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Egg Salad

Jalapeño mustard adds a delicious kick to a classic side dish!

Recipe courtesy of Sarah Jane's




  1. Place eggs in a saucepan, and cover with water (about ½" above the eggs).

  2. Bring to a rolling boil over high heat. Immediately cover, and remove from heat.

  3. Let stand covered for 15 minutes.

  4. Remove eggs from hot water, and place in a bowl of ice water for 5 minutes to cool.

  5. Once cooled, crack & peel to remove the egg shells.

** If using an Instant Pot, just place your eggs on a rack, and add 1 cup of water. Try the 5-5-5-5 method: 5 minutes to pressure, 5 minutes to cook, 5 minutes on natural release, and 5 minutes in an ice bath! **


  1. Cut hard-boiled eggs in half. Remove yolks and chop egg whites.

  2. Mash yolks with mayonnaise, mustard, green onions, and seasonings until smooth and creamy.

  3. Serve on bread (as a sandwich), or over lettuce (as a salad).

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