New York Deli-Style Egg Salad
Directions
- 1Hard boil the eggs.
- 2Hard boil the eggs.
- 3Hard boil the eggs.
- 4Place the eggs in an ice bath.
- 5Place the eggs in an ice bath.
- 6Place the eggs in an ice bath.
- 7Peel the eggs under water to make peeling easier.
- 8Peel the eggs under water to make peeling easier.
- 9Peel the eggs under water to make peeling easier.
- 10Chop 8 eggs and mash 4 eggs.
- 11Chop 8 eggs and mash 4 eggs.
- 12Chop 8 eggs and mash 4 eggs.
- 13Mix the mashed eggs with mayonnaise, Dijon mustard, celery, white vinegar, white pepper, and green onion.
- 14Mix the mashed eggs with mayonnaise, Dijon mustard, celery, white vinegar, white pepper, and green onion.
- 15Mix the mashed eggs with mayonnaise, Dijon mustard, celery, white vinegar, white pepper, and green onion.
- 16Add salt to taste.
- 17Add salt to taste.
- 18Add salt to taste.
- 19Refrigerate the egg salad for at least 3 hours.
- 20Refrigerate the egg salad for at least 3 hours.
- 21Refrigerate the egg salad for at least 3 hours.
- 22Spread the egg salad on the bread slices and add bacon.
- 23Spread the egg salad on the bread slices and add bacon.
- 24Spread the egg salad on the bread slices and add bacon.
Ingredients
- 12 large eggs
- 12 large eggs
- 12 large eggs
- 0.5 cup mayonnaise
- 0.5 cup mayonnaise
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon Dijon mustard
- 0.25 cup celery
- 0.25 cup celery
- 0.25 cup celery
- 1 tablespoon white vinegar
- 1 tablespoon white vinegar
- 1 tablespoon white vinegar
- 0.125 teaspoon white pepper
- 0.125 teaspoon white pepper
- 0.125 teaspoon white pepper
- 1.5 teaspoons kosher salt
- 1.5 teaspoons kosher salt
- 1.5 teaspoons kosher salt
- 3 tablespoons green onion
- 3 tablespoons green onion
- 3 tablespoons green onion
- 2 slices white bread
- 2 slices white bread
- 2 slices white bread
- 2 slices bacon
- 2 slices bacon
- 2 slices bacon
Equipment
potbaking sheetsmall bowlswhiskknifecutting boardice bathcontainer with lid