Jewish Deli Egg Salad

Everyone has a favorite salad, and this is mine. I also recommend trying my Jewish Deli Tuna Salad Recipe for another deli-style classic that’s just as delicious!

Ingredients Overview

Hard-boiled eggs: The star of the dish! Use fresh eggs and cook them just right for the best texture.

Mayonnaise: Provides creaminess and richness. You can use any brand you prefer, but Hellmann’s Real Mayonnaise is a standout for its classic flavor. Known as a go-to for many deli-style recipes, it’s thick, creamy, and well-balanced, making it perfect for egg salad.

Mustard: Adds a tangy kick. Dijon or yellow mustard work well, but you can adjust based on your taste.

Salt and Pepper: Essential for seasoning and bringing out all the flavors.

How to Make Jewish Deli Egg Salad?

Step 1: Cook the eggs. Place the eggs in a pan and cover them with cold water. Bring the water to a boil, then cover the pan with a lid and turn off the heat. Let the eggs sit in the hot water for 13 minutes. After that, transfer them to a bowl of ice-cold water, cracking them slightly before immersing to help with peeling. Let them cool for 3-4 minutes, then crack the eggs all over and peel them while they’re still in the ice water.

Step 2: Chop/mash the eggs. There are several ways to chop or mash eggs for egg salad, each giving a different texture. Using a knife allows for chunkier pieces, while a fork gives a more rustic, in-between texture. For a smoother consistency, you can grate the eggs. It all depends on how you like your egg salad!

Step 3: Mix Ingredients. Gently mix all ingredients together, and season with pepper to taste.

FAQs

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Jewish Deli Egg Salad

Author Rachel

Prep Time 5 minutes minutes

Cook Time 14 minutes minutes

Yield 4

Print Pin Recipe

Description

There’s nothing quite as satisfying as a fresh bagel topped with egg salad.

Kosher, Pareve

Equipment

• Chef knife optional
• Grater optional

Ingredients

• 8 large eggs
• 5 Tablespoons high-quality mayonnaise a little more if needed
• 1 Teaspoon high-quality mustard
• salt and pepper to taste

Instructions

Cook the eggs:

• Place the eggs in a pan and cover them with cold water. Bring the water to a boil, then cover the pan with a lid and turn off the heat. Let the eggs sit in the hot water for 13 minutes. After that, transfer them to a bowl of ice-cold water, cracking them slightly before immersing to help with peeling. Let them cool for 3-4 minutes, then crack the eggs all over and peel them while they’re still in the ice water.

Chop/mash the eggs:

• There are several ways to chop or mash eggs for egg salad, each giving a different texture. Using a knife allows for chunkier pieces, while a fork gives a more rustic, in-between texture. For a smoother consistency, you can grate the eggs. It all depends on how you like your egg salad!
• Add the mayo and mustard to the eggs, and mix well while mashing them. Taste and adjust the seasoning with salt and pepper to your preference. If you want a creamier texture, gradually incorporate more mayo until you achieve the consistency you like.
• Spread on your favorite bagel bread and enjoy!

Notes

How Long Does Egg Salad Last?

Egg salad will last 3 to 5 days in the refrigerator. Egg salad should not be left out at room temperature for more than 1-2 hours.