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.
Quick Look: Veggie Egg Salad
- What it is: A creamy egg salad packed with chopped vegetables and fresh dill.
- Why Make THIS Version? The celery, carrot, red bell pepper, and red onion add color, crunch, and extra flavor to a classic deli-style egg salad.
- Key Ingredients: Eggs, mayonnaise, celery, carrot, red bell pepper, red onion, and fresh dill.
- Total Time: 30 minutes, or about 15 minutes if you use pre-cooked hard-boiled eggs.
- Pairs Well With: Bagels, bialys, croissants, rye bread, pickles, coleslaw, and macaroni salad.
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Why Add Vegetables to Egg Salad
This egg salad recipe is an easy way to add big flavor to your favorite cold lunch salad. It's a New York deli recipe that I've brought to the Florida Keys. Sometimes it seems like Michael and I are the only Yankees down here, but I know there are more.
I love adding diced vegetables to egg salad. They add color, better texture, and a little extra flavor to every bite.
For this recipe, I'm adding diced celery, shredded carrots, finely chopped red bell pepper, and grated red onion to the bowl. The vegetables add crunch and freshness without taking away from the creamy eggs and mayonnaise.
A little fresh dill finishes it off and gives the salad that familiar deli-style flavor. Serve it on a bagel, sandwich bread, crackers, or scoop it onto a plate with a big salad on the side.
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: Hard-boiled and chopped.
- Mayonnaise: Gives the egg salad its creamy texture.
- Celery: Adds a little crunch and freshness.
- Carrot: Finely chopped or grated for color and a touch of sweetness.
- Red bell pepper: Adds crunch and a mild, sweet flavor.
- Red onion: Finely diced so you get little bites of onion throughout the salad. You can also use scallions or finely chopped yellow onion.
- Fresh dill: Use a big pinch of dried dill weed if you don't have fresh dill.
- Kosher salt
How To Make Veggie Egg Salad
Step 1: 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 to cool for 10 minutes, then peel.
Step 2: While the eggs cook, slice, dice, and grate the veggies.
Step 3: Use an egg slicer to slice each egg, then lift, rotate 90 degrees, and slice again for evenly diced pieces. Transfer the diced eggs to a large bowl.
Step 4: 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 blend before serving.
What Goes with Egg Salad?
Egg salad is an easy lunch to pull together. Serve it on fresh bagels, bialys, croissants, or thick slices of toasted white, wheat, or rye bread. You can also keep it lighter and spoon it into lettuce wraps or a halved avocado.
On the side, I like something crisp and salty to balance the creamy eggs and mayonnaise.
Potato chips, sweet potato chips, bagel chips, or pita chips all work well. A mixed green salad, pickles, and olives are good choices too.
If you tried this Veggie Egg Salad recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Veggie Egg Salad 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.
The grey-green ring comes from overcooking. To prevent it, put the eggs in a pot, cover them with cold water, and bring it to a boil over medium-high heat. Then turn off the heat, cover the pot, and let the eggs sit for 10 minutes. Move them straight into a bowl of ice water for 10 minutes to stop the cooking.
Veggie Egg Salad
Equipment
- Medium saucepan with a lid
- 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 (1 small carrot)
- 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, then peel.
- 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!