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PREP TIME COOK TIME SKILL LEVEL SERVINGS
5 min 20 min EASY 4
Egg Salad
1. Place egg tray in egg cooker and then pour
water into the base.
2. Load the 12 eggs. Close and lock the egg
cooker.
3. Press the button to start.
4. When the alarm goes off, after about
20 minutes, remove eggs and place directly
into ice water.
5. When cool, peel and chop eggs. Place them
into a medium sized bowl.
6. Add mayonnaise, Djion mustard, dill, chives,
salt and pepper. Mix well.
7. Serve immediately on bread or store in an
air-tight container for later use.
• 2.1 fl oz water
(filled to “Hard”
line on water cup)
• 12 large eggs
• 3 tbsp Dijon mustard
• ½ cup mayonnaise
• 1 tsp dill minced
• 2 tsp chives
• 1 tsp salt
• ½ tsp pepper
• Bread, for serving
INGREDIENTS
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