Egg Salad
A simple egg salad recipe that can be added to and adjusted to taste.
Servings: 1 -2 servings
Ingredients
- 4 eggs
- 1/4 cup mayonnaise
- 1/4 teaspoon dry mustard
- 1 green onion diced
- salt and pepper to taste
options
- add a few drops of hot sauce
- If your egg salad gets a little watery after a couple of days add a tablespoon of bread crumbs to it before putting it on bread to prevent the bread from getting soggy.
Instructions
- You'll begin by hard boiling the eggs, Bring the eggs over by cold water to a boil in a saucepan, then turn the flame off, move the pot to another burner and time for 12 minutes, or cook with 1 cup of water in an instant pot for 5 minutes then release pressure.
- Place the eggs in a bowl of ice and water.
- Peel eggs then cut them into small pieces with a knife or egg slicer.
- In a bowl mix the eggs with mayonnaise, dry mustard, green onions, and a pinch of salt and pepper.
- Serve or refrigerate.
- Egg salad will last 5 days in the fridge.