Jewish Deli Egg Salad
Yield 4
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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.