Deli-Style Egg Salad
This creamy and tangy deli-style egg salad is easy to make and delicious on sandwiches, salads, or straight out of the bowl!
Servings: 4
Ingredients
- 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
Instructions
- 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!
Video
Notes
- 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.
Nutrition
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
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