Recipe by Sina Mizrahi

Classic Egg Salad

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Parve Parve
Easy Easy
12 Servings


- Egg

Getting positive feedback from readers who’ve tried and loved the recipes from these pages is immensely gratifying, especially when they are self-proclaimed “gourmet cooks” like Mrs. Fink. In her letter to Binah, Mrs. Fink wrote that although she loves cooking, she couldn’t figure out three classic dishes: mashed potatoes, tuna salad, and egg salad. After following directions from the “Super Spuds” (Issue #367), she was finally able to produce the coveted “fluffy, melt-in-your-mouth, just perfect mashed potatoes.” So now we can check off mashed potatoes, and move on to these tuna and egg salads. I hope they’ll pass the taste test and become part of your recipe repertoire!


Main ingredients

  • 1 dozen hard-boiled eggs, peeled and finely diced

  • 1/2 cup Gefen Mayonnaise (regular or low fat, not fat-free)

  • 1 tablespoons Haddar Dijon Mustard

  • 3 celery stalks, thinly sliced

  • 1/2 small red onion, peeled and finely cubed

  • 1/2 teaspoon Haddar Kosher Salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon chopped cilantro


For the Egg Salad


In a medium bowl, mix all the ingredients together with a fork until well incorporated.


Serve with bread, crackers, or a leafy salad.

Classic Egg Salad

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