Gluten-free egg salad recipe
GLUTEN-FREE egg salad recipe is cooked hands-free in instant pot. Simply prep ahead of time and assemble just before serving.
Servings 2 -3 people
Calories 125kcal
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
A chilled serve ware plate ensures the appetizer is cold.
The pickled veggies have salt and tartness hence I haven't added extra.
This appetizer will not stay good if left in room temperature. Use cold filling and serve immediately after assembling for best results.
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- 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.