Lintukoto Homestead

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Egg salad is a delicious springtime dish, perfect for using up those dyed Easter eggs or as a low calorie and lean protein filled lunch any time of the year. This classic egg salad recipe is a springtime lunch staple in our house and is an easy way to get my toddler to eat some protein when he’s feeling picky.

Hard Boiled Eggs In The Instant Pot

The Instant Pot has become my favorite method for hard boiling eggs. I get perfectly hard boiled eggs every single time just by pouring in water, arranging the eggs on the trivet, and pressing start. The shells peel off so easily after removing them from the pressure cooker. I make egg salad so much more often thanks to the convenience of my Instant Pot.

How To Hard Boil Eggs In Your Instant Pot

Place your trivet in the bottom of your Instant Pot and pour in 1 cup of water. Arrange a dozen eggs on the trivet.

Set your Instant Pot to pressure cook on high pressure for 10 minutes. Quick release the pressure when your Instant Pot is done pressure cooking. After your Instant Pot releases all the steam, plunge your eggs into cold water to cool.

After the eggs are cooled, peel off the shells.

Making The Egg Salad

1. Place your 12 peeled hard boiled eggs in a bowl.
2. Add 1/3 c mayonnaise to your eggs. I like to use my homemade mayonnaise for this recipe.
3. Add 1/3 c sweet pickle relish, 1 Tbsp Dijon mustard, 1/2 tsp salt, 1/2 tsp paprika, and 1/2 tsp of sugar to your bowl.

4. Using a fork or a pastry blender, mush up your eggs into small pieces while mixing in the additional ingredients.

5. Serve as sandwiches or with crackers.

Little Cooks Corner

Egg salad is an excellent introductory recipe for your sous chef in training. Let your little helper measure and dump the ingredients into the bowl, mash the eggs, and mix up the egg salad. Helping in the kitchen builds autonomy and helps build fine motor skills. Learn more about cooking with littles here.

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