Name: Canter's egg salad Recipe
Total time: 15 min
Yield: Makes about 1 quart salad
Ingredients: 1/3 cup mayonnaise, or as desired; 1/3 cup diced celery; 1 dozen hard-boiled eggs, peeled and diced; Salt and pepper

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By Noelle Carter

Oct. 26, 2013

Dear SOS: Don’t laugh, but the egg salad from Canter’s Deli on Fairfax Avenue is lovely. Light, not oily or overly mayonnaise-sodden. Think you can get the recipe for this retiree?

Toby Horn

Los Angeles

Dear Toby: Eggs, celery and mayonnaise. Los Angeles’ landmark Canter’s Deli keeps it simple with its take on this classic. And that’s just fine.

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⅓ cup mayonnaise, or as desired

⅓ 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.

Adapted from Canter’s Deli in Los Angeles.