Instant Pot Confetti Egg Salad

I never fail to get comments when I take this confoundingly pretty egg salad to a picnic, party or potluck. “How’d you do that??” is always the refrain, and today I’m going to show you exactly how to make the prettiest party egg salad you’ve ever seen…in your Instant Pot (get yours here:!

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The secret to this amazingly cute dish is using egg molds like these. By separating the egg whites and stirring in just a single drop of food coloring (or feel free to use natural vegetable dyes like beet juice), you get a swirl of color in the whites of the eggs that looks gorgeous and different.

Let the occasion determine your color scheme. Imagine green for St Patrick’s Day, blue and red for your 4th of July picnic, peach and lavender for Easter or go all out for that gender reveal party with a pretty pink or baby boy blue. The possibilities are endless, and the praise for your creativity will be, too!

The egg salad portion of this recipe is intentionally very simple to highlight the pretty colors of this dish, but feel free to soup it up to suit your taste with additional seasonings, sauces, chipped veggies or herbs. 


  • 6 large eggs
  • Food coloring
  • 1 cup water
  • 2 tbsp mayonnaise
  • 2 tbsp plain greek yogurt
  • Salt and white pepper to taste
  • 1 tbsp fresh parsley leaves, finely chopped
  • Crackers for serving


  1. Coat the inside of silicone egg bite molds (our favorite: or six small ramekins with a non-stick cooking spray.
  2. Working one egg at a time, separate egg yolks and whites, add one drop of food coloring to whites, stir with a fork until color is evenly distributed. For best effect, leave at least two eggs uncolored.
  3. Pour half the white into the mold or ramekin, top with yolk, then remaining white.
  4. Pour 1 cup water into the pot, then insert the steam rack. Set egg mold or ramekins carefully on top of steam rack and cover loosely with foil. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  6. When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
  7. Carefully remove the egg molds or ramekins from the pressure cooker and turn out into a medium bowl. 
  8. Coarsely chop eggs, then carefully fold in mayonnaise, yogurt, salt and white pepper.
  9. Top crackers with egg salad mixture and sprinkle with chopped parsley.

*The MANUAL and PRESSURE COOK buttons are interchangeable.