Classic Egg Salad
Simple egg salad recipe with hard boiled eggs that peel easily, mayo, relish, mustard and dill. Makes a delicious and comforting sandwich for lunch or dinner.
Servings 4
Ingredients
- 6 large eggs
- ⅓ cup mayonnaise more or less, to taste
- 1 teaspoon Dijon mustard
- 2 teaspoons dill pickle relish
- 1 teaspoon dill weed
- Kosher salt and pepper, to taste
Instructions
- Fill medium bowl with ice and then water, set aside.Place wire rack in Instant Pot insert and 1 cup water. Place eggs on rack, seal and cook on high pressure for 5 minutes. Naturally release for 5 minutes, then release remaining pressure and remove eggs to ice water bath for 5 minutes. (Or hard boil eggs using your preferred method.)
- Peel eggs and add to a medium bowl, chop eggs to desired dice. Add remaining ingredients and stir to combine well. Taste for seasonings and adjust if needed. Make a sandwich on bread or toast and enjoy!
Notes
- You can add more or less mayo, your preference for desired consistency.
- Fresh dill can be used, adjust amount to taste.
- Make a sandwich on bread or toast, with or without lettuce.
- If boiling eggs on stovetop, place in pan and cover fully with water. Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid, set timer for 10 - 12 minutes and then remove to bowl of ice water to cool.