I have fond childhood memories of squishy white bread, topped with a tangy mixture of chopped hard-boiled eggs, and who knows what else. As a kid, I had no idea what went into that delicious comforting concoction. It was closely related to another favorite dish, deviled eggs. That tray of eggie halves with a yellow pillow of yumminess was the highlight of the holiday table. Similar ingredients, but egg salad is muuuuuch easier.
Egg salad is a great way to use up all those eggs you let your kids dye. Last year, I’m pretty sure we dyed about 4 dozen eggs! I kind of like it when a bit of the egg dye seeps through and dyes the white of the egg. Makes this dish extra festive!
For truly simple and PERFECT and slip-out-of-the-shell easy to peel hard boiled eggs, I hiiiiiighly recommend using an Instant Pot to cook your eggs. If you haven’t heard of it, an Instant Pot a multi-tasking pressure cooker, that is 100% safe and 100% awesome. It makes perfect rice (seriously, no crispy bottom of the pan), perfect eggs, and a roast in 40 minutes. If you’ve been on the fence, its time to bit the bullet. I use my Instant Pot almost DAILY. And I’ve gotten rid of my rice cooker and crock pot because of it. I’m not exaggerating here. Instant Pots are awesome.
My other egg trick is to use an egg slicer to double-cut the egg down to the perfect little egg salad shape. You can see how in the video. My first video! eek!
Classic Egg Salad
5 hard boiled eggs, chopped
1 tsp mustard
2T relish (i prefer dill!)
1/2 tsp Salad Supreme (a mixture of paprika, celery seed and other seasonings)
salt and pepper to taste
Combine all ingredients and mix! Serve on bread, crackers or a bed of lettuce. Add bacon (cooked the easy way!) for a delicious umph. Leftover salad can be stored in the fridge for 4-5 days.