.

Eat well and respect your body. Your life depends on it.

Tah ya’ll!


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