Growing up in New York, my family frequented many kosher delis, where the matzo ball soup and potato knishes were the best in the Country. While the rest of my family would order corned beef and pastrami sandwiches, being a vegetarian, I always ordered the egg salad platter and I truly could not get enough of it. Now that I am in Colorado, with very few kosher delis, I make my own egg salad, and not to toot my own horn, but I have to admit that my egg salad recipe is just as good, if not better, than those of the professionals. In fact, my egg salad recipe is packed with additional nutritional goodness. I make this recipe at least once a week and eat the entire recipe in one sitting, although it could easily feed two people.
Now that I have seriously reduced carbs from my diet, this recipe is perfect. It is easy to make, fills you up and keeps your hunger pangs at bay for hours.
- 4 Eggs
- 2 baby cucumbers, chopped
- 1 large Pickle
- 1 tsp Dijon Mustard
- 1/2 cup chopped Celery
- 2 medium stalk Green Onion
- 1/4 cup Mayonnaise or Greek Yogurt
- paprika to taste
- Salt to taste
- fresh ground pepper to taste
- optional – 1/8 tsp ground Cayenne Pepper
- optional – 1 tbsp chopped Fresh Dill
- optional – 1 tbsp Capers
- optional – 1 TBSP chopped jalepeno (if you like a little spice)
- optional – 2 TBSP chopped red cabbage – for more crunch and added nutrients
Place egg in a pot and cover completely with cold water.
Bring water to a boil.
Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
Peel egg and chop into bite size pieces and cube cucumber. Slice pickles, green onions and celery. Transfer all into a serving bowl. Add the remaining optional ingredients to the bowl.
Mix in mayonnaise, dill and dijon mustard until well coated.
Season with all the spices except the Paprika.
Sprinkle the paprika on top.
Refrigerate for 30 minutes.