Few things capture the essence of classic deli dining like a perfectly crafted egg salad, and Kenny and Ziggy’s New York Delicatessen has mastered this timeless recipe. This beloved Houston institution serves up egg salad that embodies everything great about traditional Jewish deli fare: simple ingredients, perfect technique, and flavors that transport you straight to the heart of New York’s Lower East Side. Now you can recreate this deli classic at home with just three ingredients and one foolproof cooking method.
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Table of Contents
Why This Recipe Works
Kenny and Ziggy’s egg salad succeeds because it focuses on perfect execution rather than complicated ingredients. The key lies in the precise cooking method that produces tender, creamy yolks without any unsightly green rings. The minimal seasoning allows the rich egg flavor to shine through, while just enough mayonnaise binds everything together without overwhelming the natural taste. This approach reflects the traditional deli philosophy that quality ingredients prepared with care need little enhancement.
About Kenny and Ziggy’s New York Delicatessen
Kenny and Ziggy’s has been serving authentic New York-style deli food in Houston since 1999, bringing the flavors of the Lower East Side to Texas. Founded by Ziggy Gruber, whose family has deep roots in the delicatessen business, the restaurant maintains traditional preparation methods and recipes passed down through generations. Their egg salad represents the kind of simple, honest cooking that made Jewish delis famous throughout America.
Ingredients
- Large eggs – Choose fresh, high-quality eggs for best flavor and texture
- Mayonnaise – Provides creamy richness and binds the chopped eggs together
- Black pepper – Adds subtle heat and enhances the egg’s natural flavor
Step-by-Step Instructions
- Prepare the eggs: Place 6 large eggs in a medium pot and cover completely with cold water by about 1 inch.
- Bring to boil: Place pot on stove over high heat and bring water to a rolling boil.
- Start timing: Once the water reaches a full boil, immediately cover the pot with the lid and remove it from heat completely.
- Cook with residual heat: Let the eggs sit in the hot water with the lid on for exactly 10 minutes. The residual heat will cook them perfectly without overcooking.
- Prepare ice bath: While eggs cook, fill a large bowl with cold water and ice cubes.
- Cool immediately: After 10 minutes, carefully transfer eggs to the ice bath using a slotted spoon. Let cool completely, about 5 minutes.
- Peel the eggs: Gently crack shells and peel under cool running water. The shells should come off easily when eggs are properly cooked.
- Chop roughly: Use a sharp knife to rough chop the peeled eggs. Don’t make the pieces too small—you want some texture in the finished salad.
- Mix and season: In a mixing bowl, combine chopped eggs, mayonnaise, and black pepper. Mix gently until just combined, being careful not to overmix.
- Taste and adjust: Sample the egg salad and add more black pepper if desired. The flavor should be rich and creamy with subtle seasoning.
Storage & Serving Instructions
- Refrigerator Storage: Store covered in refrigerator for up to 3 days in airtight container
- Serving Temperature: Best served chilled or at room temperature for optimal flavor
- Food Safety: Always keep refrigerated when not serving due to mayonnaise content
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Kenny and Ziggy’s Egg Salad
Ingredients
- 6 large eggs
- 1/3 cup mayonnaise
- 1/4 teaspoon black pepper
Instructions
- Place eggs into a pot, and cover with water. Bring the eggs to a boil on the stove top, once the water is boiling, place a lid on the pot, and turn off the heat. Allow the eggs to sit for 10 minutes, they will cook themselves with the residual heat in the pot.
- Overcooking boiled eggs gives you green eggs and that never looks attractive. After ten minutes, remove the pot from the stove top, and allow the faucet to pour cool water over the eggs. Once the water is no longer hot, add a few ice cubes, and let the eggs cool.
- When the eggs have cooled, peel the eggs and then give them a rough chop and place into a bowl. Combine chopped eggs along with the mayonnaise and black pepper. Options: You can add your own variety of extra ingredients, maybe you would like some dill pickle or even some onion to the egg salad for a different flavor. I really enjoy egg salad on toasted sourdough bread.
Rating 5 stars because it’s EXACTLY like Kenny and Ziggy’s recipe! Now I need their Blackout Chocolate Cake recipe, please!!! 🙂
The simplicity of this recipe is what makes it great. I am glad there are so many ways to make this dish. I grew up with egg salad with mayo, relish, mustard. It was good but the first time I tasted this kind of egg salad when I was on the east coast, I couldn’t believe something so simple could be so good. I looked for a recipe to make sure I wasn’t missing a secret ingredient. It’s cooling in the fridge now and I can’t wait for lunch.
I doubt any of the negative reviews will see this but if you don’t like something, just keep scrolling. If you want to share your “amazing” recipe then get your own website.
Obviously, Kenny and Ziggy make their egg salad with 3 ingredients. Thanks Stephanie! To the rest of you, offering alternative recipes, start your own blog!
There is nothing wrong with a simple recipe. Egg salad can be ruined with too many add ins. The black pepper is the key ingredient here. People are free to add what they please.
There is nothing wrong with a simple recipe. Egg salad can be ruined with too many add ins. The black pepper is the key ingredient here. People are free to add what they please.
You don’t mention anything about the Potatoes?
Stephanie,
Although I still enjoy the basic egg salad recipe, I have the ultimate egg salad recipe for you! My mil used to make the most awesome deviled eggs. I adapted her recipe to make the best ever egg salad you should try. 6 eggs, roughly 1/3 cup Miracle whip lite (or to taste) and approximately 1/2 to 1 teaspoon dill weed (also to taste). Give it about an hour to over night to marry the flavors, the longer the better! It is way lower in fat than mayo and tasts awesome. You can add pepper if you wish… but I feel it doesn’t even need it.
I add a little sugar to my egg salad along with the mayo and pepper! I also do this with deviled eggs.
I love going back to basic recipes. Ty for reminding me how I always loved it before things got so grown up. Now I want to relive this recipe. P.s…..ignore the negativity and keep doing what you are doing ????
THIS IS NOT ANYTHING NEW, AS FAR AS EGG SALAD RECIPES, THIS IS HOW THE AVERAGE PERSON FIXES EGG SALAD.
MAYO, BLACK PEPPER AND EGGS.
WAS REALLY SURPRISED WHEN I READ THE INGREDENTS… EGGS, MAYO , PEPPER… WOW, REALLY
THEN I THOUGHT TO MYSELF, THAT’S REALLY, REALLY GOOD!!! ….
I am sorry you weren’t pleased with how that restaurant makes egg salad. I don’t try to interpret what restaurants make, I only attempt to duplicate their recipes. Thank you for stopping by my website. Let me know if there is something I could help you with.
Ugh! Why do have to be SO rude!!??? Grow up people! I am really enjoying your receipes!
oops recipes
I too was shocked at how basic it was . Where’s the celery and onions or at minimum green onions or chives ? Where’s the pickle juice or pickle relish ? I simply can’t entertain such a bland egg salad. Dry mustard too . Or a touch of yellow mustard or Dijon .
It’s not that we are not pleased, the recipe just isn’t special. I add green onion or celery, a bit of yellow mustard and a few drops of worstershire sauce. try that!
delicious!!
Hi Stephanie, I also heard if you add a 1/2 to 1tsp. of salt to the water it also makes peeling the egg easier. I have tried this and it does work. 🙂
Oh yea, I also forgot, I have a friend who loves to add olives and slices of avocado to her egg salad….
I love to add not only sweet relish, but also chives and smoked paprika to egg salad….
To peel boiled eggs easily, crack after cooling, but before adding ice cubes. Allow cracked, boiled eggs to sit in iced water for ten minutes and shells will come off without damaging the egg.
I used 8 eggs, 1/3cup mayo, 1/4 tsp coarse grd. blk pepper, and added 2 tbs of sweet relish. It was good before, but the sweet relish took it over the top.
Thank you for your comment. I love sweet relish in egg salad, it is a great addition. I didn’t notice it this dish when I tried it.
I don’t see where you peel the eggs.
Oh, my, I can’t believe I forgot this. I hope you didn’t start the recipe and you forgot to peel your eggs! I can’t imagine egg salad with egg shells to be very good. In fact I can’t think of any recipe where egg shells add much to a dish.
Thank you so much for dropping by!
you didnt forget it is there
Are you for real?
“…When the eggs have cooled, PEEL the eggs and then give them a rough chop and place into a bowl….” You must have missed that part of the instructions. As for a couple of responders, some people are just naturally ornery and aren’t happy until they’ve belittled someone who just naturally has a pleasing personality… someone who’s just the opposite of them. I love your posts, Stephanie, and look forward to them every day. Thank you for sharing.
Thank you for your kind words 😉 Some people really love to show the world they can be jerks. I always find it interesting because I don’t think 90% of them behave like this in person. It must be a release for them to have their moment or two of power.
Obviously this was published years ago, but it made me laugh. If you need to be told to peel the eggs you have a problem!