Recipe: Egg Salad

So I haven’t had sports or much of anything busy on my schedule since March and then BOOM, all the sports. Not that I am complaining but it makes meal planning even more important. It makes quick recipes and utilizing kitchen gadgets even more important to use my time better.

This is one of those quick recipes: Egg Salad.

Learning how to hard boil eggs in an Instant Pot has been a game changer. 18 eggs, 1.5 cup of water, set time to 7 minutes. Boom done. I put them in the refrigerator over night to cool out and make it easier to peel.

I eyeball all my measurements:
1 cup of mayo. (We really like the Primal Mayo, available at Walmart)
1/2 cup of sweet relish.
2 Tbs of Dijon mustard1 small onion
1-2 Tbs of Dill Salt and Pepper to taste.

Dice up your eggs. I have an egg slicer that makes it go much quicker.

Add everything in a bowl and mix. I highly suggest letting it sit over night for the flavors to all mellow together. Quick protein and fat on the go. Sometimes I add an avocado in too to make green egg salad.

Try it and let me know!

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