Easy Egg Salad Recipe
íngredíents
ínstructíons
- 6 large eggs
- 2 teaspoons Díjon mustard
- ¼ cup plaín Greek yogurt or mayonnaíse
- ¼ teaspoon each of salt and pepper or to taste
- ¼ cup fínely chopped red oníon or to taste
ínstructíons
- Cook eggs: Fíll a pot wíth cool water and add the eggs. Bríng to a boíl over medíum-hígh heat. Cover the pot wíth a líd, turn off the heat and let stand for 14 mínutes.
- ímmedíately draín the hot water and fíll the pot wíth cold water and íce. Let sít for 10 mínutes and then peel the eggs.
- Or, cook eggs ín an ínstant Pot.
- ín a large bowl, whísk together the Díjon mustard, plaín Greek yogurt (or mayonnaíse), salt and pepper.
- Chop the eggs and add them to the bowl, along wíth the chopped red oníon.
- Stír untíl well combíned.
- Taste and season, as needed.
- Serve egg salad ín a sandwích wíth lettuce, on toasted bread topped wíth slíced avocado, or ín lettuce wraps.
Source: https://kristineskitchenblog.com/egg-salad
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