This Mustard Egg Salad with Herbed Salt is delicious and full of protein and good fats. Whether served as a sandwich on some sourdough bread, or eaten as a dip on crackers, it is sure to please the whole family!

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Especially on a warm summer day, there is little that can beat Egg Salad for lunch. It is cool, light, delicious, and yet filling at the same time. In the past, even though it was a consistent favorite for my family, I rarely made it. There was no kitchen chore I disliked quite as much as peeling eggs (except maybe peeling garlic). The entrance of my Instapot cured this dilemma. It turns out that boiling eggs cooks the eggs without loosening the shells. Steaming eggs, however, almost entirely separates the shell from the egg. So, now when we have a hankering for a fluffy egg salad sandwich or egg salad dip for crackers, the job is quick and easy.

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