Classic Egg Salad

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Neve Tzedek

📍 Where this dish comes from: Tel Aviv, Israel · Neve Tzedek
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Classic Egg Salad, plated and ready to serve

This is the straightforward, mayonnaise-based version of egg salad, distinct from the schmaltz-bound version earlier in the book, and genuinely pareve since it skips any meat fat entirely.

What You’ll Need

Ingredients for Classic Egg Salad

Classic Egg Salad

Creamy chopped egg salad bound with mayonnaise and a touch of mustard.
Print Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: Jewish
Servings: 4 servings
Calories: 220kcal

Ingredients

  • 8 large eggs hard-boiled and chopped
  • 1/3 cup mayonnaise
  • 1 tsp Dijon mustard
  • 2 tbsp celery finely diced
  • Salt and black pepper to taste
  • Chopped chives, for garnish

Instructions

  • Combine chopped eggs, mayonnaise, mustard, and celery in a bowl.
  • Mix gently until well combined.
  • Season with salt and pepper.
  • Garnish with chives and serve chilled.

Nutrition

Serving: 1serving | Calories: 220kcal | Protein: 12g | Fat: 18g
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Cooking Classic Egg Salad in the kitchen

Health Benefits

  • Eggs provide complete protein along with choline, important for brain health.
  • A naturally low-carb salad that needs no bread to be a satisfying meal.
  • Genuinely pareve, making it flexible enough to pack alongside either a meat or dairy lunch.
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