Published Date: August 20, 2020 | Last Updated: March 22, 2023
Where are my egg-salad lovers at? 🙋🏻♀️I love it, but only if it’s not loaded with mayo. I like to use cottage cheese and only a little bit of mayo, then round it out with some Dijon mustard and a sprinkle of dill for good measure!
Something about egg salad…. it’s such a comfort food to me! And I love eating it in a lettuce wrap now and then too! And so easy to make if you cook your eggs in the #instantpot.
Where are my egg-salad lovers at? 🙋🏻♀️I love it, but only if it’s not loaded with mayo. I like to use cottage cheese and only a little bit of mayo, then round it out with some Dijon mustard and a sprinkle of dill for good measure!
Something about egg salad…. it’s such a comfort food to me! And I love eating it in a lettuce wrap now and then too! And so easy to make if you cook your eggs in the #instantpot.
Egg Salad
You've gotta love a good egg salad! Especially when it has a blast a flavor but not too much mayo. Mmhhm.
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Ingredients
- 3 hard-boiled eggs, peeled and diced finely
- 1/3 cup cottage cheese (I love Daisy brand!)
- 2 T mayo
- 1 tsp Dijon mustard
- dill weed (fresh or dried) to taste for garnish
Instructions
Hard-Boiled Eggs in Instant Pot
- Add 1/2 cup of water and however many eggs you want to the instant pot. Cook on manual high pressure for 5 minutes. Quick-release, then 5-minute ice bath.
Directions for Egg Salad
- Combine chopped egg, cottage cheese, mustard, and mayo. Stir until well combined.
- Serve on lettuce or a yummy piece of toasted bread. Garnish with sliced tomatoes and dill.
