This New York egg salad is a true NYC deli staple. It's creamy and rich, perfect for lunch on rye bread, a bagel, or over lettuce and tomatoes. Classic deli egg salad skips the mustard and pickle juice. You might find a little celery in it, but not always.
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This recipe is gluten-free, dairy-free, high-protein, and keto-friendly.
It makes an easy lunch or quick dinner.
What Makes This Salad New York-Style?
New York delis keep egg salad simple and creamy. It's all about the texture, and that comes from chopping by hand. You'll find this kind of egg salad in Jewish delis, corner delis, bodegas, and old-school Italian delis all over the city.
Each place has its own spin, but they all keep it basic. Just eggs, mayo, and a little salt.
Once the eggs are cooked, separate the whites and yolks. Roughly chop the whites with a knife, then mash the yolks with the back of a fork until smooth. Toss everything in a bowl and mix with just enough mayo to bring it together.
That's it, easy, classic, and just like the delis make it.
Ingredients
- 6 large eggs, hard-boiled and peeled
- ¼ cup Hellmann's mayonnaise
- salt
How To Make Egg Salad
- Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat, then remove from heat and cover. Let them sit for 10-12 minutes before transferring to an ice bath for 5 minutes. Once cooled, peel the eggs.
- Place the whites on a cutting board and the yokes in a mixing bowl.
- Using a sharp knife, roughly chop the egg whites.
- With the back of a fork, finely chop the egg yolks.
- In a large bowl, gently fold the eggs and mayonnaise until well mixed but not overly mashed.
- Cover the egg salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to blend. Season with salt before serving.
- Serve on white bread, rye bread, whole wheat, a toasted bagel, croissant, or over a mixed green salad.
Serving Suggestions
- Sandwich: Pile the egg salad high on a scooped-out bagel, bialy, challah (like at Katz deli), fresh rye bread, or a Kaiser roll. Add crisp lettuce and sliced tomatoes.
- Salad: Spoon it over a salad of iceberg lettuce with sliced cucumbers, olives, and tomatoes.
- Snack: Enjoy with crackers, potato chips, or cucumber slices for a quick bite.
For a "loaded" egg salad sandwich, add a slice of smoked salmon and a sprinkle of everything bagel seasoning to your sandwich.
Tips For The Best Egg Salad
- Use Fresh Eggs
- Don't Over-Mash
- Chill Before Serving
- Season with kosher salt before serving
This classic New York style egg salad is perfectly creamy. Whether you're making it for a quick lunch or a weekend brunch, it's a simple recipe that never goes out of style.
Storage of Egg Salad
Store egg salad in an airtight container in the refrigerator and consume it within 3 to 4 days. Avoid freezing, as mayonnaise separates, and never leave it at room temperature for more than 2 hours or 1 hour in hot weather.
More Creamy Deli Salads
FAQ
Boil eggs for 10-12 minutes, then place them in an ice bath for easy peeling. This method keeps the yolks creamy and prevents a grayish-green ring from forming.
Yes! For the best texture and flavor, make it a few hours in advance and keep it chilled. Stir before serving if any liquid separates.
Egg salad stays fresh for 3 days when stored in an airtight container in the refrigerator.
New York Egg Salad Recipe
Ingredients
- 6 large eggs hard-boiled and peeled
- ¼ cup Hellmann's mayonnaise
- kosher salt
Instructions
- Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat, then remove from heat and cover. Let them sit for 10-12 minutes before transferring to an ice bath for 5 minutes. Once cooled, peel the eggs.
- Place the whites in one bowl and the yokes in a separate bowl.
- Using a sharp knife roughly chop the egg whites.
- With the back of a fork, finely chop the egg yolks.
- In a large bowl, gently fold the eggs and mayonnaise until well mixed but not overly mashed.
- Cover the egg salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to blend. Season with salt before serving.
- Serve on rye bread, a toasted bagel, or over a mixed green salad.
Felice Kaufman says
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