Don’t know what sandwich or canopy spread to make? Get inspiration from our recipes for homemade deli salads.

Try with us delicious deli salads made mainly of potatoes and mayo.

You can use these deli salads to spread for your canopy or sandwich and prepare a perfect savory for your Christmas table.

Get inspired by the recipes below.

Delicious Egg Salad for Sandwiches

This egg salad tastes wonderful in a sandwich and will definitely be devoured! It’s really good on rye.

Ingredients:

• 8 eggs
• ½ cup mayonnaise
• ¼ cup chopped green onion
• 1 teaspoon prepared yellow mustard
• ¼ teaspoon paprika
• salt and pepper to taste

Method:

1. Place eggs in a saucepan and cover with cold water.
2. Bring water to a boil and immediately remove from heat.
3. Cover and let eggs stand in hot water for 10 to 12 minutes. 
4. Remove from hot water, cool, peel, and chop.
5. Place chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard.
6. Season with paprika, salt, and pepper. 
7. Stir and serve on your favorite bread or crackers.

You can also serve this homemade oatmeal salad on sandwiches as a tasty snack or appetizer.

Deli Style Smashed Egg Salad

This pale yellow, creamy deli-style egg salad is made with smashed hard-boiled eggs, two types of mustard, and a few simple seasonings — less than 10 ingredients total!

The sandwich is easy to make, and everybody will love its taste with white bread.

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon brown mustard
• ¾ teaspoon whole-grain mustard
• ¾ teaspoon salt
• ¼ teaspoon white pepper
• ¼ teaspoon paprika
• Salt and Pepper, to taste

Method:

1. Bring an inch of water to a rolling boil in a small saucepan. 
2. Gently lower an egg in the water, cover the pot, and adjust the burner to keep that rolling boil going. Cook the egg for 11 minutes.
3. Drain the water and fill the pot with cool tap water.
4. Crack the eggs gently on all sides, rolling them against a paper towel on the counter, then peel them under cool running water.
5. Mash the hard-boiled eggs with the cocktail muddler until the yolks are pretty broken up, but some large chunks of egg white are still left. 
6. Add the mayonnaise, both mustards, salt, pepper and paprika. Mash again until well combined. Stir in the chopped chives.

Cover and refrigerate for at least 4 hours before serving for the best taste. It is best after 12 hours.

Deli Salad – Potato Salad With Mayo

Why wait in line at the deli counter when you can whip up tasty deli salads in your own kitchen?

Deli salads are a must for lunches, potlucks, picnics, barbecues, or really any gathering. 

And they are perfect to spread your canopy with.

Ingredients:

• 3 small potatoes (13 oz.)
• 10 mini carrots or 2 medium (4-5oz)
• 2 pickles (preferably dill pickles)
• 1 teaspoon pickle juice
• 1/2 teaspoon salt
• 1 teaspoon granulated sugar
• little bit pepper
• 1 tablespoon yellow mustard
• 1/3 cup canned peas
• 4 oz. bologna or ham
• 1 cup mayo

Method:

1. Bring the potatoes to a boil in a large stockpot full of salted water.
2. Boil the potatoes until they are tender.
3. Cut the potatoes, carrots, ham/bologna, and pickles into tiny cubes.
4. Mix the cut vegetables and ham/bologna with peas, mayonnaise, salt, mustard, paprika, sugar, and pepper in a bowl.
5. Fold gently to combine the ingredients.
6. Add salt and pepper if needed.
7. Leave the salad in the refrigerator for at least two hours before eating.

A chilled homemade deli salad can be a significant part of a festive treat you prepare in a buffet.

The secret of good deli-style salad

There are many recipes for spread-like salads.

The secret of a good one is to use the ingredients in the right proportion. Too much mayo or too much mustard can destroy the taste.

Regarding soft salami, ham or junior salami goes best with a salad. When it comes to potatoes, cooking type A is the most suitable. You can replace the vinegar in the recipe with cucumber varnish.

Mixing mayonnaise with yogurt or sour cream can achieve a healthier dish. In addition to the classic salt and pepper, you can also use a pinch of sweet or hot pepper.

The ingredients can be cut into strips or cubes. However, it is true that noodles “hold” better on sandwiches. It is also essential to let the salad sit in the fridge for a few hours so that the ingredients penetrate each other well.