Deli-Style Egg Salad

Name: Deli-Style Egg Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 12 large eggs; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1/4 cup finely diced celery; 1 tablespoon white vinegar; 1/4 teaspoon white pepper (plus more to taste); 1 1/2 teaspoons Diamond Crystal Kosher salt (plus more to taste); 3 tablespoons green onion (finely diced)

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Prep Time: 25 minutes

Cook Time: 15 minutes

Total: 40 minutes

Servings: 4

egg salad

Ingredients

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12 large eggs1/2 cup mayonnaise1 tablespoon Dijon mustard1/4 cup finely diced celery1 tablespoon white vinegar1/4 teaspoon white pepper (plus more to taste)1 1/2 teaspoons Diamond Crystal Kosher salt (plus more to taste)3 tablespoons green onion (finely diced)

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Instructions

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Step 1

Place the eggs into a pot and fill with water to only a 1/2-inch above the eggs. Bring to a boil then cover and remove the pot from the heat. Let the eggs sit covered for 15 minutes.

Step 2

In a large bowl, prepare an ice water bath. Place the eggs into the bath and let sit for 10 minutes. Peel the eggs.

Step 3

Rough chop the eggs and place them into a bowl. With your hands begin mashing the eggs, making sure to leave some larger pieces for texture.

Step 4

Add the celery, green onion, mayo, mustard, vinegar, salt, and pepper to the bowl and mix well. Test the mixture and season with more salt and pepper if required.

Step 5

Though it can be eaten right away, it's best to refrigerate for at least two hours but preferably overnight before eating. Enjoy!