Easy Kosher Egg Salad Recipe – Creamy Deli-Style Classic

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There’s something so comforting about a really good egg salad sandwich. I grew up eating this at Jewish delis, where they’d pile it high on fresh rye bread with a crisp pickle on the side. The smell of those hard-boiled eggs mixed with mayo and just the right amount of seasoning takes me right back to Sunday lunches with my grandmother.

What I love about this particular egg salad recipe is how simple it is, but the results taste just like what you’d get at your favorite deli. The secret isn’t anything fancy. It’s all about getting the egg texture just right and not overdoing it with too many mix-ins. I use a combination of chopped and mashed eggs to give you that perfect creamy consistency with little chunks throughout.

Getting the Perfect Egg Salad Texture

The key technique here is how you handle those eggs after they’re cooked. I let them cool completely before peeling, then I use a fork to mash about half of them while chopping the rest with a knife. This gives you that ideal texture where each bite has both smooth and chunky elements. Don’t skip the step of seasoning with salt and pepper as you go. Eggs need more salt than you might think.

This egg salad works great for weekday lunches, picnics, or when you need something quick for unexpected guests. I like it best on toasted everything bagels or between two slices of challah. It keeps in the fridge for about three days, though it rarely lasts that long in my house.

Best Ways to Serve Kosher Egg Salad

Easy Kosher Egg Salad Recipe - Creamy Deli-Style Classic - Jewish recipe
There's something so comforting about a really good egg salad sandwich. I grew up eating this at Jewish delis, where they'd pile it high on fresh rye bread with a crisp pickle on the side. The smell of those hard-boiled eggs mixed with mayo and just the right amount of seasoning takes me right back to Sunday lunches with my grandmother. What I love about this particular egg salad recipe is how simple it is, but the results taste just like what you'd get at your favorite deli. The secret isn't anything fancy. It's all about getting the egg texture just right and not overdoing it with too many mix-ins. I use a combination of chopped and mashed eggs to give you that perfect creamy consistency with little chunks throughout. The key technique here is how you handle those eggs after they're cooked. I let them cool completely before peeling, then I use a fork to mash about half of them while chopping the rest with a knife. This gives you that ideal texture where each bite has both smooth and chunky elements. Don't skip the step of seasoning with salt and pepper as you go. Eggs need more salt than you might think. This egg salad works great for weekday lunches, picnics, or when you need something quick for unexpected guests. I like it best on toasted everything bagels or between two slices of challah. It keeps in the fridge for about three days, though it rarely lasts that long in my house.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1/3 cup mayonnaise kosher certified
  • 1 teaspoon yellow mustard
  • 2 tablespoons fresh chives finely chopped
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1 tablespoon lemon juice fresh squeezed

Method
 

  1. Place eggs in a large saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat and cover the pan.
  2. Let eggs sit in hot water for 12 minutes. Meanwhile, prepare an ice bath with cold water and ice cubes in a large bowl.
  3. Transfer eggs to ice bath using a slotted spoon. Let cool for at least 5 minutes before peeling.
  4. Peel eggs and place in a large mixing bowl. Using a fork, mash 4 of the eggs until they're broken up but still chunky.
  5. Chop the remaining 4 eggs with a knife into small pieces, about 1/4 inch. Add to the bowl with mashed eggs.
  6. Add mayonnaise, mustard, chives, salt, and pepper. Mix gently with a fork until just combined.
  7. Stir in lemon juice and taste. Adjust seasoning with more salt, pepper, or lemon juice as needed.
  8. Cover and refrigerate for at least 30 minutes before serving to let flavors blend.

Notes

Store covered in refrigerator for up to 3 days. For best texture, don't overmix the salad. You can substitute green onions for chives if preferred. Serve on bread, bagels, crackers, or lettuce cups.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 26g 33%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 375mg 125%
Sodium 380mg 17%
Dietary Fiber 0g
Total Sugars 1g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.
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