Watch the full deli series: ru-vid.com/group/PL0QyikC1o6v2h_olrbRl-0IKULHotqe3h&si=l1wshd45RWia-V7w. You asked for more deli recipes! If you have another video idea, please let us know. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
I already commented on this someplace else, but did you know that Hellmann's isn't available West of the rockies? It's the exact same product, but it's called "Blue Ribbon". I thought it was a knockoff when I first moved west 25 years ago. Look up the history behind it, it's really funny. Anyway, thanks for your authenticity and dedication. As far as a new deli vid? I'd love to see your take on the classic B.L.T. I just made them for 6 people last night. Being raised in the Northeast, everyone out here flips their lids when I make them, but that's only because I've got a simple yet easy process that Californians can't seem to grasp. It's easy and simple, you just need to time things so that the bacon is still hot and crisp, the bread is still warm and toasty, but the romaine and tomatoes crisp and chilled. I make more of a kitchen mess with that than I do making Sunday sauce. Keep it up bro. Love your stuff. Dirk.
@@dirkclarke2372 Don't know what "funny" history you found, but a simple search shows that Hellman's is Best Foods, in the west. "Blue Ribbon Mayonnaise" doesn't doesn't have any search results.
@@Jambobist yeah i really don’t mind the specks at all either especially if i know i cooked and prepared it. just like with vanilla bean ice cream i haaave to see the little black vanilla bean specks or else it usually doesn’t taste good.
I prefer the black pepper in all deli salads, simply because I find that white pepper has a slightly herbal or flower-y flavor that leaves a rather unpleasant aftertaste for me. I do like freshly ground black pepper to be a bit more on the fine side in a deli salad, though.
I grew up in New York a long time ago. I left when I was young. Making your deli series recipes helps me remember a New York that I forget about a little more of every year. This is important to me because it helps me remember my grandparents that stayed in New York when we left.
BIL is a chef, and he told me years ago to add the eggs to boiling water b/c it immediately separates the membrane from the shell making the removal a breeze. Works great for me!
OMG. I had to pause my viewing just to say: My mom (93) peeled hb eggs this way! We kids all thought she was insane. We brought our friends in to watch our typically quiet, neat, calm Mom go nuts over these inoculous, innocent eggs by bashing them all in a large bowl w a dinner plate on top. Mom's normally composed face looking gleeful while bashing eggs was a vision. Our whole neighborhood on L.I., NY heard it! Mom currently in hospice w dementia. When I see her I will remind her how she carried our sustenance...1960 ❤🇩🇰 greatful immigrant, Wantagh, NY.
You make it sound like it was some sort of unique thing that only your mom did it is not special lol why would a whole neighborhood hear about someone break an egg that’s so weird stop lying
Me 2nd. Trying to lose weight so my wife and i subbed out pasta and potatoes in our lunch and subbed in the deli style cole slaw from this series. Only change we made is we use an avacado mayo. Same taste as hellmans but less calories.
An Insta pot does easy peeling hard boiled eggs too. Also a mashed potato masher makes quick work of mooching the eggs . Just a tip from an old lady! 😊
Yes, the instapot is the way to go for eggs! I have an egg rack for mine. 1 cup of cold water in the bottom, and I use the 5 5 5 method. 5 minutes on high pressure, then turn off the keep warm feature and let rest 5 minutes. Then release any remaining pressure and plunge the eggs in an ice bath for 5 minutes. Even freshly laid eggs practically peel themselves. Just crack, roll and the shell slips off effortlessly. I will never do it any other way now.
@@shawnmiller4781 Sounds like heaven! I'm in Pennsylvania and with the weather we've been having, I could fry eggs on the sidewalk. Can't wait for winter.
That's not what I see. I see someone who is very practiced at being attuned to exactly what his A-type dad expects him to say. Maybe a more honest review of the food could be done by the wife/mom. I don't get the impression that she is so easily manipulated or intimidated.
@@joelnielsen4836 I respectfully disagree. I think the kid is free to say what he wants ... sometimes dad even "defends" himself against the kid's remarks. He seems like a nice kid, I can't say anything bad.
@@josephgaviota My opinion was based on several vids that I've watched. I could be totally wrong though. Just some mental baggage that pops up from time to time. Thanks for the check.
Worked at a deli for many years, although not NYC. Skip manually chopping the eggs, get a box grater and use the big grater side on it. good texture, very uniform, far faster than manually chopping the eggs. If you're going to make 2 sandwiches chopping eggs sounds ok - if I'm gonna make 50 egg salad sandwiches before lunch today I don't have time to manually chop eggs. standard box grater, biggest grater size, grate an egg in about 3 seconds and get a super uniform and good texture out of it.
It is fast, for sure. I was a partner in a deli for several years. But I don't like the "shredded" look of the eggs when they're pushed through a box grater. The white ends up looking like mozzarella cheese after going through a grater. We had this flat screen, about 12 x 8, with even square holes in it made by (non sharp) wire. Each hole was about a ½ inch square. That looked fantastic. After pushing all the eggs through, we'd go in and hand smash about 25% of the eggs before dressing it. It turned our great. I worked at a Hyatt where they pushed the eggs through the wide square mesh of a fryer basket! Lol. That worked great as well.
@@sushicourier I think it looks great through a grater (ha!) but pushing it through a flat screen could be ok too. It doesn't really break things up into small enough chunks for me personally. The grater is something almost everyone has and the product is perfect. You think it looks like mozzarella because people grate mozzarella and they're both whitish. I would just recommend a box grater at home or at work.
I'm just curious, how is your cholesterol level? You hear that eggs are bad for you., But they are such a great source of protein and are inexpensive and I want to eat more of them but I'm not sure what it will do to my body. How are you doing? I would eat eggs everyday too if I thought it wouldn't kill me. lol
Wow, the same thing every day, and for that long. I could never do that! I LOVE variety, and love a gazillion foods, but, hey, we've all gotta do what we love!
I make so many varieties of this type of egg salad that I no longer even try sticking to any set recipe. I use whatever strikes my fancy, providing I have the ingredients on hand. I'll often use Vidalia onions instead of green onions, and add a variety of other ingredients from minced roasted red peppers, to jalapeno peppers, minced dill pickles & pickle juice (in lieu of the vinegar), dill weed, paprika, a splash of soy or Lee & Perrin's, yellow mustard, and sometimes even a bit of Tabasco sauce. It all depends on want I want at the the time I'm making it.
I just made this! I don’t really have a personal mayo preference, I usually just get whatever is on sale. This time around I had Duke’s so that’s what I used. At the end, I tasted a bit and ended up adding 1.5-2 tsp of sugar. I remember reading somewhere that Dukes doesn’t add any sugar to their mayo recipe, so it makes sense that I had to add a bit of sugar, and I’m guessing that if I use Hellman’s next time I won’t need to do that. This is really really good! I’ve only had egg salad a handful of times in my life and don’t really know what New York Deli style egg salad is supposed to taste like, but if it tastes like this then it must be really good!
I love this series! When I worked in the deli in Maryland as a teenager the egg salad was pretty close to this. Instead of celery we used celery salt and dried celery leaves and omitted the regular salt.
Celery Salt is a great idea, I can't stand eating a soft egg salad and biting into a crunchy chunk of Celery. I don5 really like Celery but don't mind Celery salt.
I moved from Suffolk County to the SF Bay Area 10 years ago, and I miss NY deli food. Your macaroni salad, potato salad, and cole slaw is amazing. I'll be trying the egg salad next and the tuna salad, too. Thank you from California.
Tip for hard boiling eggs: I hard to learn how to hard boil FRESH eggs [like in day old eggs vs weeks old that you see in stores]. 1. Bring water to a boil FIRST 2. drop in a tablespoon of vinegar into the water [it will not make the eggs taste like vinegar], 3. Slow place eggs in boiling water with a slotted spoon so they dont crack, 4. wait for water to come back to a boil 5. turn heat down to low [or off if you prefer] 6. 12 minutes for smaller eggs, 14 minutes for extra large eggs. 7. Icebath to stop the cooking and chill. Works perfectly for me every time. Thank you for ANOTHER great recipe!
Great tips. If I can add one tip, punch a hole in the round end of the egg where the air space is - I have an egg slice that's got a pin in the bottom. If you have problems with cracking shell when boil, and having the white leak out, this stops the cracking, because it's the trapped, expanding air in the base that can't get through the shell that cracks it.
I have also found this to be the best way to make hard-boiled. After the eggs have cooled in the ice water I gently crack their shells then put them back into the cold water. This allows water to seep in. Peeling the shells off is a breeze.
Easiest, and works every time: steamer basket. Put the lid on the pan and steam eggs over boiling water for 12 minutes. Do not let the water touch the eggs. This is the only way to hard-boil eggs that were inside the chicken this morning. Anything else, you end up trying to surgically remove the white from the shell, and failing.
Most underrated deli salad! I love egg salad ❤! Gosh it used to be the most economical salad when eggs were $1 dozen. But hands down the best deli salad.
OMG. just made this sandwich. I've loved egg salad sandwiches since childhood. But your recipe here was absolutely outstanding. Tank-you so much for sharing your talents. ☺
God bless ya, buddy. The credit you deserve for your authenticity is incredibly shorted. 30 years in the restaurant business from diners to fine dining on both coasts and in between has given me the experience to know real talent when I see it. And the real talent always comes down to confidence combined with humility...and brother, you've got it. Love your stuff. Love your style. Love your family too. Anyway, the real reason for this comment is about the Hellmann's mayo. I grew up on it just like you. When I moved west, I couldn't BELIEVE that I couldn't get Hellmann's! All they seemed to have was what I thought was a knock off brand with a similar label called Blue Ribbon. It took me a few months to figure out that IT'S THE SAME EXACT THING, but just a different label west of the rockies. This was 25 years ago mind you, and we didn't just ask smartphones what was going on. We had to figure things out the old fashioned way. But if you look at the fine print on your Hellmann's jar, you'll see the disclaimer "Known as Blue Label West of the Rockies". It's printed on Blue Label here, only in reverse. I'd love to see you bring that up in your next deli series video.
I stand corrected! I got confused yet again, because under my alma mater Hellmann's is the flag that says "Blue Ribbon"! See how long it stays with you? My teenager calls this the Mandela Effect.
I love your deli style salads! Easy recipes for go to sandwiches. I also discovered that if you boil the water first, then put the eggs in, they peel so much easier! How about a deli Rueben?
Recently, I picked up an egg salad sandwich and it was over the moon. I think I’ve made it at least 10 times in 2 months. The eggs were diced, small diced tomatoes, mayo. No smushing the eggs. I never had tomatoes but WOW!
I love your NY Deli series. I finally made my first recipe, your Egg Salad. A+. It turned out excellent and very similar, if not identical to the egg salad I remember from 30+ years in Manhattan. Keep up the great work. Living in Georgia is a sad deli experience.
During the Covid lockdown. My mom asked if I could make her some egg salad. It was a friday during lent. She saw the ingredients and "ewww", your putting that in it. I put mayo, a lil bit a mustard, hald of a small yellow onion-minced, a couple ribs of celery-minced, a few sweet gerkin pickles-minced , add a few teaspoons of the juice. Serve on rustic white bread. She asked several more times to make it. Love egg salad. Love any egg dish. Love to make omelettes.
I think a good idea for a video in the deli theme would be flavored cream cheese, like strawberry, chive, etc., and how they make the homemade roast beef
Here's a hack for you, courtesy of my mom: take an 8 oz. tub of the spreadable cream cheese and mix an envelope of Hidden Valley Ranch dressing mix into it. Mix it very well, let it sit overnight in the fridge. It's almost indistinguishable from that Rondele and Alouette cheese spread you get for $6 - 8 in the deli.
Paula Deen has an outstanding recipe for deviled eggs. A couple of ingredients off the top of my head are goat cheese and marmalade. I took 2 dozen to a party once and they didn’t last 5 minutes. You can look up her recipe.
Hi Jim, Tara, and James, your "Top Secret" tip for peeling the hard-boiled eggs 🥚 is awesome 👏 I can't wait to use it when I make your NY deli egg salad 😋 That's a great way to fold the parchment too, thanks
I'll never understand why people need "tricks" for peeling eggs... My mom taught me already as a young girl that it is important to put the boiled eggs right away in very cold water. No "trick" needed. Take the egg and smash it slightly on the board and push a bit while slightly rolling. Egg peels in almost one piece. What YOU need is a trick to "destroy" your eggs for the salad. Not cutting each egg painfully with a knife...😂...and then mash all if it additionally with a fork. I have a potato masher with 5/16" inch (7 or 8mm) square holes. Put the peeled eggs in the bowl. Put the potato masher gently to work. Takes only a few SECONDS💥 Scored that masher (made in Japan) many years ago in a thrift store. Was brand new, it's one of the most used tools in my kitchen. Nice video!
Thanks for mentioning that white pepper is very potent. Its expensive where I live thus no need to be overly generous as a small quantity is sufficient.
Love the egg salad recipe, plan to make it tomorrow as it’s after 10 pm here now or I would make it tonight. Also if you add a rounded teaspoon of baking soda to the water boiling the eggs the shells actually “slide” off the egg. Learned it on RU-vid and it works perfectly. You always should ice your eggs after boiling no matter what else you do as it keeps the yolks from going green on the outside of the yolk! Have fun cooking * I love your show and tonight was my first time watching. Love that you make NY style recipes! Thanks so much! Thumbs up and subscribed🌷🦋👋🇺🇸
Honestly, it is better than Hellmanns. I grew up on Hellmanns and then when we moved south, I had to switch to Dukes. Dukes wins. It’s just got a little more flavor.
I loved Hellmann's until I tried Duke's. I'll never go back to Hellmann's again. Duke's is a creamier mayo and more flavorful because they use more eggs per jar of mayo and they use more spices and a touch more lemon juice in Duke's. It's superior to Hellmann's in every single way.
I spent over 35 years as a professional Chef, to include casinos, country clubs and the usual tour of duty. After I hung up my toque, I spent another 6 years as a salesman (you know, US, Performance, so on). I have never worked or sold to a real deli, I’m a little south of you. In my professional experience, I can say that a majority of kitchens down here will use Admiration mayo, Hellmans second. It’s not a price thing, as a matter of fact, I even had my preference (I won’t state it here). It’s more a matter of habit and each of those two I mentioned have their own merits. As you know, professional kitchens are another world!
@@spikefivefivefive not at all. I’m from here but on work loan in the states. I’m here to welcome babies of my daughters. Multiples come early so I did too for help.
I use that method to peel the eggs too, but if you also put a cup of cold water in the container you shake, the peel comes off in the container because as the shaking cracks the shell, and the water lifts the shell off. Also I put the eggs in a glass bowl and chop with a pastry cutter. No gloves, no mess. Love the recipe! Simple flavors that doesn’t drown the egg but enhances the egg. Bacon is a great accompaniment to egg salad but I put less Mayo so it’s not too greasy. Then I rough chop the bacon. Better to bite into than a full strip. Thank looks yummy.
Excellent!! I cannot wait to try this recipe. Nothing beats authentic NY Deli Egg Salad. Plus, I'm a native Floridan but I LOVE Hellman's Mayo. Growing up my mom always bought Kraft Mayo so I never knew the diff. Hellman's is number one!
Mom was from the midwest. and she always put a little sweet relish in hers. Everyone that tries it loves it...not saying this is bad...just different. Kinda like when I tell people to try grilled cheese with honey...TRUST ME... it is amazing...
You can also gently roll the egg under your palm on the counter to crackle the shell without breaking the membrain, and then it peels off nearly in one piece. Also, an egg slicer to get the pieces small (slice it once then turn the egg to the side and slice again). ALSO, crumbled bacon IN the egg salad.
The best, simplest trick I've learned and use to make hard boiled eggs easy to peel is to add them to already boiling water. It's that simple. I mean you can literally crack them and pull off the shelf in two halves.. sometimes.
@@isay207 No. 10 minutes and into cold water. No grey yolk at all. Try it. Seriously it works. I love hard boiled eggs and egg salad put peeling them drives me nuts. Ever since I started doing this, peeling them is the fastest part.
I am a Southern girl. I grew up with Duke's mayo. Oh happy day when grocery stores here in the South started carrying Helman's! I have always thought Duke's was over rated, although I do have a couple of recipes where there can be no substitution - it must be Duke's. My cranberry ginger Cole slaw must have Duke's. Excellent with fish! Other than that, I am a Helman's girl through & through! Cheers to Helman's! It really does bring out the best!
I just bought some Dukes, never heard of it and i cant tell the difference between Hellman’s. Usually i make my own. Is there a controversy over Dukes?
We love watching Taste-Tester James quietly pull the food closer to himself …never rudely…but for years he’s, like, “Come here, I wasn’t done with that”. Having raised two sons, we laugh our butts off. As they say more south and west, “Boys’ legs are hollow!”
You want easy to peel eggs - use the Instant Pot. 5m high pressure, 5m natural release, vent, 5m ice bath, peel as usual (by hand - roll under your hand and peel; the shell will often come off whole). Also, the container method works best with water in the container.
Love your family especially how your boy tells you the truth about everything it shows what kind of parents you guys are. Remer the actions of your children is the reflection of there parents keep up the good work!❤
I always put the same ingredients in my egg salad (I’m an ex- New Yorker living in Japan. They make egg salad sandwiches here too but just not as good as NY delis) but I didn’t know about smushing the eggs by hand. That makes a huge difference in the texture. Thank you! My egg salad is much improved.
I love egg salad, along with potato, macaroni, and other deli sandwiches. But, I use Duke's. I grew up with Hellmann's and Miracle Whip and then moved down south. After 30 years, anything but Duke's is pretty much blasphemy lol. I no longer live in the south, but I order Duke's and would rather do without than use anything else (and I DID try to go back to Hellmann's ~ just yuck!). I use the same ingredients you listed other than the lemon juice. I use olive brine instead of the lemon juice.
This is great. So glad I found you on the internet. I miss the taste of New York Deli, so thanks for sharing. We are getting a lot of American ingredients now, so this is fantastic. Take Care Ya'll.
