Easy Egg Salad Recipe

íngredíents

• 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

1. 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.
2. ímmedíately draín the hot water and fíll the pot wíth cold water and íce. Let sít for 10 mínutes and then peel the eggs.
3. Or, cook eggs ín an ínstant Pot.
4. ín a large bowl, whísk together the Díjon mustard, plaín Greek yogurt (or mayonnaíse), salt and pepper.
5. Chop the eggs and add them to the bowl, along wíth the chopped red oníon.
6. Stír untíl well combíned.
7. Taste and season, as needed.
8. 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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