How to make the classic egg salad from Canter’s Deli

There’s often a beautiful simplicity to perfection, especially when it comes to food. Some dishes don’t need to be dolled up with bells and whistles, exotic flavors or ornate garnishes. Take Canter’s Deli’s egg salad. The landmark Fairfax institution uses a handful of ingredients for its take on this classic comfort food. Diced eggs are tossed with just enough mayonnaise, seasoned with a touch of salt and pepper, and tossed with some diced celery for crunch. Of course, you could doctor it up in any number of ways to suit your tastes, but why mess with perfection?

SIGN UP for Jonathan Gold’s Counter Intelligence dining newsletter >>

CANTER’S DELI’S EGG SALAD

Total time: 15 minutes | Makes about 1 quart salad

Note: Adapted from Canter’s Deli in Los Angeles.

1/3 cup mayonnaise, or as desired

1/3 cup diced celery

1 dozen hard-boiled eggs, peeled and diced

Salt and pepper

In a large bowl, gently fold the mayonnaise and celery in with the eggs. Season with a generous one-half teaspoon salt and one-fourth teaspoon pepper, or to taste. Chill before serving.

Each 1/2 cup serving: Calories 182; Protein 10 grams; Carbohydrates 1 gram; Fiber 0; Fat 15 grams; Saturated fat 3 grams; Cholesterol 285 mg; Sugar 1 gram; Sodium 293 mg

Love cooking as much as I do? Follow me @noellecarter

ALSO

The ultimate lemon cheesecake recipe

You’ll love this spicy Moroccan carrot salad from Yotam Ottolenghi

Farmers market report: Berries are in season. We have 6 great recipes