GLUTEN-FREE egg salad recipe is cooked hands-free in instant pot. Simply prep ahead of time and assemble just before serving.
JUMP TO
- Why you should try this recipe?
- Ingredients list
- Add-ins and other ingredients
- Easy steps for GLUTEN-FREE egg salad recipe
- Serving and storage
- Similar popular recipes
This recipe takes inspiration from a viral TikTok video. The original recipe is East European Forshmak / Vorschmack a delicious salted herring and beet salad. I have adapted the recipe to my taste and swapped few ingredients and gone with the beetroot fold overs appetizer. Another trending recipe I got to try from TikTok is Kani salad a Japanese inspired imitation crab recipe, that was an instant hit.
Make this appetizer for your next cocktail party or take it for your next potluck party and it will look beautiful on the dinner table. For short distance transportation freeze a heavy duty aluminum foil tray with 2 inches of water. Make sure you completely freeze block of ice. Insert another aluminum tray of the same size on top of it and keep the appetizer on it covered. Other fancy appetizers I did recently are Carrot and crab cheese ball , Cranberry goat cheese bites , Beet and cucumber rolls etc. You will find a lot of beetroot recipes on this site as you guessed I love beets. Here is my latest beet and goat cheese salad.
WHY YOU SHOULD TRY THIS RECIPE?
Healthy, paleo diet friendly, gluten-free egg salad, an appetizer recipe that is insanely simple to make at the last minute and looks pretty on any party table. This egg salad is not season dependent so it becomes a year round entertaining appetizer.
- TASTE: The rich cream cheese balances the earthy flavor of beetroot. The flavors profile is salty, sweet, and herbaceous.
- TEXTURE: The steamed beet is delicate and moist, while the filling is crisp with the apple. Thick with cream cheese and crunch of the pickled onion and gherkins.
- TIME: Hands-free cooking (steaming) in instant pot. Takes hardly 10 minutes to assemble !
- EASE: This is such a simple recipe to make. You can whip up the filling with only a few ingredients very easily available or swap with everything you have on hand.
INGREDIENTS LIST :
- Egg : Adds volume to the appetizer
- Potato : Medium sized Russet potato adds volume and base
- Beetroot : Adds earthy flavor and pop of color
- Apple : Sweet and tart, crisp and fresh- Granny Smith apple is used here.
- Cream cheese : Add creaminess and binding
- Dill/ Parsley : Herb brings freshness and color
- Pickled onion and gherkins add the much needed salty tart taste
ADDITIONS AND OTHER INGREDIENTS:
Traditional options : Herring, sardines or mackerel or any canned fish or crab that has less fishy smell can be used. Cooked shrimp finely chopped should taste good in this recipe.
Use : Pickled beets or canned beetroot slices for convenience sake. It also has larger disks and even in shape.
Instead of Apple : Use green grapes cut into pieces or pear chopped.
Taste : a tablespoon of dry raisins, cranberries, or chopped walnut taste really good. It gives a nice bite and crunch to the appetizer.
Creaminess : Instead of cream cheese add mayonnaise or other sauce based binders to hold the appetizer filling together.
If you love BEETROOT then here are some recipes you should try.
- Beetroot hummus from scratch
- Beet and cucumber rolls
- Beetroot pickled
- Beetroot Raita
- Beet and oats VEGAN burger
EASY STEPS FOR MAKING GLUTEN-FREE EGG SALAD, APPETIZER RECIPE:
Grate or chop all the filling ingredients finely so there are no lumps and everything adheres to the filling and doesn't fall out while holding to eat.
Little bit of the apple is grated for even flavor but most of it is chopped finely so it is not just the apple flavor but there is a crisp bite in the appetizer. Moreover adding too much apple pulp will make the filling runny.
Cut beet into thin slices else it will snap while folding and will not hold the shape when assembled. Use gloves if the beet staining is an issue.
The most common question I get :
HOW TO COOK BEETROOT IN INSTANT POT - every size and shape is discussed here.
This beetroot and egg salad, appetizer will not stay good if left in room temperature for long. Use cold filling and serve immediately after assembling for best results. If you need to keep it out for some time always make sure the platter is kept on ice and the top is covered to slow down the spoilage.
Serving and storage :
- TO SERVE : Serve this beetroot fold - overs as appetizer with beer. It can also be served as a side dish with grilled fish, meats or barbecue.
- TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to a day.Remember beetroot bleeds color. So freshly made tastes best.
- TO MAKE AHEAD: Keep all the ingredients ready and grated in an airtight container in the refrigerator. Assemble just before serving.
I have many similar popular recipes on the blog with egg, seafood or just potatoes. Or a combination of all the above.
If you are looking for preserved seafood recipes here are some of my favorite
Gluten-free egg salad recipe
Ingredients
- 1 Beetroot
- 1-2 Eggs
- 1 medium size Potato
- 1/2 of 1 Granny Smith apple
- 2 tbsp Cream cheese
- 3 tsp Red onion (I have used pickled )
- 2 Gherkins
- Few sprigs Dill / Parsley chopped
- Salt and white pepper to taste (If needed)
Instructions
- In the instant pot cook the eggs, beetroot and potato all together in one go by using a trivet. Cook on MANUAL mode for 10 minutes and release pressure after 3-4 minutes.
- Once warm to touch peel the potato first, then peel the eggs (Before everything cools down as it is easier to peel when warm).Grate the potato, eggs, gherkins and a small piece of apple.
- Beat the cream cheese with fork to smoothen it then add the chopped pickle onion (If using raw onion chopped it finely first) mix well then add the grated ingredients and peeled and chopped apple too gently mix and refrigerate for 20 minutes.
- Meanwhile peel and slice the beetroot thinly. Into each slice gently apply the filling mixture and sprinkle chopped parsley or dill on the filling seen outside.
- Lightly brush the visible side of the beetroot with olive oil so it does not dry out. Serve immediately on a chilled serve ware plate.
Notes
-
- TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to a day.Remember beetroot bleeds color. So freshly made tastes best.
- TO MAKE AHEAD: Keep all the ingredients ready and grated in an airtight container in the refrigerator. Assemble just before serving.
Hope you like this recipe and will give it a try.
Meena
Leave a Reply