Egg Salad

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

Recipe courtesy of Sarah Jane's

Ingredients:

• 8 eggs (hard-boiled, peeled, & chopped)

• 1/2 cup Mayonnaise

• 2 Tb. Sarah Jane's Jalapeño Mustard

• 1/4 cup green onions (chopped)

• 1/4 tsp smoked paprika

• Salt & pepper (to taste)

Directions:

HARD-BOILED EGGS:

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! **

EGG SALAD:

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).