Chicago Deli Egg Salad
Elevate your classic egg salad game with this Chicago Deli Egg Salad recipe, a perfect blend of rich, creamy flavors and a satisfying crunch. Made with perfectly cooked eggs, tangy Dijon mustard, a splash of white vinegar, and fresh dill for a herby twist, this dish channels the bold and hearty flavors of a traditional Midwest deli. Finely diced celery and red onion add texture and a subtle bite, while a sprinkle of paprika offers a pop of color and optional smoky finish. Quick and easy to prepare, this egg salad is ideal for piling onto rye bread, scooping up with crackers, or serving atop a crisp bed of greens. Ready in just 25 minutes and best enjoyed chilled, it’s a versatile recipe that redefines comfort food with a gourmet touch.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 6 pieces large eggs
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 0.25 cup celery, finely diced
- 2 tablespoons red onion, finely diced
- 1 tablespoon fresh dill, chopped
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper, freshly cracked
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Place the eggs in a medium-sized pot and add enough cold water to cover them by about 1 inch.
Bring the water to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10 minutes.
While the eggs cook, prepare an ice bath by filling a large bowl with ice and water.
After 10 minutes, transfer the eggs to the ice bath and let them cool for at least 5 minutes.
Once cooled, peel the eggs and rinse them to remove any remaining shell pieces.
Chop the eggs into small, bite-sized pieces and transfer them to a large mixing bowl.
Add the mayonnaise, Dijon mustard, and white vinegar to the bowl with the eggs. Gently fold to combine.
Mix in the celery, red onion, and dill, ensuring all ingredients are evenly distributed.
Add the kosher salt and black pepper, adjusting to taste.
Cover the egg salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, sprinkle paprika on top if desired, and enjoy on rye bread, crackers, or as a salad topping.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 469 mg | 20% | |
| Total Carbohydrate | 2.1 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.2 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
