I’ve seen a lot of fancy-shmancy egg salad recipes around and I just can’t be bothered. I adhere to the old adage: If it ain’t broke, don’t fix it! My family and I have been enjoying this simple egg salad recipe over the last few weeks. It’s a great warm-weather staple and it can be made in just a few minutes, using very few ingredients, and you won’t believe how good it tastes.
It just proves that sometimes less is more.
SHOP ALL OF MY FAVORITE KITCHEN GADGETS
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Cooking Your Eggs The Smart Way
I can’t even remember the last time I boiled a pot of water to hard-boil my eggs. It’s messy, takes way too long, and I feel like I have to stand over the pot just to make sure it doesn’t boil over. This method is not for me. And I quickly learned that I could make eggs easier and practically fool-proof in my Instant Pot! Here’s how:
- Pressure Cooker: Instant Pot Pressure Cooker
- Liquid: 1 cup of cold tap water
- Time: 3 to 14 minutes (3, 5, 6, 7, 8, 9, 10, 12, 13, 14 minutes)
- Release Method: immediately Quick Release
- Cold-Water Bath: 30 seconds of cold water bath, rinse under cold running water for 5 seconds, then another 3 minutes of cold water bath
- Cooking Method: on a steamer rack
Get your pressure cooker and stick your steaming rack down at the bottom. Pour in a cup of water and then put as many eggs inside as you need. As you can see, I don’t give them their personal space and it’s not uncommon for me to do a 24-egg crate in one go!
Cook for 14 minutes (you can do less time for runnier yolks) and then manually release the pressure from your Instant Pot. Make sure you use a rag or hot pad when doing this so you don’t get burned by the steam!
And this is where the magic happens – the cold bath. Get a bowl of ice water and get all of your eggs in there quick! 30 seconds of a cold water bath, rinse under cold running water for 5 seconds, and then another 3 minutes of a cold water bath. Your eggs will peel like a dream!
Separate Your Eggs
Yolks in one bowl and whites in another. Remember, this is all going to be mashed up and mixed together so don’t worry about pretty!
I make up my yolk mixture first by combining my yolks, mayo, and mustard. And for some reason, I always end up adding more mustard. I think I prefer the tanginess and it complements everything else nicely. But you do you! Are you a big may lover? Add more mayo. The overall consistency should hold together like a classic egg salad but you can always add more egg if it gets too runny.
Make Your Life Easier With This Chopper
I love using my Alligator chopper. It literally cuts my prep time in half and gives me really consistently sized pieces which makes dishes like this a dream. This can be used for almost all vegetables, fruits, and even stuff like eggs and ham (for ham-fried rice) and is easily cleaned. I like the sturdiness of the stainless steel but there is a really highly-rated version that I also own that’s fantastic! And it all gets collected in the catch-all on the bottom!
Toss your perfectly cubed whites into your yolk mixture and give it a good mixing. But try not to mash up all the whites – the chunky cubes are what makes it pretty and fun to eat!
Add in your chopped green onion and you’re ready to plate!
Personalize with garnish
I love eating egg salad on a rice cake. Yes, it’s gluten-free, which is why I do it. But I’d do it anyway because it’s so stinking good! It’s crunchy, salty, and provides a great bed for this delicious meal. Then I top with a few dill pickles, some ‘Everything But The Bagel’ seasoning, and dig in! It’s a light, summery dish that as me dreaming of warm days, parades, sticky snow cones, and no social distancing!
Oh, and one last thing! If you really want the flavors to pack a punch, let it sit in the fridge for a few hours. Trust me, this wait is worth it.
Classic Egg SaladPrint Recipe
- 8 eggs
- 1/2 cup mayo
- 1 tsp Dijon mustard (or regular)
- 1/8 c chopped green onion
- Salt pepper to taste
- Top with dill pickles & everything but bagel seasoning OR my mom does salad supreme
- hard boil 8 eggs. This can be done on the stovetop or in a pressure cooker.
- Give your eggs a cold water bath, rinse, and then let sit in ice water for another 3 miunutes
- Peel your eggs and separate the whites from the yolks.
- Add your mayo and mustard to your yolks and mix until you have a thick paste – the consistency of hummus
- Chop your egg whites into chunky cubes and add to your yolk mixture.
- Add your chopped green onion and then salt and pepper to taste.
- Place on a toasted piece of bread or a rice cake (gluten free) and garnish!
My favorite way to eat these is on a rice cake with dill pickes and ‘Everything But Bagel’ seasoning on top! Enjoy!
Pro tip: let your egg salad sit in the fridge for a few hours to allow the flavors to develop