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Simple egg salad

A simple egg salad great for sandwiches or lettuce cups for quick and easy lunches.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Tara Buss


  • 6 eggs
  • 1/4 cup mayonnaise or a mix of 2 T. mayo and 2 T. plain Greek Yogurt
  • 1/8 tsp pepper
  • 1/8 tsp salt up to 1/4 tsp to taste
  • chives for garnish


  1. Hard boil eggs. See notes below for options.
  2. Cut up eggs into chunks and place in bowl.
  3. Add mayo, salt and pepper, and stir to combine.
  4. Add chives if desired.

Recipe Notes

Stovetop method:
In a pot, cover eggs with water, bring to a boil, cover, and remove from heat and let stand for 10-12 minutes. Remove from water and place in ice water for a couple of minutes to cool. Peel and proceed to recipe.

Instant pot method:
Place eggs in pressure cooker with 1 cup of water. Turn on manual high pressure for 6 minutes. When time has elapsed, use the manual pressure release. Place eggs in ice water to cool. Peel and proceed to recipe.