Egg Salad
A very rich and creamy egg salad with perfect balance!
Servings: 4
Equipment
- Instant Pot
Ingredients
- 8 hard boiled eggs
- 1/3 cup mayonnaise
- ¼ cup finely diced celery
- ¼ cup finely diced onion
- 1/2 teaspoon Himalayan salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
Instructions
- Hard-boil 8 eggs in the Instant Pot with 1 cup of water, on high pressure for 6 minutes, natural release for 2 minutes, add ice and water to chill the eggs quickly. Peel and chop the eggs. Mix in 1/3 cup mayonnaise, the spices, 1/4 cup finely diced celery and white onion. Chill and serve.