It’s summer and I have really lost all desire to cook. It’s so beautiful, that I just want to spend every day, all day outside, soaking up the sun (we only get a few months every year of that here in the Mitten). Today I found some inside downtime, and whipped up some Dillicious Lemony Egg Salad that I found over at the ALDI USA website!
This is a great twist on traditional egg salad. I love the dill and fresh lemon flavors…perfect for summertime. This dish was made even easier by cooking my eggs in my Instant Pot. I even discovered a super awesome hack for making eggs for salad on the Instant Pot Community on Facebook!
Put 1 1/2 cups of water in your Instant Pot and then put the trivet inside. Crack your eggs in a small cake pan coated with cooking spray. Set the pan on the trivet, seal, and cook on Manual for 6 minutes with a 3 minute NPR. This is what you get:
Slide the “egg cake” out of the pan and on to a cutting board. (I tried to lift mine out and it kind of fell apart…should have just slid it out in the first place.) Chop the eggs in to little pieces and you’re done! No peeling! It’s SO EASY!
If you don’t have an Instant Pot, don’t sweat it, making hard boiled eggs the old-fashioned way totally works too!
Are you ready for something….egg-cellent?
Dillicious Lemony Egg Salad
- 8 Goldhen Large Eggs, hard-boiled and chopped
- 2 tablespoons chopped green onions
- 1 tablespoon dried dill
- 1/2 cup Season’s Choice Frozen Sweet Peas, thawed
- 1/2 Burman’s Mayonnaise
- 1/2 teaspoon lemon zest (or about zest of one lemon)
- 1 teaspoon lemon juice
- salt and pepper
How to Make:
- Mix together the first 7 ingredients.
- Salt & pepper to taste.
What are some of your favorite fast and easy dishes for summer?