Celery salad with mayonnaise is the kind of recipe I make when I want something quick, fresh, and easy to put on the table without too much fuss. I usually decide to prepare it when I have a larger celery in the fridge and I don't feel like cooking much, but I still want something that works well as a cold snack or a side dish. Homemade mayonnaise gives it the classic taste, and the celery remains crunchy and flavorful if you move quickly while mixing. It's not a sophisticated salad, but it's reliable and practical.
Quick Info
Total time: about 25-30 minutes
Preparation time: about 20-25 minutes
Cooking time: not necessary for celery; just boiling the egg for mayonnaise (about 8-10 minutes)
Servings: 4
Difficulty: easy
Recipe type: raw salad, cold snack
Ingredients
1 medium celery (about 400-500 g peeled)
Salt, to taste
Lemon juice, to taste (about one whole lemon, but you can adjust)
For mayonnaise:
1 hard-boiled egg yolk
1 raw egg yolk
Oil (I use sunflower oil, adding it gradually until the mayonnaise binds)
1 tablespoon of classic mustard
Lemon juice, to taste (usually about a teaspoon)
Preparation method
1. Boil the egg for the mayonnaise (8-10 minutes, so it is hard). In the meantime, peel the celery and set it aside.
2. After the egg is boiled and has cooled a bit, separate the boiled yolk and place it in a bowl. Add the raw yolk on top of the boiled one.
3. Start mixing or vigorously stirring with a wooden spoon. Gradually add the oil, patiently, while continuously mixing. It’s important not to rush, so the mayonnaise doesn’t curdle. When you see it starting to thicken, add a little lemon juice.
4. Towards the end, incorporate the mustard and mix a little more. Taste and see if it needs more lemon or salt.
5. Grate the celery (I use the large side, so it comes out in thicker strips and doesn’t soften too quickly). Immediately after grating the celery, mix it well with the mayonnaise to prevent oxidation and keep it white.
6. Taste the salad and add salt and lemon juice to your preference. Mix again, simply.
7. Let it chill for 10-15 minutes before serving, if you have time. It’s not mandatory, but it helps with the flavor.
Why I make this recipe often
It’s a quick recipe with simple ingredients that I usually have on hand. Leftover celery doesn’t really have another clear destination, so I use it this way. Plus, this salad holds up well in the fridge for 1-2 days and works as a side dish too.
Tips and variations
Tips
Celery oxidizes quickly after cutting, so it’s good to mix it immediately with the mayonnaise.
If you’re unsure about the consistency of the mayonnaise, use a glass or ceramic bowl, not metal.
If you don’t want to use raw egg, you can make the mayonnaise only with boiled yolk, but it will be denser.
Substitutions
Mustard can be replaced with a sweeter or spicier one, depending on what you have on hand.
If you don’t want to use raw egg, you can use only boiled yolk, but the texture will be slightly different, and you’ll need a bit more oil.
Sunflower oil is classic, but if you don’t have it, another neutral oil can be used. Avoid those with a very strong flavor.
Variations
You can also add a little grated apple if you want it to be sweeter. I make it only with celery when I want the classic version.
If you want it to be lighter, you can add a little sour cream to the mayonnaise, but that’s not the standard recipe.
Serving ideas
It can be served as a side dish with meat or as a cold appetizer.
It goes well on toasted bread if you want a quick snack.
It can also be used in a cold sandwich.
Frequently asked questions
Can I use pre-grated celery from the store?
You can use it, but it’s usually drier or treated with antioxidants, so it tastes better fresh.
If my mayonnaise curdles, how do I fix it?
Try putting a teaspoon of cold water in another bowl, then gradually add the curdled mayonnaise while continuously mixing. It usually binds back together.
How much mayonnaise should I use for a medium celery?
The amount of mayonnaise depends on how creamy you want the salad. From the quantities above, there is enough to cover a medium celery. If you want it lighter, use less.
Can it be made without mustard?
Yes, but mustard helps with flavor and binding the mayonnaise. Without it, it will be a bit bland.
Nutritional values
The values are estimated for one serving, including the mayonnaise.
Calories: approximately 250-300 kcal
Protein: 3-4 g
Fat: 25-27 g (mostly from oil and yolk)
Carbohydrates: 5-7 g
The salad contains few carbohydrates, but the mayonnaise adds quite a bit of fat.
Storage and reheating
Celery salad with mayonnaise lasts 1-2 days in the fridge in a sealed container. I don’t recommend keeping it longer, as the celery loses its texture and the mayonnaise separates. It is not reheated; it is served only cold.
Quick Info
Total time: about 25-30 minutes
Preparation time: about 20-25 minutes
Cooking time: not necessary for celery; just boiling the egg for mayonnaise (about 8-10 minutes)
Servings: 4
Difficulty: easy
Recipe type: raw salad, cold snack
Ingredients
1 medium celery (about 400-500 g peeled)
Salt, to taste
Lemon juice, to taste (about one whole lemon, but you can adjust)
For mayonnaise:
1 hard-boiled egg yolk
1 raw egg yolk
Oil (I use sunflower oil, adding it gradually until the mayonnaise binds)
1 tablespoon of classic mustard
Lemon juice, to taste (usually about a teaspoon)
Preparation method
1. Boil the egg for the mayonnaise (8-10 minutes, so it is hard). In the meantime, peel the celery and set it aside.
2. After the egg is boiled and has cooled a bit, separate the boiled yolk and place it in a bowl. Add the raw yolk on top of the boiled one.
3. Start mixing or vigorously stirring with a wooden spoon. Gradually add the oil, patiently, while continuously mixing. It’s important not to rush, so the mayonnaise doesn’t curdle. When you see it starting to thicken, add a little lemon juice.
4. Towards the end, incorporate the mustard and mix a little more. Taste and see if it needs more lemon or salt.
5. Grate the celery (I use the large side, so it comes out in thicker strips and doesn’t soften too quickly). Immediately after grating the celery, mix it well with the mayonnaise to prevent oxidation and keep it white.
6. Taste the salad and add salt and lemon juice to your preference. Mix again, simply.
7. Let it chill for 10-15 minutes before serving, if you have time. It’s not mandatory, but it helps with the flavor.
Why I make this recipe often
It’s a quick recipe with simple ingredients that I usually have on hand. Leftover celery doesn’t really have another clear destination, so I use it this way. Plus, this salad holds up well in the fridge for 1-2 days and works as a side dish too.
Tips and variations
Tips
Celery oxidizes quickly after cutting, so it’s good to mix it immediately with the mayonnaise.
If you’re unsure about the consistency of the mayonnaise, use a glass or ceramic bowl, not metal.
If you don’t want to use raw egg, you can make the mayonnaise only with boiled yolk, but it will be denser.
Substitutions
Mustard can be replaced with a sweeter or spicier one, depending on what you have on hand.
If you don’t want to use raw egg, you can use only boiled yolk, but the texture will be slightly different, and you’ll need a bit more oil.
Sunflower oil is classic, but if you don’t have it, another neutral oil can be used. Avoid those with a very strong flavor.
Variations
You can also add a little grated apple if you want it to be sweeter. I make it only with celery when I want the classic version.
If you want it to be lighter, you can add a little sour cream to the mayonnaise, but that’s not the standard recipe.
Serving ideas
It can be served as a side dish with meat or as a cold appetizer.
It goes well on toasted bread if you want a quick snack.
It can also be used in a cold sandwich.
Frequently asked questions
Can I use pre-grated celery from the store?
You can use it, but it’s usually drier or treated with antioxidants, so it tastes better fresh.
If my mayonnaise curdles, how do I fix it?
Try putting a teaspoon of cold water in another bowl, then gradually add the curdled mayonnaise while continuously mixing. It usually binds back together.
How much mayonnaise should I use for a medium celery?
The amount of mayonnaise depends on how creamy you want the salad. From the quantities above, there is enough to cover a medium celery. If you want it lighter, use less.
Can it be made without mustard?
Yes, but mustard helps with flavor and binding the mayonnaise. Without it, it will be a bit bland.
Nutritional values
The values are estimated for one serving, including the mayonnaise.
Calories: approximately 250-300 kcal
Protein: 3-4 g
Fat: 25-27 g (mostly from oil and yolk)
Carbohydrates: 5-7 g
The salad contains few carbohydrates, but the mayonnaise adds quite a bit of fat.
Storage and reheating
Celery salad with mayonnaise lasts 1-2 days in the fridge in a sealed container. I don’t recommend keeping it longer, as the celery loses its texture and the mayonnaise separates. It is not reheated; it is served only cold.