Deli-Style Egg Salad

• servings: 4 servings
• active time: 25 minutes
• total time: 40 minutes

Ingredients

12 large eggs

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1/4 cup finely diced celery

1 tablespoon white vinegar

1/4 teaspoon white pepper (plus more to taste)

1 1/2 teaspoons 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!

Nutrition

• Calories: 286 kcal
• Total Fat: 20.1 g
• Saturated Fat: 5.3 g
• Cholesterol: 561 mg
• Sodium: 823 mg
• Total Carbohydrate: 5.9 g
• Dietary Fiber: 0.9 g
• Total Sugars: 2.4 g
• Protein: 20.1 g