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Egg salad on bread

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
  • ¼ cup mayonnaise or a mix of 2 T. mayo and 2 T. plain Greek Yogurt
  • tsp pepper
  • tsp salt up to ¼ tsp to taste
  • chives for garnish


  • 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.


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.