The perfect bite of creamy egg salad in a flavorful pretzel bun.
Boil eggs, use my Instant Pot cooking option or to get the perfect boiled egg: Start with boiling water, drop eggs into water, bring back to boil, set timer for 10 minutes. Remove eggs and immediately put eggs into cold water (x2 times) and refrigerate. Peels perfectly.
Using the large grater, grate the eggs into a large mixing bowl.
Cut pretzel buns in hard horizontal, toast lightly. Spread a bit of dijon mustard on one side. Add in a dollop of egg salad and close with the top of the bun. Stick a toothpick through the middle. I add a cornichorn, to the top of my toothpicks for added pop of color and it goes well with the salad. Enjoy!
Make egg salad ahead of time to save time before party.