Fluffy & Creamy Egg Salad Sandwich Recipe

Method

• 1)

  INSTANT POT METHOD: Pour 1 Cup of Water into the Instant Pot.  Place the trivet into the pot and stack the eggs on the trivet.  Seal the Instant Pot lid and choose High Pressure for 5 Minutes.  Once the timer is up, wait 5 minutes before switching the knob to venting to release the steam.  When the pin drops, open the lid and place the eggs into a large bowl of ice water for 5 minutes. 

  STOVETOP METHOD:  Put the eggs into a large pot, fill with water until the eggs are fully submerged.  Use high heat and bring the pot to a boil, once the water is at a rolling boil turn off the heat and cover the pot with a lid.  Set a timer for 12 minutes,  when the time is up, place the eggs into a large bowl of ice water for 5 minutes.  

• 2)

  Peel the eggs, separate the egg whites and yolks, place the eggs yolks into a mixing bowl. Chop the egg whites and set aside. You can use a stand mixer or hand mixer. Turn the mixer on for about 30 seconds to break up the egg yolks. Add ¾ Cup Mayonnaise, ¼ Teaspoon Fine Sea Salt, ¼ Teaspoon Paprika, 1½ Teaspoon Yellow Mustard and mix on high for 2-3 minutes, scrape the bowl half way through. Add the chopped egg whites, chopped green onions and stir with a spoon or spatula.

• 3)

  Serve on your favorite buns or bread. Add a sprinkle of your favorite seasoning, I used togarashi and furikake. You can cover and store any leftovers in the fridge for up to 4 days. Enjoy!