Deli-Style Egg Salad
User Reviews
4.9
Deli-Style Egg Salad
Description
This egg salad involves gentle peeling of hard-boiled eggs after cooling them in an ice bath, then roughly mashing to maintain varied texture. It is combined with diced celery and green onions, adding crispness and slight sharpness. Mayonnaise and Dijon mustard provide creaminess and tang, complemented by white vinegar, salt, and white pepper for seasoning. The result is a balanced salad with creamy and crunchy elements.
The texture is intentionally uneven to echo deli-style egg salad rather than a pureed spread. Resting the salad chilled for at least two hours, preferably overnight, allows flavors to develop fully. It can be served on bread for sandwiches or as a side dish.
Eggs should be peeled carefully by cracking shells and rinsing under water to ease removal. The salad stores refrigerated safely for up to three days.
Ingredients
- 12 large egg
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup celery finely diced
- 1 tablespoon white vinegar
- 1/4 teaspoon white pepper plus more to taste
- 1 1/2 teaspoons kosher salt plus more to taste, Diamond Crystal brand
- 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!
Notes
- Peeling eggs is easier by gently cracking and rinsing the shells under cool water to loosen them.
- Refrigerate egg salad for at least two hours or overnight to enhance flavors before serving.
- Egg salad will keep in the refrigerator for up to three days when stored properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 5.9g | 2% |
| Protein | 20.1g | 40% |
| Fat | 20.1g | 31% |
| Saturated Fat | 5.3g | 27% |
| Cholesterol | 561mg | 187% |
| Sodium | 823mg | 34% |
| Potassium | 271mg | 6% |
| Fiber | 0.9g | 4% |
| Sugar | 2.4g | 5% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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