Veggie Egg Salad
This NYC deli-style veggie egg salad is creamy with a little crunch from celery, carrots, red bell pepper, red onion, and fresh dill. Serve it on a bagel, in a sandwich, or over salad greens.
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.
Notes
Storage: Store in an airtight container in the refrigerator for up to three days. Give it a stir before serving.
Nutrition
Calories: 392.3kcalCarbohydrates: 4.2gProtein: 17.3gTotal Fat: 33.6gSaturated Fat: 7.4gCholesterol: 502.8mgSodium: 377.6mgPotassium: 276mgFiber: 0.8gSugar: 2.2g
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