A classic egg salad ready for your next sandwich: creamy from mayonnaise, with a bit of mustard and hot sauce to keep things interesting.
I think we can all agree that the world is a better place with creamy salads. Imagine a universe without egg salad sandwiches. How dreary. Egg salad may have its detractors , but fans know the unique comfort of that first bite—smooth dressing, slightly bouncy egg whites, velvety yolks, and maybe a little crunch from diced onion or celery. Stuck between soft white bread or piled onto toasted sourdough, it is a Platonic ideal of taste and texture.
Instead, you bring just a couple inches of water to a boil in a saucepan on the stovetop, lower the eggs in, cover the pan with a lid to trap the steam, and cook the eggs for about 10 minutes, much like traditional boiled eggs. Some people swear by the Instant Pot for easy-to-peel eggs but steamed eggs perform just as well and are substantially faster. Any classic egg salad recipe demands mayonnaise. Sour cream and Greek yogurt simply don’t make the cut.
Main Dairy Free Quick 30 Minutes Or Less 5 Ingredients Or Fewer Gluten Free Nut Free Vegetarian Steam Egg Bon Appétit
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