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!
INGREDIENTS
- 12 large eggs
- 1/2 cup (120g) mayonnaise
- 1 tablespoon (14g) Dijon mustard
- 1/4 cup (30g) finely diced celery
- 1 tablespoon (15g) white vinegar - plus more to taste
- 1/8 teaspoon white pepper - plus more to taste
- 1 1/2 teaspoons (5g) Diamond Crystal Kosher salt - plus more to taste
- 3 tablespoons green onion - finely diced
DIRECTIONS
- 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!
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