Classic American Deli-Style Egg Salad
I wanted to make classic deli style egg salad better, so I did. A well made egg salad on a hot summer day by the pool with some bread and potato chips to accompany is so magical.
Ingredients
- Yield: 8 portions
- 24 large eggs
- 6 L water
- Ice
- Warm water
- Paper towels
- 250 g mayonnaise
- 45 g Dijon mustard
- 15 g minced chives
- 15 g chopped dill
- 25 g white distilled vinegar
- 15 g sugar
- 10 g salt
- 5 g black pepper
- 5 g paprika
- 20 g finely chopped celery, 2 stalks
- Nice sourdough bread
- Durkees famous sauce
- Green leaf lettuce
Instructions
- Fill a very large pot with 6-7 quarts of water and bring it to a boil.
- Carefully lower eggs into the boiling water using a spider or long spoon to prevent cracking.
- Set a timer for 13 minutes for large eggs (adjust time for medium or jumbo eggs).
- After 13 minutes, remove the pot from heat and add ice (as much as will fit into the pot) to stop the cooking process.
- Drain some warm water from the pot, add more ice, and run cold water over the eggs for 2-3 minutes or until the warm water is circulated out of the pot
- Peel the cooled eggs under warm water, cracking them in several places to make peeling easier. Pat the peeled eggs dry to remove excess moisture.
- Set aside 8 of the eggs. Reserving their yolks for later.
- Press the remaining 16 eggs through a wire rack to “dice” them evenly.
- In a separate bowl, combine mayo, Dijon, minced chives, chopped dill, vinegar, sugar, salt, pepper, paprika, and chopped celery.
- Smash 6 of the reserved egg yolks into the mayo mixture and stir until well combined.
- Gently fold the mayo mixture into the diced hard boiled eggs until evenly coated.
- Crumble the last 2 reserved egg yolks into the mixture to absorb excess moisture and provide texture.
- To make each sandwich, spread Durkees famous sauce onto two slices of sourdough bread. Add washed green leaf lettuce on one slice of bread and spoon 3-4 large spoonfuls of egg salad on top.
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