To cook the eggs: Place the eggs in a single layer in a heavy saucepan and cover with cold water by at least one inch. Add a teaspoon of salt. Leaving the pot uncovered, turn the heat to high. As soon as the water comes to a boil, turn off the heat and cover. After 10 minutes, remove the cover and run cold water over eggs for 1 minute.
To peel, gently tap each egg against the counter, turning to make a crackle pattern. Start peeling at the broad end, where there is an air pocket.
To make the egg salad: Combine all ingredients and chill.
You can make the hard boiled eggs in the Instant Pot. Here are the instructions on how to make Hard Boiled Eggs in the Instant Pot: https://www.plainchicken.com/instant-pot-hard-boiled-eggs/Use Lea & Perrins Worcestershire sauce for a gluten-free dish.You can make this Egg Salad a day or two in advance and store in the refrigerator.