4-Ingredient Egg Salad (No Peeling Required)

01Method

1. 1

   Set up a steamer: Fit a large lidded pot with a steamer basket or any heat-safe rack that keeps a bowl elevated above the bottom. Add water to just below the basket level.

2. 2

   Prepare the egg bowl: Lightly grease a metal bowl or ramekin that fits inside the pot with cooking spray or a thin wipe of olive oil. Crack all the eggs directly into it.

3. 3

   Steam the eggs: Lower the greased bowl onto the steamer basket, cover the pot, and bring to high heat. Steam until the yolks are fully set, 18 to 20 minutes. If not firm at 20 minutes, continue steaming in 2-minute intervals until done. Drain off any collected liquid.

4. 4

   Chop and chill: Cut the cooked egg mass into small pieces while still in the bowl, then refrigerate until completely cooled, about 20 to 30 minutes.

5. 5

   Assemble the salad: Fold in the mayonnaise, dry mustard, dill, salt, and pepper until evenly combined. Adjust seasoning to taste. Serve over greens or as a sandwich filling. Store any leftovers in a sealed container in the refrigerator for up to 2 days.