How To Make The Best Smooth and Creamy Deli-Style Egg Salad
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- Опубліковано 29 тра 2024
- This classic New York deli-style egg salad is easy to make and perfect on sandwiches, with greens, or by itself. Enjoy!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
www.sipandfeast.com/egg-salad/
INGREDIENTS
12 large eggs
1/2 cup (120g) mayonnaise
1 tablespoon (14g) Dijon mustard
1/4 cup (30g) finely diced celery
1 tablespoon (15g) white vinegar - plus more to taste
1/8 teaspoon white pepper - plus more to taste
1 1/2 teaspoons (5g) Diamond Crystal Kosher salt - plus more to taste
3 tablespoons green onion - finely diced
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases. - Навчання та стиль
Watch the full deli series: ua-cam.com/play/PL0QyikC1o6v2h_olrbRl-0IKULHotqe3h.html&si=l1wshd45RWia-V7w. You asked for more deli recipes! If you have another video idea, please let us know. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
I already commented on this someplace else, but did you know that Hellmann's isn't available West of the rockies?
It's the exact same product, but it's called "Blue Ribbon". I thought it was a knockoff when I first moved west 25 years ago.
Look up the history behind it, it's really funny.
Anyway, thanks for your authenticity and dedication.
As far as a new deli vid? I'd love to see your take on the classic B.L.T.
I just made them for 6 people last night. Being raised in the Northeast, everyone out here flips their lids when I make them, but that's only because I've got a simple yet easy process that Californians can't seem to grasp.
It's easy and simple, you just need to time things so that the bacon is still hot and crisp, the bread is still warm and toasty, but the romaine and tomatoes crisp and chilled.
I make more of a kitchen mess with that than I do making Sunday sauce.
Keep it up bro.
Love your stuff.
Dirk.
You need to do an entire Deli series. I love love love your hero videos. Update em.
@@dirkclarke2372 Don't know what "funny" history you found, but a simple search shows that Hellman's is Best Foods, in the west.
"Blue Ribbon Mayonnaise" doesn't doesn't have any search results.
Do the Black & White cookie! ⚫️⚪️⚫️⚪️⚫️⚪️⚫️⚪️⚫️⚪️⚫️⚪️
Hellmanns is called Best Foods West of the Rockies.
Love the “NY deli style salads” series
me too! This is a fun series.
Me 2nd. Trying to lose weight so my wife and i subbed out pasta and potatoes in our lunch and subbed in the deli style cole slaw from this series. Only change we made is we use an avacado mayo. Same taste as hellmans but less calories.
I just don’t. All too mushy for me. Of course I watched anyway!
Me too. As an Indiana girl who has never been to NY it’s been great and so delicious 🤤
I made the coleslaw and it was great. Spot on.
not sure if it’s just me but fresh cracked black pepper is so good and refreshing in a egg salad
I'm with you, will always go for freshly ground black pepper over white pepper, more flavour and I can live with the black flecks in the food!
@@Jambobist yeah i really don’t mind the specks at all either especially if i know i cooked and prepared it. just like with vanilla bean ice cream i haaave to see the little black vanilla bean specks or else it usually doesn’t taste good.
nope not just you .... i love it to
I prefer the black pepper in all deli salads, simply because I find that white pepper has a slightly herbal or flower-y flavor that leaves a rather unpleasant aftertaste for me. I do like freshly ground black pepper to be a bit more on the fine side in a deli salad, though.
@@Jambobist love cracked black pepper!
I love how honest your son is! Very admirable.
Kids are a direct reflection of their parents he is being raised right.
I grew up in New York a long time ago. I left when I was young. Making your deli series recipes helps me remember a New York that I forget about a little more of every year. This is important to me because it helps me remember my grandparents that stayed in New York when we left.
Same here. Its fun to hear the accents
An Insta pot does easy peeling hard boiled eggs too. Also a mashed potato masher makes quick work of mooching the eggs . Just a tip from an old lady! 😊
2nd on the instant pot for hard boiling eggs
I tend to make them in winter and then shock cool them by putting the whole pot out on the porch.
BIL is a chef, and he told me years ago to add the eggs to boiling water b/c it immediately separates the membrane from the shell making the removal a breeze. Works great for me!
Yes, this is how I do it and works like a charm every time.
Good to know! Thanks.
The already boiling water makes it a simple calculation for your target "Cooked" eggs too.
I steam my eggs instead of boiling and never have any problems peeling them.
I peel my eggs before boiling
Egg salad with provolone and bacon on toasted thick cut bread is a great meal from my youth.
Thanks for todays menu!!
OMG! So trying that asap. Lol
mmm, that sounds delicious!
Everything is better with bacon.
Wow
Yum, that would be good as a hot sandwich, too. Ever tried grilled cheese with egg salad? It's delicious!
I clicked immediately! Ive been eating an egg salad sandwich every day for lunch, for two years now! Im excited to see how this stacks up
I'm just curious, how is your cholesterol level? You hear that eggs are bad for you., But they are such a great source of protein and are inexpensive and I want to eat more of them but I'm not sure what it will do to my body. How are you doing? I would eat eggs everyday too if I thought it wouldn't kill me. lol
@@GrammerAngel was at the doctor a month ago, was in a healthy range right about 180mg/dl
@@jeremynolan5195 That's great to hear. I think I'll add a few more eggs to my week and see how it goes. thanks!!
Wow, the same thing every day, and for that long. I could never do that! I LOVE variety, and love a gazillion foods, but, hey, we've all gotta do what we love!
@@GrammerAngel I have too eggs for breakfast everyday for the last 6 decades and sometimes breakfast for dinner too
Worked at a deli for many years, although not NYC.
Skip manually chopping the eggs, get a box grater and use the big grater side on it. good texture, very uniform, far faster than manually chopping the eggs. If you're going to make 2 sandwiches chopping eggs sounds ok - if I'm gonna make 50 egg salad sandwiches before lunch today I don't have time to manually chop eggs. standard box grater, biggest grater size, grate an egg in about 3 seconds and get a super uniform and good texture out of it.
It is fast, for sure. I was a partner in a deli for several years. But I don't like the "shredded" look of the eggs when they're pushed through a box grater. The white ends up looking like mozzarella cheese after going through a grater. We had this flat screen, about 12 x 8, with even square holes in it made by (non sharp) wire. Each hole was about a ½ inch square. That looked fantastic. After pushing all the eggs through, we'd go in and hand smash about 25% of the eggs before dressing it. It turned our great.
I worked at a Hyatt where they pushed the eggs through the wide square mesh of a fryer basket! Lol. That worked great as well.
@@sushicourier I think it looks great through a grater (ha!) but pushing it through a flat screen could be ok too. It doesn't really break things up into small enough chunks for me personally. The grater is something almost everyone has and the product is perfect. You think it looks like mozzarella because people grate mozzarella and they're both whitish.
I would just recommend a box grater at home or at work.
We always used fryer baskets upside down or steamer screens and just palm them right through.
@Reyd_01 Yep. It makes the perfect little squares and you can do 10 dozen eggs in 2 minutes.
I absolutely love James' critiques. He knows his food. Lol
Smart, articulate kiddo, for sure.
I agree. Teenaged boys can eat a _LOT,_ so what they think is good is probably good advice. (I know, because I was one, about 50 years ago!)
That's not what I see. I see someone who is very practiced at being attuned to exactly what his A-type dad expects him to say. Maybe a more honest review of the food could be done by the wife/mom. I don't get the impression that she is so easily manipulated or intimidated.
@@joelnielsen4836 I respectfully disagree. I think the kid is free to say what he wants ... sometimes dad even "defends" himself against the kid's remarks.
He seems like a nice kid, I can't say anything bad.
@@josephgaviota My opinion was based on several vids that I've watched. I could be totally wrong though. Just some mental baggage that pops up from time to time. Thanks for the check.
I love egg salad. Have you ever put sliced green olives? James is funny. No matter what score he gives, he can't stop eating. :)
sliced green olives is better than pickles. A teasponn of the olive juice is also good.
Only _chomp chomp_ 8 and a _chomp_ half slurp. Yes LOL
Most underrated deli salad! I love egg salad ❤! Gosh it used to be the most economical salad when eggs were $1 dozen. But hands down the best deli salad.
When I make egg salad, I use a potato ricer set to the largest opening and put the eggs in. So much easier!
Good tip!
Great idea! I just popped in here to verify the recipe before making a batch. I was gonna use a potato masher, but I've got the ricer, so hey!
Recently, I picked up an egg salad sandwich and it was over the moon. I think I’ve made it at least 10 times in 2 months. The eggs were diced, small diced tomatoes, mayo. No smushing the eggs. I never had tomatoes but WOW!
I will try that. Sounds good.
Your son is a great food tester. He’s fair and concise. 😊
I love how your son is not afraid to give his genuine opinion! It appears you've done a great job raising your boy 🙂
And yes to more deli recipes and James cracks me up everytime hooving whatever he is eating 😂😂😂
Ah, YOUTH, how I miss it 😕
Tip for hard boiling eggs: I hard to learn how to hard boil FRESH eggs [like in day old eggs vs weeks old that you see in stores]. 1. Bring water to a boil FIRST 2. drop in a tablespoon of vinegar into the water [it will not make the eggs taste like vinegar], 3. Slow place eggs in boiling water with a slotted spoon so they dont crack, 4. wait for water to come back to a boil 5. turn heat down to low [or off if you prefer] 6. 12 minutes for smaller eggs, 14 minutes for extra large eggs. 7. Icebath to stop the cooking and chill. Works perfectly for me every time. Thank you for ANOTHER great recipe!
Great tips. If I can add one tip, punch a hole in the round end of the egg where the air space is - I have an egg slice that's got a pin in the bottom. If you have problems with cracking shell when boil, and having the white leak out, this stops the cracking, because it's the trapped, expanding air in the base that can't get through the shell that cracks it.
Yesssss!!! Dunking them into already boiling water makes them way easier to peel
I have also found this to be the best way to make hard-boiled. After the eggs have cooled in the ice water I gently crack their shells then put them back into the cold water. This allows water to seep in. Peeling the shells off is a breeze.
Easiest, and works every time: steamer basket. Put the lid on the pan and steam eggs over boiling water for 12 minutes. Do not let the water touch the eggs. This is the only way to hard-boil eggs that were inside the chicken this morning. Anything else, you end up trying to surgically remove the white from the shell, and failing.
OMG. I had to pause my viewing just to say: My mom (93) peeled hb eggs this way! We kids all thought she was insane. We brought our friends in to watch our typically quiet, neat, calm Mom go nuts over these inoculous, innocent eggs by bashing them all in a large bowl w a dinner plate on top. Mom's normally composed face looking gleeful while bashing eggs was a vision. Our whole neighborhood on L.I., NY heard it! Mom currently in hospice w dementia. When I see her I will remind her how she carried our sustenance...1960 ❤🇩🇰 greatful immigrant, Wantagh, NY.
Love the deli style series! Reminds me of home!
During the Covid lockdown. My mom asked if I could make her some egg salad. It was a friday during lent. She saw the ingredients and "ewww", your putting that in it. I put mayo, a lil bit a mustard, hald of a small yellow onion-minced, a couple ribs of celery-minced, a few sweet gerkin pickles-minced , add a few teaspoons of the juice. Serve on rustic white bread. She asked several more times to make it. Love egg salad. Love any egg dish. Love to make omelettes.
I love this series! When I worked in the deli in Maryland as a teenager the egg salad was pretty close to this. Instead of celery we used celery salt and dried celery leaves and omitted the regular salt.
I love your deli style salads! Easy recipes for go to sandwiches. I also discovered that if you boil the water first, then put the eggs in, they peel so much easier! How about a deli Rueben?
Dukes mayo is sold at Lidl in NY (Long Island). I have to admit it’s really good.
Honestly, it is better than Hellmanns. I grew up on Hellmanns and then when we moved south, I had to switch to Dukes. Dukes wins. It’s just got a little more flavor.
After using Hellman's my whole life I bought a jar of Dukes and now I'm a Duke's convert for life... it's thicker and creamier and so tasty!!
I loved Hellmann's until I tried Duke's. I'll never go back to Hellmann's again. Duke's is a creamier mayo and more flavorful because they use more eggs per jar of mayo and they use more spices and a touch more lemon juice in Duke's. It's superior to Hellmann's in every single way.
I think a good idea for a video in the deli theme would be flavored cream cheese, like strawberry, chive, etc., and how they make the homemade roast beef
Salmon spread (lox)?
Here's a hack for you, courtesy of my mom: take an 8 oz. tub of the spreadable cream cheese and mix an envelope of Hidden Valley Ranch dressing mix into it. Mix it very well, let it sit overnight in the fridge. It's almost indistinguishable from that Rondele and Alouette cheese spread you get for $6 - 8 in the deli.
Paula Deen has an outstanding recipe for deviled eggs. A couple of ingredients off the top of my head are goat cheese and marmalade. I took 2 dozen to a party once and they didn’t last 5 minutes. You can look up her recipe.
I love hearing the classic tunes.
Me too - it’s the perfect music for the channel
I love my own egg salad. Skipping the celery and adding a touch of curry powder. It gives it a lovely nutty flavor.
God bless ya, buddy. The credit you deserve for your authenticity is incredibly shorted. 30 years in the restaurant business from diners to fine dining on both coasts and in between has given me the experience to know real talent when I see it. And the real talent always comes down to confidence combined with humility...and brother, you've got it. Love your stuff. Love your style. Love your family too.
Anyway, the real reason for this comment is about the Hellmann's mayo.
I grew up on it just like you.
When I moved west, I couldn't BELIEVE that I couldn't get Hellmann's!
All they seemed to have was what I thought was a knock off brand with a similar label called Blue Ribbon. It took me a few months to figure out that IT'S THE SAME EXACT THING, but just a different label west of the rockies.
This was 25 years ago mind you, and we didn't just ask smartphones what was going on. We had to figure things out the old fashioned way.
But if you look at the fine print on your Hellmann's jar, you'll see the disclaimer "Known as Blue Label West of the Rockies".
It's printed on Blue Label here, only in reverse.
I'd love to see you bring that up in your next deli series video.
Best Foods in the west is same as Hellmans. Blue Ribbon, southern mayo?
I stand corrected! I got confused yet again, because under my alma mater Hellmann's is the flag that says "Blue Ribbon"!
See how long it stays with you?
My teenager calls this the Mandela Effect.
I also have to learn how to upload/download (whatever it is) photos of what I was talking about.
I'm a guy who still actually owns a VCR.
@@dirkclarke2372 - Yeah, it's Best Foods, says so on the label in my fridge.
Thanks for mentioning that white pepper is very potent. Its expensive where I live thus no need to be overly generous as a small quantity is sufficient.
The only thing bad about being in Europe the next two months is waiting all day on Thursday for your upload versus waking up to it back home.
What a cringe flex
@@spikefivefivefive not at all. I’m from here but on work loan in the states. I’m here to welcome babies of my daughters. Multiples come early so I did too for help.
James I love the honesty you give your Dad. Love his reaction. What you say really matters to him. Love your family dynamic❤
Put a little water in that bowl when you're shaking the eggs and it works even better
Honest critic, that's good!! Will likely make this today 👍
Hahaha! I live for my kid praising my food and busting my chops in the same setting. Keeps me humble. Rock on, my man!
I spent over 35 years as a professional Chef, to include casinos, country clubs and the usual tour of duty. After I hung up my toque, I spent another 6 years as a salesman (you know, US, Performance, so on). I have never worked or sold to a real deli, I’m a little south of you. In my professional experience, I can say that a majority of kitchens down here will use Admiration mayo, Hellmans second. It’s not a price thing, as a matter of fact, I even had my preference (I won’t state it here). It’s more a matter of habit and each of those two I mentioned have their own merits. As you know, professional kitchens are another world!
Reinhart/Performance's Everyday Essentials Heavy Duty mayo could easily blind taste test against Hellmans imo.
@@Reyd_01 you're probably correct. I worked for performance too, I do remember their labels were always good stuff.
Hi Jim, Tara, and James, your "Top Secret" tip for peeling the hard-boiled eggs 🥚 is awesome 👏 I can't wait to use it when I make your NY deli egg salad 😋 That's a great way to fold the parchment too, thanks
I'll never understand why people need "tricks" for peeling eggs... My mom taught me already as a young girl that it is important to put the boiled eggs right away in very cold water. No "trick" needed. Take the egg and smash it slightly on the board and push a bit while slightly rolling. Egg peels in almost one piece.
What YOU need is a trick to "destroy" your eggs for the salad. Not cutting each egg painfully with a knife...😂...and then mash all if it additionally with a fork.
I have a potato masher with 5/16" inch (7 or 8mm) square holes. Put the peeled eggs in the bowl. Put the potato masher gently to work. Takes only a few SECONDS💥
Scored that masher (made in Japan) many years ago in a thrift store. Was brand new, it's one of the most used tools in my kitchen.
Nice video!
Breakfast is served, how easy, convenient, and his dad is a chef 😂😂😂❤❤❤
I Love this series!! ❤ I would like to see the whitefish salad that is served on bagels. ❤
As a transplanted New Yorker now living in North Carolina since 1985, I can tell you I've made the switch to Duke's mayo.
Same here, I’m originally from Delaware, moved to the South, I love Duke’s mayo!!!
Can't beat Dukes.
I used Hellmans for 50+ years until they recently turned the color to dingy grey. Nasty looking ! Now I’m back to Dukes ❤
@@ajpetty5258 I knowest that too. I think it's the plastic jar that makes look that way, not sure, and can't take the chance. Duke's is better tasting anyway.
Oh my gosh, that looks so delicious! I’m making egg salad sandwiches for dinner tonight! Yum! Thank you!!
I made this last night … amazing!!
Thank you Jim, Tara and James (the taste tester)
At our place, we use a similar recipe but use a Dijon/Wasabi mustard. It's called The Sizzlin' Chicken Nipple on our menu. It is a favorite here in Jeffersontown, KY.
I really like that you include your family. 😀
A deli/german style potatoe salad would be GREAT
Potatoe 😅
Instant pot is the best way to boil eggs. The shell comes off so easy, literally comes off in one piece.
Mine are ALWAYS overcooked.
9 minutes on low pressure. Quick release and shock in ice water.
@@markfleser honestly, nothing has worked. We now have a steamer.
Mom was from the midwest. and she always put a little sweet relish in hers. Everyone that tries it loves it...not saying this is bad...just different. Kinda like when I tell people to try grilled cheese with honey...TRUST ME... it is amazing...
I’m from Boston and I always put a tablespoon of sweet pickle relish in my egg salad it adds a great flavor to the eggs.
Enjoy you and your family!! Thank you for sharing them and your delicious food!
Can't wait to see the shrimp salad episode
Oh my, I remember that one too. I didn't think anyone else did.
I make so many varieties of this type of egg salad that I no longer even try sticking to any set recipe. I use whatever strikes my fancy, providing I have the ingredients on hand.
I'll often use Vidalia onions instead of green onions, and add a variety of other ingredients from minced roasted red peppers, to jalapeno peppers, minced dill pickles & pickle juice (in lieu of the vinegar), dill weed, paprika, a splash of soy or Lee & Perrin's, yellow mustard, and sometimes even a bit of Tabasco sauce. It all depends on want I want at the the time I'm making it.
its just egg salad, as long as you have the basics you can try whatever else on top. I like to keep things pretty simple but love adding black olives.
We are LOVING this NY Deli series! ~ ~ Thanks guys!
You should try a potato masher next time you make egg salad. It's an absolute game changer imo
Love your channel, I've been accused of being a foodie because of you. I'll be giving this one a go this weekend.
How dare you be interested in food!
Once I discovered the method of putting the eggs through a potato ricer I've never done them any other way. Killer texture and killer consistency.
Thank you Chef and Crew for all your hard work. Love the Love in the family and all the great easy recipes. God Bless.
These deli recipes are incredible..thank you so very much!
Dukes is a southern thing like Sweet Iced Tea, Fried Okra, Cornbread Dressing, Polk Salad, Collard and Turnip Greens.
Duke’s just became available where I live (Colorado) in the past year or so. I do really like it. Makes a delicious tomato pie.
James is such a cool young man! Been watching your videos for years. My all-time favorite is your Pasta alla Norcina.
You can use the same method for peeling garlic cloves... Works a charm! 👍
I love that you say out the ingredients right away. Makes it so much easier to follow and learn.
You want easy to peel eggs - use the Instant Pot. 5m high pressure, 5m natural release, vent, 5m ice bath, peel as usual (by hand - roll under your hand and peel; the shell will often come off whole). Also, the container method works best with water in the container.
looks delicious. now that you and the taste tester mentioned it....Please make a shrimp salad video! we had a department store here (Famous & Barr) that served a shrimp salad on toasted cheese bread sandwich that was an all time favorite of mine. would love to see if your recipe comes close. as always, thanks for posting.
Thanks! I've been waiting for your egg salad!!!
Will try this recipe tomorrow. Tossing a couple of well browned and crumbled bacon strips into egg salad is 😘
How weird is this....I just hard boiled a dozen eggs to make some egg salad. I sat down at my computer and was going to search "egg salad" for recipes. Before I could even type it, this episode was on my youtube front page. LOL. Super freaky. Vinegar in egg salad? I've never heard of this tip.
Glad you found this then, as vinegar adds the perfect "bite" to a creamy salad of any kind, but especially with the savory richness of eggs!
@@julienicolay The vinegar trick is the bomb. I will always do this going fwd. Made a HUGE difference.
Algorithms? I got these all the time. Talking about bbq ribs, and the next time I log in, I get rib recipes. Hmmm
I add diced pickles instead of plain vinegar.
Same 😂
His way of peeling eggs is way better than mine where half the egg sticks to the shell and I scream Mother F**ker while smashing my fist down on it.
lol
@@SipandFeast meh, as a former deli worker , i would have had half those eggs peeled in the time it took him to break them up
The key is the 3 minute ice bath, lots of ice!
I love how honest and critical James is.
He's got the best job!
Thanks for all the recipes! I would have never ever thought of putting bacon on egg salad. I think my husband will love it!
I love egg salad, along with potato, macaroni, and other deli sandwiches. But, I use Duke's. I grew up with Hellmann's and Miracle Whip and then moved down south. After 30 years, anything but Duke's is pretty much blasphemy lol. I no longer live in the south, but I order Duke's and would rather do without than use anything else (and I DID try to go back to Hellmann's ~ just yuck!). I use the same ingredients you listed other than the lemon juice. I use olive brine instead of the lemon juice.
Recently introduced to Dukes by friends from NC, and now it is my favorite.
I don’t know, I feel like if you are adding bacon then you are covering up the egg salad. Let the egg be the star.
I agree. Save the bacon for a becspk... 😋👍
I absolutely loved this video sir. Your energy is real and natural
That looks amazing. Thanks for recipe
Awesome! Can’t wait to try it! Looking forward to the shrimp salad!
These Deli videos are a great idea! Thanks!!
Thanks for the recipe. I’ll be sure to make it this weekend.
What a confident and articulate young man James is. Bravo!
Can't wait to try this recipe, looks delicious! Thank you for sharing 😊
Loving the deli series!
Omg Jim love the trick wow! Thank you and I’m making the salads again Mac and potato amazing
Thanks for a new recipe video. I was up in Indiana visiting family last week (just got back to NM) and we made egg salad twice. Neither time did we add the veggies but it was so good to have it for sandwiches a couple of days. It made the perfect thing to pack in my carry-on bag to eat later on the plane or during the layover. Yummy. James is growing up ! Soon he will be taller than you.
I love to cook my eggs in the Instant Pot on steam. They peal effortlessly. Place eggs on the trivet, set to steam for 6 minutes, natural steam release for 6 minutes, then cold water bath. That used to make perfect hard eggs but lately it is giving me a green ring around the yoke. Ymmv.
Love the deli recipes. It's the little things that make them so good!
This looks amazing. We are going to make this!! Thank you.
As I NYer who has moved west, I appreciate these videos! Made this a few nights ago and it totally kicks ass!
This looks delicious, I think I can do this, TY for the detailed video!
I love this! More deli recipes please and thank you!😊
I really respect everything you cook
Love the tips you provide with your dishes!
I love Egg salad variations!! 👌 Thank you!
Hey. I just wanted to give you a shout out for all the recipes you've covered. The thing I like about them is that they are relatively easy to make and use ingredients that either we all have or are easy to get in our markets. No crazy African spice blend or such. So nice work all of you. And thanks from Cincinnati!
Thank you, your suggestions have made a difference, when I prepared my egg salad🥪
This looks really good my grandma taught me how to easily peel eggs back in the day before she passed because she knew I love making egg salad, and it was really simple, just put some salt in the water after the eggs are through boiling, let them sit for maybe an hour, and the eggs become so easy to peel after that.
Fantastic! Thank you for sharing NYC Deli secrets :)
It says a lot about you and your family that your son can be totally honest. Love it!!!
Thanks! That was fun. Thanks for the trick to peel the eggs!
Love, Love, love the recipe. Double thumbs up.
WOW! I have been doing this for years, so nice to see a professional doing it too! The eggs are always tender, not rubbery. . . Only thing I just shake the cooled eggs in the pan I used to cook them in. . . thank you also for your tips on the egg salad . . .I'm going to make it today . . have a great week !
Love this series!!!
Wow! Awesome idea for pealing eggs! I’ll definitely try that!😀😁
Loving all the NY deli recipes!
James cracks me up!
This kid eats better than many of us, lol!