Healthier Egg Salad with Greek Yogurt

Step 1

Instant pot (6 qt) egg loaf method: Crack 10 eggs into a greased 7" oven proof dish. Put 1.5 cups of water in the bottom, place the dish on the trivet. Cook on sealing for 6 min and allow 10 min natural release.Remove the pan and let cool for a few min. You can set the dish in room temperature water to speed the process (too cold could crack your dish) . Run a rubber spatula around the sides to loosen. Overturn the egg loaf onto a cutting board to finish cooling. Roughly chop the eggs.

Step 2

Stove top method: Place 10 eggs in the bottom of a pot with a lid and add water to cover them. Put the lid on and bring just to a rolling boil. Remove the pot from the heat and let sit for 14 min. As soon as the timer goes, drain the eggs and place them in cold water to stop the cooking. Once cool, peel and rough chop them.

Step 3

Mix yogurt, aoli, and herbs together.

Step 4

Gently mix the celery and eggs into the dressing until everything is coated. Add salt and pepper to taste or let everyone add their own.

Step 5

Bon appetit!