An Easy Egg Salad Recipe made with all the classic ingredients. This is the best recipe for egg salad sandwiches! Plus two easy ways to cook your hard boiled eggs.
Instant Pot - 5-5-5 Method trivet in the pot, add 1 cup of waterplace the eggs on the trivet5 minute pressure cook on high5 minute natural release, quick release remaining pressure5 minute ice bath
Stove TopPlace 6-12 eggs in a pot and cover with water, plus an additional 1-2 inches of water above the eggs.Bring the pot to a rolling boil.Turn the heat off but keep the pot on the hot burner. Leave the eggs in the hot water for 10-12 minutes.Drain the water and run cold water (you can add ice too) to stop the eggs from cooking.
How to Make Egg Salad
Place the mayonnaise, yellow mustard, salt, and sugar in a mixing bowl, stir by hand thoroughly until the mayo and mustard are completely combined.
⅓ cup mayonnaise, 1 tablespoon yellow mustard, ½ teaspoon sugar, ¼ teaspoon salt
Add in the chopped hard boiled eggs, celery and onion.
6 hard boiled (large or extra large) eggs, ⅓ cup diced celery, ¼ cup finely sliced green onions
Stir so that the dressing coats all the egg, celery and onion.
Let sit for 5-10 minutes for the flavors to combine.
Serve on bread for egg salad sandwiches or as a dip with chips.
Video
Notes
Keep your leftover egg salad in the fridge in an airtight container for up to 4 days.