Egg Salad
Using Instant Pot, cook 12 eggs using the 5-5-5 method or the Egg Loaf method.
Ingreadient
- 12 eggs
- 1/3 cup kewpie mayo
- 1 tbsp mustard
- 2 tsp rice vinegar
- 3 stalks of celery
- 1 bunch of green onions
- 1 tbsp relish
- 1 loaf of rustic bread
- 1 avocado
- 1 tbsp hot sauce
Direction
- Using Instant Pot, cook 12 eggs using the 5-5-5 method or the Egg Loaf method.
- Finely chop the eggs. Add chopped eggs, celery, green onions, relish, mayo, mustard, and vinegar into a large mixing bowl. Once thoroughly mixed, add hot sauce to taste.
- Top toast with sliced avocado, and egg salad, and enjoy!
