Using a knife, cut vertical and horizontal lines into the eggs.
Remove large chunks of yolks and set aside.
Gently mix eggs, breaking up larger pieces.
Mix mayonnaise and egg yolks into a creamy spread and add back to chopped eggs.
Mix gently and add salt and pepper to taste before serving.
Chill any leftovers.
If you like relish in your egg salad, add it at the end. I'm a "just say no to relish in salads" person, so I stick with basic mayo, salt, and pepper.Thanks to Kimberly Wilson for the idea of cooking the eggs in the Instant Pot.