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Egg Salad by

IP eggs: 8 eggs in a pan cook 6 minutes cool 6 minutes release pressure let cool and dice.


8 Eggs Hard boiled or IP Egg loaf
1/3 cup mayonnaise
2 Tablespoons sweet relish or chopped pickles
2 tablespoons Dijon Mustard
2 teaspoons finely chopped red onion
1/4 teaspoon kosher salt
1/4 teaspoon fresh black pepper to taste
1/8 teaspoon paprika for garnish
chopped chives for garnish


In a medium bowl add the chopped eggs.
Add the mayo, mustard, onion, salt and pepper and mix to combine.
If the mixture is too dry, add another teaspoon of mayo.
Refrigerate until ready to eat.

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