Simple egg salad
A simple egg salad great for sandwiches or lettuce cups for quick and easy lunches.
Servings 4
Ingredients
- 6 eggs
- ¼ cup mayonnaise or a mix of 2 T. mayo and 2 T. plain Greek Yogurt
- ⅛ tsp pepper
- ⅛ tsp salt up to ¼ tsp to taste
- chives for garnish
Instructions
- Hard boil eggs. See notes below for options.
- Cut up eggs into chunks and place in bowl.
- Add mayo, salt and pepper, and stir to combine.
- Add chives if desired.
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.
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.