Deli-Style Egg Salad
This pale yellow, creamy deli-style easy egg salad is made with smashed hard boiled eggs, two types of mustard, and a few simple seasonings — less than 10 ingredients total!
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise (35 grams)
- 1 teaspoon brown mustard
- ¾ teaspoon whole grain mustard
- ¾ teaspoon diamond crystal kosher salt (use half as much of any other brand)
- ¼ teaspoon white pepper
- ¼ teaspoon paprika
- 1 tablespoon chives (finely minced)
Optional Toppings
- fresh dill
- smoked paprika
- Capers
- chives
- bacon bits
Instructions
- 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.
RECIPE NOTES
- Save any garnishes like dill, smoked paprika, etc. for when you serve the egg salad. Mixing them in will overpower the other flavors, and in the case of smoked paprika, will give your egg salad a pale orange color.
- To scale this up or down, assume 1.5-2 large eggs per person.
- Do not leave egg salad out at room temperature for longer than 2 hours.
- Egg salad can be safely stored in the fridge for up to 4 days.