Canter's egg salad

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

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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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