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Pareve

Deli-style egg salad is creamy, simple and classic: chopped hard-boiled eggs with mayonnaise, yellow mustard, chives and a squeeze of lemon, piled on rye with a pickle on the side.

Getting the Texture Right

Mash some of the eggs and chop the rest; the combination gives a creamy salad with some texture. Cook the eggs so the yolks are fully set but still bright yellow, then cool them in ice water so they peel easily. Don’t overmix once the mayonnaise is in.

Kosher Notes

Egg salad is pareve. Check each egg for blood spots as you peel and chop it. Use mayonnaise with a reliable hechsher.

Serving

Serve on bread, bagels, crackers or lettuce cups. It keeps for 3 days.

Variations

Add finely chopped celery or red onion for crunch, a spoonful of relish or chopped pickles, a pinch of paprika or curry powder, or fresh dill in place of chives. For a lighter version, replace half the mayonnaise with mashed avocado. Egg salad is a classic Shabbat lunch and Sunday brunch dish, and it’s easy to make a big batch for a kiddush.

Easy Kosher Egg Salad Recipe - Creamy Deli-Style Classic

This classic kosher egg salad recipe delivers that perfect deli-style texture with creamy and chunky elements in every bite.

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Prep Time 15

Cook Time 12

Total Time 27

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

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Method

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.
Let eggs sit in hot water for 12 minutes. Meanwhile, prepare an ice bath with cold water and ice cubes in a large bowl.
Transfer eggs to ice bath using a slotted spoon. Let cool for at least 5 minutes before peeling.
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.
Chop the remaining 4 eggs with a knife into small pieces, about 1/4 inch. Add to the bowl with mashed eggs.
Add mayonnaise, mustard, chives, salt, and pepper. Mix gently with a fork until just combined.
Stir in lemon juice and taste. Adjust seasoning with more salt, pepper, or lemon juice as needed.
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%

Easy Kosher Egg Salad Recipe – Creamy Deli-Style Classic

Getting the Texture Right

Kosher Notes

Serving