Recipe: Canter's egg salad

Canter's Deli simply blends eggs, celery and mayo, with some salt and pepper, for its egg salad. Recipe: Egg Salad (Glenn Koenig / Los Angeles Times)

By Noelle Carter

October 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.

Canter's egg salad

15 minutes. Makes about 1 quart salad

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 ½ 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

NOTE: Adapted from Canter's Deli in Los Angeles.

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