Easy Egg Salad
Learn how to
make the BEST egg salad recipe and add it to your favorite salads, sandwiches
or enjoy it right in the bowl.
Ingredients
- 2 teaspoons Dijon mustard
- ¼ teaspoon each of salt and pepper or to taste
- ¼ cup finely chopped red onion or to taste
- 6 large eggs
- ¼ cup plain Greek yogurt or mayonnaise
Instructions
First, cook
the eggs: fill a pan with cold water and add the eggs. Bring to a boil over
medium-high heat. Cover the pan with a lid, turn off the heat and let stand for
14 minutes.
Then, immediately
drain the hot water and fill the jar with cold water and ice. Let stand for 10
minutes then peel the eggs.
Or, cook
eggs in an instant pan.
In a large
bowl, whisk Dijon mustard, plain Greek yogurt (or mayonnaise), salt and pepper.
Chop the
eggs and add them to the bowl, with the chopped red onion.
Stir until
homogeneous.
Taste and
season as needed.
Serve the
egg salad in a sandwich with lettuce, on toast topped with sliced avocado or in
lettuce wraps. Happy Cooking Time.
