Recipe: Canter’s egg salad
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?
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
Protein 10 grams
Carbohydrates 1 gram
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.
Eat your way across L.A.
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