Egg Salad
A classic dish that combines hard-boiled eggs with creamy mayonnaise and fresh vegetables, perfect for sandwiches, dips, or salads.
Ingredients
Main Ingredients
- 8 large eggs (hard-boiled and cooled)
- 1/3 cup mayonnaise Plus more as needed
- 2 teaspoons pickle juice Optional
- 1/4 cup red onion (minced)
- 1 teaspoon mustard (yellow or Dijon)
- 1/4 cup chives (chopped)
- 1/4 teaspoon sweet paprika
- Salt and pepper To taste
Instructions
Hard Boil the Eggs
- Stovetop: Place eggs in a saucepan and cover with 1-2 inches of cold water. Bring to a boil, then remove from heat and cover. Let sit for 10-12 minutes, then transfer to an ice bath to cool before peeling and chopping.
- Pressure Cooker: Add 1 cup of water to the Instant Pot, insert the steam rack and place eggs on top. Secure the lid and cook on high pressure for 5 minutes. Let pressure release naturally for 5 minutes, then do a quick release. Transfer to an ice bath, cool, peel, and chop.
Mix the Ingredients
- In a medium mixing bowl, combine chopped eggs, mayonnaise, pickle juice (if using), minced red onion, mustard, chives, sweet paprika, salt, and pepper. Mix until well combined.
Serve
- Enjoy egg salad on bread for a sandwich, with crackers for a snack, or over greens for a salad.
Notes
For extra flavor, consider adding fresh herbs, adjusting creaminess with more mayonnaise or Greek yogurt, and chilling the salad for at least 30 minutes before serving.