Southern-Style Egg Salad Recipe

"Southern egg salad, primarily used for sandwiches. Serve on fresh bread of your choice. My wife likes to make double-decker sandwiches (utilizing whole wheat bread for the center slice) with pimento cheese on the other half. Trim the edges and cut into 2 or 3 pieces. Great for tailgating."


  • Adjust
  • US
  • Metric
  • 6 large eggs
  • 1/3 cup mayonnaise
  • 2 tablespoons sweet India pickle relish
  • 2 teaspoons yellow mustard
  • 1 teaspoon white sugar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 dashes hot sauce (such as Tabasco®) (optional)
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
    2. Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce. Mix well.
    3. Chill in the refrigerator for at least 30 minutes.


    • Cook’s Note:
    • You can use 1 packet of sugar substitute instead of white sugar, and white pepper instead of black pepper.

    Nutrition Facts

    Per Serving: 102 calories;8.9 g fat;2.1 g carbohydrates;3.9 g protein;114 mg cholesterol;186 mg sodium.Full nutrition
    Source: Read Full Article