This creamy and delicious Deli-Style Egg Salad combines hard-boiled eggs, mayonnaise, Dijon mustard, vinegar, and chopped celery. It’s perfect scooped on salads, but we love it on toast with lettuce for an unforgettable sandwich!

Egg salad with lettuce on white bread held in hands.

Walk into any New York deli and you’re sure to find a few staples, like chicken salad, macaroni salad, and potato salad.

You’ll also always find egg salad and it will always be creamy, tangy, and delicious!

I love to make a sandwich of egg salad and crispy bacon on toasted country white, but it’s also excellent with some peppery greens on earthy bread.

Egg salad (also known as egg mayonnaise) or deviled eggs are great ways to use up any eggs you may have from Easter,

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: celery, salt, pepper, vinegar, green onions, Dijon mustard, mayonnaise, and eggs.
  • Eggs. Since there are so few ingredients here, use good-quality eggs. You may find that eggs closer to their expiration date may be easier to peel once hardboiled.
  • Mayonnaise. For a true New York deli experience, use Hellman’s mayonnaise. Most delis use a thicker Hellmen’s or restaurant supply store mayo, also known as decorator mayo.
  • Celery. I love the crunch that finely diced celery adds to egg salad!
  • Vinegar. Delis use white vinegar, not lemon juice. That being said, feel free to use lemon juice if you like because the taste will be fairly similar.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

  1. Place 12 large eggs into a pot and fill with enough water to cover the eggs by 1/2-inch. Bring the water to a boil, then remove the pot from the heat and let the eggs sit in the water, covered, for 15 minutes. (Photo #1)
Egg salad recipe process shot collage group one showing boiling of eggs and shocking eggs in ice water bath.
  1. While the eggs are sitting, finely dice 1/4 cup of celery and 3 tablespoons of green onion (mostly the white part) and set aside. Prepare an ice water bath by filling a large bowl with water and ice, then after the eggs have sat for 15 minutes, move them to the ice bath and let them sit for 10 minutes. (Photo #2)
  2. Peel the eggs then give them a rough chop and place into a large bowl. Use your hands to mash the eggs but leave some larger pieces for texture, if desired. (Photo #3)
Recipe collage two showing mixing hard boiled eggs with hands and mixing mayo and mustard into the eggs.
  1. Add the celery and green onion along with 1 tablespoon of Dijon mustard, 1 tablespoon of white vinegar, 1/4 teaspoon of white pepper, 1 1/2 teaspoons of Diamond Crystal Kosher salt, and 1/2 cup of mayonnaise and mix very well. Taste test and adjust salt and pepper as needed. Refrigerate for 2 hours, but preferably overnight, then use to make your favorite sandwich, or scoop on salad, and enjoy! (Photo #4)

Top tips

  • Peeling the eggs. Hardboiled eggs can be a pain to peel at times. You may find that using eggs closer to their expiration date are easier to peel. Also, placing the cold hardboiled eggs into a container and gently moving them around can rough up the shells and make them easier to peel.
  • Full deli flavor. For full deli-flavor be sure to let the egg salad chill in the fridge for at least 2 hours, but preferably overnight.

Egg salad with sprouts on multigrain bread.

More New York deli recipes

Having worked in several delis in my younger years, I’ve acquired a few tips and tricks to getting that authentic New York flavor and I’m thrilled to share them with you. In addition to the salads I mentioned above, here are a few more of our most-loved deli-style salads.

If you’ve enjoyed this Deli-Style Egg Salad Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.

We strive to satisfy a number of learning styles.  If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.

Deli-Style Egg Salad

4.93 from 14 votes
Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes
Servings: 4
This creamy and tangy deli-style egg salad is easy to make and delicious on sandwiches, salads, or straight out of the bowl!


  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup finely diced celery
  • 1 tablespoon white vinegar
  • 1/4 teaspoon white pepper plus more to taste
  • 1 1/2 teaspoons Diamond Crystal Kosher salt plus more to taste
  • 3 tablespoons green onion finely diced


  • Place the eggs into a pot and fill with water to only a 1/2-inch above the eggs. Bring to a boil then cover and remove the pot from the heat. Let the eggs sit covered for 15 minutes.
  • In a large bowl, prepare an ice water bath. Place the eggs into the bath and let sit for 10 minutes. Peel the eggs.
  • Rough chop the eggs and place them into a bowl. With your hands begin mashing the eggs, making sure to leave some larger pieces for texture.
  • Add the celery, green onion, mayo, mustard, vinegar, salt, and pepper to the bowl and mix well. Test the mixture and season with more salt and pepper if required.
  • Though it can be eaten right away, it's best to refrigerate for at least two hours but preferably overnight before eating. Enjoy!


  • Placing the cold hard boiled eggs into a container and gently moving around to rough up the shells make the eggs very easy to peel when run under cool water.  
  • Egg salad can be refrigerated for up to 3 days.


Calories: 286kcal | Carbohydrates: 5.9g | Protein: 20.1g | Fat: 20.1g | Saturated Fat: 5.3g | Cholesterol: 561mg | Sodium: 823mg | Potassium: 271mg | Fiber: 0.9g | Sugar: 2.4g | Calcium: 100mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!Check us out on Instagram at @sipandfeast or tag #sipandfeast!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Paul says:

    Best Egg salad I’ve ever had. Added a Tbsp of fresh chopped dill too! Very easy!

    1. Tara says:

      So happy to hear that, Paul!

  2. Anna Luna says:

    5 stars
    Made the egg salad today… I give it q 10!!!
    Husband loved it also…. thank you!!

    1. Tara says:

      So happy you and your husband enjoyed, Anna!

  3. Shelby says:

    5 stars
    I want to preface my review by first saying that I have never actually had New York Deli style egg salad before, or honestly egg salad in general (minus a sandwich from a gas station, which I feel does not count lol).

    This is very good! I am not a mayo purist and tend to buy whatever is on sale. This go around, I had Duke’s so that’s what I used. After I mixed everything together I felt like a little sugar would benefit it so I added about 2 tsps and that did the trick for me. I remember seeing somewhere that unlike Hellman’s, Duke’s doesn’t add sugar to their mayonnaise. If that’s true then it makes sense that I needed to add a bit of sugar and next time if I make it with Hellman’s maybe I won’t need to since it already has sugar in it.

    I might take out a half teaspoon of salt the next time as well, but I don’t think most people would find this overly salty. I am just somebody who seems to be sensitive to salt for some reason and it’s easier to add a little to an individual portion than it is to take it out haha.

    Definitely let it sit in the fridge overnight before making your final verdict, it was alright yesterday after a couple hours in the fridge, but way better this afternoon! I’ll probably make this for my yearly cabin trip with friends this August, since it’s easy and can make several sandwiches. Very yummy! Thank you for doing these deli recipes, I can’t wait to try the shrimp salad!

    1. Tara says:

      Thanks for the comment, Shelby! We’re so happy you enjoyed!

  4. judith arrington says:

    5 stars
    I have been making egg salad for 60 years. I have never added vinegar green onion until today, nor have I prepped the eggs by smashing in my hand. End result, creamiest, best tasting chicken salad ever. Thank you for this great recipe. Love the deli series. All your recipes are a 10 out of 10.

    1. Tara says:

      We’re so happy you enjoyed, Judith! Thank you for the comment!

  5. Virginia says:

    5 stars
    As it should be perfectly delicious,
    Beats just mayo, salt & pepper.
    My old way. Boring, this is way better

    1. Tara says:

      We’re so happy you liked it Virginia!

  6. Nina Chmiel says:

    Whoa! Your son was 100% right! Waaaaay too salty for me. I recommend everyone Cut salt in half then taste it to see if it needs more. (I used the recommended salt)

  7. Rod MacDougall says:

    4 stars
    James, great textured egg salad. Might I suggest two substitues for the white vinegar? For added sweetness, use Mirin. For lighter tartness, use Champagne vinegar. Of course, the type of mustard varies the flavor considerably, but, I have found that aioli mustard (Trader Joe’s has their own brand) works well with both suggested vinegar substitutes.

    Plz know that I always enjoy watching your practical culinary magic unfold on YT.

  8. Gerry Romano says:

    5 stars
    Your recipe looks terrific, and I will certainly try it this summer. Thanks–and thanks, too, for showing how to easily peel the hard-boiled eggs:).

    1. Tara says:

      Hi Gerry, good to hear from you, and so happy you liked the trick about peeling the eggs!

  9. Louise Tripoli says:

    5 stars
    The part of LI I’m from, the North Shore of Nassau County; our favorite breakfast sandwich is called a BECSPK Bacon Egg and cheese Salt Pepper Ketchup on a kaiser roll, I haven’t lived in NY for going on 20 years and no matter how I try to explain this sandwich, no one makes it like a NY Deli. Do you think you could show us?
    Oh and by the way, that’s the BEST egg salad, thank you.