Canter's egg salad
Time 15 minutes
Yields Makes about 1 quart salad
(Glenn Koenig / Los Angeles Times)
- Share via
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.
Read More Read Less
1
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.
Adapted from Canter’s Deli in Los Angeles.
