Smooth and Creamy Deli-Style Egg Salad
Smooth and Creamy Deli-Style Egg Salad
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!


  • 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


  1. 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.
  2. In a large bowl, prepare an ice water bath. Place the eggs into the bath and let sit for 10 minutes. Peel the eggs.
  3. 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.
  4. 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.
  5. 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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