Please consult the OU's guidelines for checking fruits and vegetables.

Salami and Horseradish Egg Salad
Salami and Horseradish Egg Salad Eileen Goltz | Meat
40 minutes 20 minutes
20 minutes
2½ to 3 cups

  • 6 hard cooked eggs
  • 1 cup chopped celery
  • ¼ cup green onions, sliced thin
  • 1 cup salami, cut into small pieces
  • ½ cup mayonnaise
  • 1½ Tablespoons white horseradish
  • 1 Tablespoon caraway seeds
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoon chopped parsley (optional)
  • Paprika (optional)

  1. Place the cooked eggs in a large bowl and chop them into medium size pieces.
  2. Add the celery, green onions and salami. Mix gently just to combine.
  3. Add the mayonnaise, horseradish, caraway seeds and the salt and pepper. Mix to combine.
  4. To serve, place the egg salad in a serving bowl and sprinkle the top of the salad with the chopped parsley and paprika.

You can make this salad up to 6 hours in advance. It can also be used as a sandwich filling

Remember to make an Eruv Tavshilin!

Wednesday, October 4th, Erev Sukkot
& Wednesday, October 11th, Hoshanah Rabbah
Click here to sign up for an email reminder.

For more information on Eruv Tavshilin click here.