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Egg Salad

Egg Salad

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Prep Time 5 minutes
Total Time 16 minutes
Servings: 2 Servings
Course: Breakfast, Main Course, Salad, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3-4 Eggs
  • 2 Tsp Mayonaise (more if you need)
  • a squeeze of yellow mustard
  • 1-2 tsp sweet relish
  • 1 Tsp Fresh dill
  • 1-2 thinly sliced green onion
  • 1 tsp lemon juice
  • Salt and pepper to taste

Method
 

  1. Cover the eggs with cold water, bring to a boil and cook 6 1/2 minutes to 8 1/2 minutes depending on the doneness you like. These were a medium soft. Remove from the heat and submerge in cold water and peel. Chop the eggs to your desired size and add to a small bowl. 
    *see the notes in the post if you want to cook in your Instant Pot.
  2. Add the chopped dill, the zest of the lemon, the lemon juice, the mayonnaise, and the salt and pepper to taste. 
  3. Combine and serve on buttered and toasted French bread or on your favorite toasted bread or in a grainy bread sandwich!! You will love this! 

Notes

If you are using extra large eggs, you may want to add a little more mayonnaise and lemon.