0 (0)

Categories: Salads, Sides

Canter's egg salad

Canter's egg salad
Glenn Koenig / Los Angeles Times

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 ... Read more

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

Step 1In 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
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Cambodian pomelo salad
Farro salad with mushrooms, dill and feta
Dungeness crab salad with apples and curried mayonnaise
Gulfstream wild rice salad