Canter's egg salad

Time 15 minutes
Yields Makes about 1 quart salad
Canter's egg salad
(Glenn Koenig / Los Angeles Times)
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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.


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.