How To Make The Best Smooth and Creamy Deli-Style Egg Salad

Von Sip and Feast · 20 Min.

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Zubereitung

1. Put the eggs in a pot and add water to 1/2 inch above them. Bring to a boil, cover, remove from the heat and let stand covered for 15 minutes.
2. Transfer the eggs to an ice water bath for 10 minutes, then peel them.
3. Roughly chop the eggs, then mash with your hands, leaving some larger pieces for texture.
4. Add the celery, green onion, mayonnaise, mustard, vinegar, salt and pepper and mix well. Taste and adjust the salt and pepper.
5. Refrigerate for at least two hours, preferably overnight, before serving.

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