This deli-style veggie egg salad is made with hard-boiled eggs, carrots, celery, onions, and a little dill mixed with mayo. Inspired by New York bagel shops, it's fresh, simple, and full of flavor. Serve it on a bagel, toast, or 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, it's time to add some flavor. Toss in chopped celery, grated carrots, diced onions, and a little chopped dill. Adding these things stretches the egg salad a bit and adds flavor.
For the best crunch, chop the veggies by hand. Grate the carrots using the large holes of a box grater. The onions can be grated or finely diced-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
- Large eggs
- Mayonnaise
- Celery
- Carrot
- 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 12 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, and red onion. Gently fold until everything is well combined. Add salt to taste.
- Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.
What Goes with Egg Salad?
Serve veggie tuna with fresh bagels or croissants. Make a sandwich on toasted thick white or rye bread.
On the side, try something salty like salty chips that bring out the flavors in the eggs and mayo.
- Fresh white, wheat or rye bread, bagels, bialy, or lettuce wraps
- Bagel chips or cucumber slices
- 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 5 minutes. This helps keep the yolks bright and creamy.
Veggie Egg Salad
Ingredients
- 6 large eggs hard-boiled and peeled
- ¼ cup mayonnaise
- 1 celery stalk finely chopped
- ¼ cup grated carrots
- 2 tablespoons red onion finely diced
- 1 tablespoon fresh dill chopped
- 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 12 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, and red onion. Gently fold until everything is combined. Add salt to taste.
- Cover and refrigerate for at least 30 minutes to let the flavors blend before serving.
Diana Berk says
This is what I get at my bagel store. It's so good!