Ultimate Egg Salad

Step 1

To hard boil my eggs I use my Instant Pot. I place the eggs on the rack, add two cups of water, high setting for 5 minutes, natural release for 5 minutes, release the rest of the steam then place the eggs in a bowl of ice cold water for 10 minutes, then peel.

Step 2

Cut your eggs in half and remove the yolks and place in a bowl.

Step 3

Keep all the white parts of the eggs on the cutting board, and chop into small, bite sized pieces. Feel free to chop them as big or small as you prefer. I prefer a smaller chop.

Step 4

Add them to a bowl.

Step 5

In the bowl of yolks, add your mustard, mayo, relish and mask the yolks until they are smooth. Season with the seasonings and hot sauce. i recommend adding a little at a time, tasting and adjusting to your preference. You can also add in extra mustard or mayo if you prefer your egg salad creamier.

Step 6

Fold the whipped yolks with the egg white bites. This adds a creamy texture to the egg salad along with some bite by keeping the yolks chopped.

Step 7

Fold in the chives, top with a little chives, refrigerate for 4 hours.

Step 8

You can serve this in lettuce cups. I prefer to toast some white bread, spread the egg salad, add sliced red onions, avocado, add a little salt and pepper and then top with crisp lettuce.