Veggie Egg Salad
This NYC deli–style veggie egg salad is creamy with a little crunch from celery, carrots, and onion. Serve it on a bagel, sandwich, or over greens.
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.
Notes
Storage
Store in an airtight container in the refrigerator. the salad stays fresh for up to three days. Give it a stir before serving.
Nutrition
Calories: 779.7kcalCarbohydrates: 7.2gProtein: 34.3gTotal Fat: 67.1gSaturated Fat: 14.8gCholesterol: 1005.6mgSodium: 754.4mgPotassium: 512.7mgFiber: 1.3gSugar: 3.7gNet Carbohydrates: 5.9g
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