Easy Egg Salad for One

My daughter loves egg salad, so I wanted to perfect the recipe for just her for days when she asks for egg salad for lunch.

This recipe is more about sharing some techniques as everyone prefers their egg salad with their own extra additions. This is a simple go base for egg salad. You can add additional items like celery, curry powder, onion, pickles – whatever you desire.

Using the instant pot to make the hard boiled eggs gives you perfectly hard boiled eggs that are super easy to peel. Also, mashing the egg with a fork saves you the clean up of a cutting board and knife since the mashing helps the yolk blend with the mayo.

Easy Egg Salad for One

Recipe by The Cooking LawyerCourse: Lunch, DinnerCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

20

minutes

Ingredients

• 2 eggs

• 1 TBS mayonnaise

• 2 tsp mustard (I prefer horseradish mustard)

• Salt and pepper

Directions

• In Instant Pot, place egg holder in the bottle. This is a silicone egg rack that lets the egg stand upright. Add 2 cups of water. Seal the Instant Pot.
• Put the Instant Pot on for 7 minutes on high pressure for large eggs; 8 minutes for extra large; and 9 minutes for jumbo eggs.
• Manually release the pressure using a towel so you do not burn yourself with the steam. Once the pressure is released, put the eggs in an ice bath.
• Peel the eggs.
• Add eggs to a bowl. Mash with a fork adding mayo, mustard, and salt and pepper to taste.

Notes

• Tip: To make this recipe healthier substitute non-fat Greek yogurt for the mayo. You won’t even notice the difference.
• If you mash with the mayo and mustard right away, the hot egg will absorb better.

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