Simple Egg Salad Recipe

Boil the eggs

1. Boil the eggs. This can be done easily in an instant pot, or on the stove top.

For stovetop:

1. Add the eggs to a large saucepan in a single layer, and cover with cold water, by about an inch.
2. Turn the stove onto high and bring to a boil. When the water boils, reduce heat to a simmer and cover with a lid. Simmer for 10 minutes (set a timer).
3. Remove immediately and place in a bowl filled with ice and water. Peel eggs and cool.

Make the Egg Salad

1. Roughly chop the boiled and peeled eggs.
2. Add the chopped eggs, mayonnaise (see notes), celery, onion and Dijon mustard to a large bowl and gently mix until well combined and you have the right consistency.

Season

1. Add salt and pepper, and taste.

Chill

1. Cover and refrigerate the egg salad for at least an hour before serving to allow it to set up and the flavors to blend.

Serve

1. Serve on fresh bread with lettuce if desired.