Easy Egg Salad
My easy egg salad recipe makes the best egg salad sandwiches. It starts with perfectly hard boiled eggs and a creamy dressing. Make egg salad sandwiches or serve in lettuce wraps for a light meal.
plain Greek yogurt or mayonnaise
each of salt and pepper
or to taste
finely chopped red onion
or to taste
Cook eggs: Fill a pot with cool water and add the eggs. Bring to a boil over medium-high heat. Cover the pot with a lid, turn off the heat and let stand for 14 minutes.
Immediately drain the hot water and fill the pot with cold water and ice. Let sit for 10 minutes and then peel the eggs.
cook eggs in an Instant Pot
In a large bowl, whisk together the Dijon mustard, plain Greek yogurt (or mayonnaise), salt and pepper.
Chop the eggs and add them to the bowl, along with the chopped red onion.
Stir until well combined.
Taste and season, as needed.
Serve egg salad in a sandwich with lettuce, on toasted bread topped with sliced avocado, or in lettuce wraps.
Store egg salad in a covered container in the refrigerator for up to 3 days.
Nutrition information is only an estimate.
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