Egg Salad


Egg Salad

Homeshabby.com - @amyrobisondesign had created such a fun Book and Build for the book, “After the Fall” (a darling Humpty-dumpty book with gorgeous illistrations) so I thought it would be fun to do a little EGG recipe to go along with the book! .
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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!
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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 of you cook your eggs in the #instantpot
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HARD BOIKED EGGS IN THE 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.
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Egg salad
INGREDIENTS:
*3 hard boiled eggs, peeled and diced finely
* 1/3 cup cottage cheese (I love Daisy brand!)
*2 Tablespoons mayo
*1 teaspoon Dijon mustard
*dill weed, (fresh or dried) to taste for garnish)
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DIRECTIONS:
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. .
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Enjoy!