deli style

This pale yellow, creamy deli-style egg salad is made with smashed hard boiled eggs, two types of mustard, and a few simple seasonings — less than 10 ingredients total!

Deli Style Egg Salad

eggs

mayonnaise ((35 grams))

brown mustard

mustard

white pepper

paprika

chives ((finely minced))

dill

Capers

chives

bacon bits

Bring an inch of water to a rolling boil in a small sauce pan. Gently lower an egg in the water, cover the pot, and adjust the burner to keep that rolling boil going. Cook the egg for 11 minutes. Drain the water and fill the pot with cool tap water. Crack the eggs gently on all sides, rolling it against a paper towel on the counter, then peel under cool running water.

Mash the hard boiled eggs with the cocktail muddler until the yolks are pretty broken up but there are still some large chunks of egg white left. Add the mayonnaise, both mustards, salt, white pepper, and paprika.

Mash again until well combined and the egg white pieces are no bigger than a grape. Stir in the chopped chives.

Cover and refrigerate for at least 4 hours before serving. It is best after 12 hours.

https://www.youtube.com/watch?v=_iMOMwSe_f8

Deli Style Egg Salad Recipe: https://thepracticalkitchen.com/deli-style-smashed-egg-salad

This pale yellow, creamy deli-style egg salad is made with smashed hard boiled eggs, two types of mustard, and a few simple seasonings — less than 10 ingredients total! 

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The BEST Simple Deli Style Smashed Egg Salad

The perfect pale pink, creamy-yet-crunchy deli tuna salad comes together in minutes and uses ingredients you already have on hand, but needs to sit at least 12 hours in the fridge overnight to truly shine.

The Perfect Deli Tuna Salad

canned tuna, drained ((two 5 oz cans

Mayonnaise ((can use up to ¼ cup))

Whole grain mustard

Large egg

Celery ((one stalk, chopped))

Carrot ((chopped))

Red onion ((chopped))

Oregano ((fresh

Paprika

Salt and pepper ((to taste))

Dill ((fresh

Olives ((chopped))

While the egg cooks, open and drain the tuna cans. Place the tuna in a whatever airtight container you plan to store it in (or mix in a bowl if that&#39;s easier).

Use the egg slicer to slice the egg in two directions — slice it horizontally, then rotate and slice it vertically. Add the chopped egg to the tuna.

Add the rest of the ingredients to the tuna and egg and mix well with a fork, mashing the egg yolk and breaking up the bigger chunks of tuna. Taste and adjust seasonings accordingly. You may want more mayo or less mayo, more salt and pepper, more crunchy bits, etc. Adjust, adjust, adjust!

Cover tightly and let sit in the fridge overnight, ideally 12-18 hours, before serving.

I came here specifically to check that you're recommending Genova tuna.  Forget "affordable," don't torture yourself with water-packed tuna.  The superior flavor of Genova tuna packed in oil is worth the slightly higher price.

For years I couldn't figure out why I didn't like tuna salad like I did back in "the old days."  Then I took a recommendation of someone else on the internets and bought a can of Genova.  Turns out, I still LOVE tuna salad, it's just water-packed tuna that I don't like.

Go figure.  After you go to the grocery and buy a can or two of Genova.

The best! We make it without egg but otherwise just as written. We usually leave it to sit 2 days then use in tuna melts. The rest makes for a great lunch with crackers for the next few days.

Add a Tbsp. of Marukan seasoned rice vinegar. It is a real flavor enhancer.

I make my tuna almost the same way except I substituted finely chopped green peppers for celery, white onions finely chopped, a little bit of sweet relish, instead of oregano, I add a pinch of red pepper flakes, a dash of Old Bay, and a pinch of sugar.

So delicious I couldn't believe.  Never before have I eaten such a delicious sandwich!!! I strongly recommend! People try it!!!!

This tuna salad is delicious. I’ve been making tuna salad forever and didn’t think I needed a recipe, but this one is so good.  I think the oregano really makes it special.

This is my go to tuna salad recipe and I typically quadruple it. The only change I make is swapping paprika for ground cumin. If I have some chopped walnuts or something similar, I'll toss those in too.

This was so tasty! I was feeling very uninspired as to what to have on my sandwich and I suddenly remembered the Instagram post on this. I ate some of it straight away (because hungry) but the rest is going to be for the coming days. So excited to try it cold!

I have been making tuna all of my adult life and part of my childhood. This is the best tuna salad I’ve ever had. I thought no way that was enough mayonnaise but I didn’t second guess you and ...0h man. I can’t say enough!!

Time truly is the secret ingredient. Its the best tuna salad I’ve ever made. I tweeked a few things to my preference, but you can’t go wrong with this recipe or making it a day in advance! Thank you!!

https://www.youtube.com/watch?v=lDKyabr1wKs

Learn the secret to the best ever deli style tuna salad! This perfect pale pink, creamy-yet-crunchy deli tuna salad comes together in minutes and uses ingredients you probably already have on hand, but needs plenty of time to chill in the fridge for those deli flavors to truly shine. You can use your favorite tuna salad ingredients here — it's that time in the fridge that will really make the deli difference. 

Deli Tuna Salad Recipe: https://thepracticalkitchen.com/the-secret-ingredient-in-grammys-deli-tuna-salad/

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The BEST Deli Tuna Salad - SECRET INGREDIENT! | ThePracticalKitchen.com

Deli Style Pasta Salad

macaroni noodles, 454 g

Carrots, 1

Dill Pickles, 1

Red Onions, 1/2

Salt,

Kewpie mayo, 200 g

Dijon Mustard, 20 g

Lemon juice, 1/4 lemon

Garlic Powder, a sprinkle

Sugar, a spoonful

MSG, a sprinkle

Boil the pasta

Add your pasta to a pot of boiling, salted water. Overcook the pasta by 3 or 4 minutes longer than the package instructions suggest. This overcooking allows the pasta to maintain a perfect chewy texture when cooled for the salad, instead of just hardening.

Once the pasta is cooked, strain it and spread it onto a baking sheet to cool.

For an extra touch, consider mixing in a couple of spoonfuls of pickle liquid to the pasta so it absorbs some of that flavor.

While the pasta cools for about 30 minutes, you can use this time to prepare everything else.

Prepare the vegetables & the dressing

Dice your onion, carrot, and celery finely. Mince the dill pickle (it serves as an aromatic in this recipe).

Next, combine the mayo, mustard, lemon juice, sugar, garlic powder, black pepper, and MSG in a bowl and mix until well blended.

Taste and adjust the seasoning as necessary. The flavor should be powerful as it will season the pasta and vegetables.

Assemble & serve

In a large bowl or container, mix cooked pasta, vegetables, and dressing until everything is evenly coated. You can adjust the amount of dressing to your preference.

For best results, let the mac salad rest in the fridge for at least an hour before serving. It tastes even better if left overnight. Enjoy

https://www.youtube.com/watch?v=lnTRggYQ94M&t=92s

Thank you to GEICO for sponsoring this video. Click here➡️ https://on.gei.co/EthanC to see how much money you could save by bundling your home and auto insurance!

In my opinion, pasta salad is one of the most underrated weeknight meals. Not only can it be made ahead of time, but it's completely customizable with whatever you have in the fridge.

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⏱ TIMESTAMPS:
0:00 Intro
1:06 Pasta Salad Blueprint
1:32 Deli Style Pasta Salad
4:13 Chicken Avocado Cilantro Pasta Salad
6:25 Macros + Outro



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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro

Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](http://amazon.com/) and affiliated sites.

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Deli Style Egg Salad

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