New York Egg Salad Recipe
New York egg salad is a classic deli staple. It’s creamy and rich, perfect on rye bread, a bagel, or served over lettuce and tomatoes. Traditional deli-style egg salad skips the mustard and pickle juice, keeping the flavor simple.
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.
Nutrition
Calories: 758.3kcalCarbohydrates: 2.2gProtein: 33.8gTotal Fat: 67gSaturated Fat: 14.8gCholesterol: 1005.6mgSodium: 730.5mgPotassium: 375.5mgSugar: 1.3gNet Carbohydrates: 2.2g
Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!
