This deli-style veggie egg salad combines hard-boiled eggs with carrots, celery, red bell pepper, onion, fresh dill, and mayonnaise. Inspired by New York bagel shops, it's fresh, simple, and full of flavor. Serve it on a bagel or toast, or spoon it over lettuce and tomatoes for a quick lunch.
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How To Dice Eggs
For dicing, you can mash the eggs with the back of a fork, but here's an easier way:
Place an egg in an egg slicer and press down to slice. Lift and rotate it 90 degrees, then slice again for perfectly diced pieces.
Veggies For Egg Salad
Once your eggs are diced, add some flavor. Toss in chopped celery, grated carrots, diced red bell peppers, diced onions, and a little chopped dill. These additions stretch the egg salad a bit and add flavor.
For the best crunch, chop the veggies by hand. Grate the carrots using the large holes of a box grater.
You can grate the onions or finely dice them-I keep them small, so I'm not biting into big pieces. They're just there for flavor. You still want to taste the eggs.
Ingredients
See recipe card for exact amounts.
- Large eggs
- Mayonnaise
- Celery
- Carrot
- Red bell pepper
- Red onion
- Fresh dill
- Kosher salt
How To Make Veggie Egg Salad
- Place the eggs in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn off the heat, cover, and let sit for 10 minutes without moving the pot. Transfer the eggs to a bowl of ice water and let them cool for 10 minutes.
- Use an egg slicer to slice each egg, then lift and rotate 90 degrees and slice again for evenly diced pieces. Transfer the diced eggs to a large bowl.
- Add the mayonnaise, celery, carrots, bell pepper, red onion, and dill. Gently fold until combined. Add salt to taste.
- If you have time, cover and refrigerate for at least 30 minutes to let the flavors meld before serving.
What Goes with Egg Salad?
Serve veggie egg salad with fresh bagels or croissants. Make a sandwich on toasted thick white or rye bread.
On the side, try something salty, like chips, to bring out the flavors in the eggs and mayo.
- Fresh white, wheat, or rye bread, bagels, bialys, or lettuce wraps
- Bagel chips or pita chips
- Stuffed in a halved avocado
- Mixed green salad
- Potato chips or sweet potato chips
- Pickles and olives
FAQ
Start by hard-boiling eggs, then peel and dice them. Mix with chopped celery, grated carrots, diced onions, and a little chopped dill. Stir in mayonnaise, season with salt, and it's ready to serve!
Stored in an airtight container, it stays fresh for up to three days. Give it a stir before serving.
To keep the yolks from turning grey-green, bring a pot of water to a boil, then turn off the heat and cover it. Let the eggs sit in the hot water for 10 minutes, then move them to an ice bath for 10 minutes. This helps keep the yolks bright and creamy.
Veggie Egg Salad
Equipment
- Medium saucepan
- Egg slicer
- Mixing Bowl
- Box grater
- Rubber spatula or spoon
Ingredients
- 6 large eggs, hard-boiled and peeled
- ¼ cup mayonnaise
- 1 celery stalk, finely chopped
- ¼ cup grated carrots
- 2 tablespoons diced red bell pepper
- 2 tablespoons diced or grated red onion
- 1 tablespoon chopped fresh dill
- kosher salt to taste
Instructions
- Place the eggs in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn off the heat, cover, and let sit for 10 minutes without moving the pot. Transfer the eggs to a bowl of ice water and let them cool for 10 minutes.
- Use an egg slicer to slice each egg, then rotate 90 degrees and slice again for evenly diced pieces. Transfer the diced eggs to a large bowl.
- Add the mayonnaise, celery, carrots, bell pepper, red onion, and dill. Gently fold until combined. Season with salt to taste.
- If you have time, cover and refrigerate for at least 30 minutes to let the flavors meld before serving.
Diana Berk says
This is what I get at my bagel store. It's so good!