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Egg Salad Recipe

Name: Wise Sons Jewish Deli 24th Streets Egg Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 large eggs; 1 cups mayonnaise (preferably full-fat); 1 tbs Dijon mustard; 1 tsp yellow or whole-grain mustard; 2 tbs fresh chives, finely chopped; 1 stalk celery, very finely diced; 2 tbs red onion, very finely diced; 1 tsp lemon juice, freshly squeezed; 3 tsp salt; 1 tsp freshly ground black pepper; 0.5 tsp smoked paprika (optional); 2 cups mixed salad greens (baby lettuce, arugula, or similar); 8 slices bread-and-butter pickles, thinly sliced; 4 slices challah slices (about 1/2-inch thick); 2 tbs unsalted butter; 0.25 cups microgreens or additional chives; 0.25 tsp coarse sea salt for finishing

Inspired by Wise Sons Jewish Deli 24th Street

Time35m

Serves4

egg salad, greens, & bread + butter pickles on toasted challah

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Ingredients

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Egg Salad

6 Large eggs

1 cups mayonnaise (preferably full-fat)

1 tbs Dijon mustard

1 tsp yellow or whole-grain mustard

2 tbs fresh chives, finely chopped

1 stalk celery, very finely diced

2 tbs red onion, very finely diced

1 tsp lemon juice, freshly squeezed

3 tsp Celtic sea salt

1 tsp freshly ground black pepper

1/2 tsp smoked paprika (optional)

Salad & Pickles

2 cups mixed salad greens (baby lettuce, arugula, or similar)

8 slices bread-and-butter pickles, thinly sliced

Toast

4 slices challah slices (about 1/2-inch thick)

2 tbs Unsalted butter

To Finish (optional)

1/4 cups microgreens or additional chives

1/4 tsp coarse sea salt for finishing

Method

Egg Salad

Boil the eggs

Place 6 large eggs in a single layer in a medium saucepan and add enough cold water to cover by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat. Once boiling, lower heat to maintain a gentle simmer and cook for 10 minutes for fully set yolks.

Cool and peel

Immediately transfer eggs to an ice bath (bowl of ice water) and chill for at least 5 minutes. This stops cooking and makes peeling easier. Tap each egg gently to crack the shell, roll to loosen, and peel under running water. Pat dry with paper towel.

Chop eggs

Roughly chop peeled eggs to your preferred texture — small dice for creamy spread or larger chunks for a chunky salad. Place chopped eggs in a medium mixing bowl.

Mix dressing

To the bowl with chopped eggs add 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon yellow or whole-grain mustard, 1 tablespoon finely chopped chives, 1 very finely diced celery stalk, 2 tablespoons very finely diced red onion, and 1 teaspoon fresh lemon juice. Stir gently to combine.

Season

Season the egg mixture with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper (taste and adjust — the ingredient list provides measurements to allow final adjustment). If using, stir in 1/2 teaspoon smoked paprika for a subtle smoky note. Taste and add more salt and pepper as needed.

Cover the bowl and refrigerate for at least 15–20 minutes to let flavors meld. If you prefer room-temperature service, chill for only 10 minutes then bring to room temp for 10 minutes before assembling.

Salad & Pickles

Rinse and spin or pat dry 2 cups mixed salad greens. Place greens in a small bowl and set aside chilled. Thinly slice 8 bread-and-butter pickle slices (or use pre-sliced) and arrange on a small plate; these will be layered on the toast during assembly.

Toast

Heat a skillet or griddle over medium heat. Butter one side of each of the 4 challah slices with the unsalted butter (about 1/2 tablespoon per slice). Place buttered-side down on the hot skillet and toast until golden brown and crisp, 1.5–2.5 minutes. If you prefer, toast in a toaster oven and then butter.

Transfer toasted challah to a cutting board, buttered side up if you like extra butter, and keep warm.

Assembly & Finish

Divide the egg salad into 4 portions. Spoon a generous portion of egg salad onto each toasted challah slice, leaving a small edge for presentation.

Top each egg-salad-topped toast with 2 slices of the bread-and-butter pickles, arranging them evenly so they peek from the edges.

Place a small handful (about 1/2 cup) of mixed salad greens on the side of each toast or lightly nestle them atop the egg salad for a composed open-faced presentation.

Finish with a sprinkling of remaining chopped chives or microgreens, a light dusting of coarse sea salt (a pinch), and a few grinds of black pepper. Serve immediately.