Delicious Egg Salad doesn’t have to be a 30-minute science experiment!
I’ve made egg salad my entire life and while I’ve played around with recipes including dill, parsley, salmon (lox), olives, carrots and more, nothing beats good ol’ fashioned egg salad. This recipe requires only the boiling of eggs and the addition of several ingredients. Can be eaten immediately or tossed in the fridge, it’s ready to go and saves very well.
This recipe calls for 8 hard-boiled eggs, which we’ve chosen deliberately as this recipe can serve multiple people. You can always add a few or subtract a few depending on number of guests. The proportions listed below are for my own personal taste which is the closest to “American Deli Style” Egg Salad that you can get. And on that note, the mayonnaise in this recipe is completely optional. I use a little bit of light or low-cal mayo, but without it this recipe still holds up. For an Egg Salad sandwich, serve on top of a bagel or with two slices of Challah on Shabbat morning (my favorite)!
Deli-Style Easy Egg Salad
Prep Time: 10 minutes
Cooks in: 10 minutes for boiled eggs
Ready in: 20 minutes
- 8 Hard-Boiled Eggs
- 2 Tablespoons Light Mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon yellow mustard (Dijon also acceptable if preferred)
- 1 teaspoon salt (to taste)
- 1 1/2 tablespoon black pepper (to taste)
- Boil till hard your eggs and peel them
- Cut up eggs and toss in a large bowl
- Add your garlic powder, onion, yellow mustard, light mayonnaise, salt and pepper
- Mix well – and adjust according to taste!
This recipe is quite flexible and can be made in a matter of minutes. I enjoy it after a bit in the fridge, cooled and flavors well mixed together. Due to the light mayo (or without), this recipe is one of the healthier you’ll find online for proper Deli-Style Egg Salad.
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