Creamy Curried Egg Salad + (How to Make Perfect InstantPot Hard Boiled Eggs)

Egg salad has been on the top of my list of things to make on meal prep Sunday. It is easy, fast, tasty, and I can easily just add to a salad for a quick lunch. Instead of mayo, I added organic whole milk Greek yogurt to make it extra creamy and high in protein. 

recipe (serves 3)

Ingredients:

-6 eggs (I used Pasture Chick pasture raised eggs from my CSA box, Spade and Plow

-1 cup water 

-1/2 cup organic whole milk Greek yogurt 

-1 tsp. curry powder 

-1.5 tsp. apple cider vinegar 

-1/2 tsp. cayenne powder 

-2 tsp. green onion 

-salt and pepper to season 

Directions: 

*Instant Pot Hard Boiled Eggs*

-Add 1 cup of water to your InstantPot, and place the eggs into the pot. Close shut and start on "Steam" for 3 minutes. 

-Once it is done steaming, let the InstantPot release pressure on its own and get a bowl of water and ice ready. Place the eggs right to the ice bath. Once the eggs get to room temperature, remove from the water and remove the shell. 

*To make the egg salad*

-Roughly chop the eggs and place into a bowl. Add all of the rest of the ingredients: yogurt, seasonings, apple cider vinegar, and green onion. Mix thoroughly, and place in the fridge. 

-Pair with whole grain crackers or place on a bed of salad. 

Nutrition Facts: 183 calories, 3 grams carb, 12 grams fat, and 16 grams protein.