Classic Egg Salad is not a fancy recipe, nor is it new, but it's always nice to have some in the fridge to snack on with crackers or make a quick sandwich.
This recipe is from my Grandmother- she'd make a big batch and when anyone got hungry before dinner, they could just help themselves to this yummy treat!
There are many variations of Egg Salad! Feel free to add your spin to this classic Southern recipe!
Egg salad is a classic Southern thing, like tuna salad, chicken salad and English Pea salad. In fact, it's not really a salad, but more of an egg spread. But no matter what you call it, it's one of those foods all Southerners grew up eating.
This recipe is creamy and tangy, and ready in less than 30-minutes! In fact, you probably already have the ingredients in your fridge!
You'll love this recipe!
- Easy - doesn't matter what kind of eggs you have: large, extra-large, or jumbo
- Versatile - have it as a sandwich, with crackers, celery or by itself
- Tangy dressing - kinda like my homemade Southern Potato Salad recipe, but if you don't like the tang, just use less vinegar and mustard
Egg salad is a staple menu item in Southern homes. You'll usually find a big bowl in the fridge, particularly during the hot summer, when it's too hot too cook--perfect dish to whip up when it's 100ºF in the shade.
Here's what you'll need:
Eggs (not too fresh, so they'll peel easily), mayonnaise, mustard, vinegar, celery salt, a little minced onion (optional). If you don't have time to hard boil and cool the eggs, you can use hard boiled eggs from the grocery store.
Some people like sweet relish in their egg salad and some like dill. It's really up to you.
If you prefer a creamier version, feel free to add more mayonnaise.
Here's how to make it:
Hard boil the eggs. While the eggs are boiling, chop and mince the onion (or dice hard boiled eggs from the grocery store)
Once the eggs are peeled and cooled, dice egg and place in large mixing bowl; set aside
In a separate mixing bowl, combine the mustard, vinegar, mayonnaise, celery salt, minced onion; stir well
Drizzle a little dressing over the diced eggs and combine using a spatula; if you want more dressing, add more; taste for salt and pepper
How to boil eggs:
The trickiest part of egg salad is boiling the eggs so they don't have a nasty green ring around them. There are a couple of ways to cook the perfect boiled egg.
One of the most important things in making perfect boiled eggs is to use eggs that aren't super fresh-they peel better.
The second critical step is to remove the eggs from the hot water and immediately place them in a cold ice bath. The cold water stops the eggs from cooking and prevents the nasty green ring.
There are many variations of this quick and easy recipe. Some recipes called for chopped celery, some use Miracle Whip instead of mayonnaise, and so on.
This recipe uses celery salt, a tad of mined onion, however, if you don't have either, simply use celery and a smidgen of onion powder.
If you like a little heat in your egg salad, add a little smoky paprika or cayenne!
When properly stored, this will last up to 5 days in the fridge; freezing is not recommended
Egg salad on an avocado is a nice change of pace! You might also consider serving it with celery sticks and carrots. Or, serve it over a fresh tomato. However you serve it, it's a good source of protein and will keep you from starving!
Most of us who grew up eating egg salad sandwiches are familiar with just putting it between two pieces of white bread:)
Healthier options are out there, now...whole grain, carb-free and gluten-free breads or tortillas.
Classic egg salad pairs well with a fresh sliced tomato, saltines or plain ole' white bread! Like I said, it's not a fancy recipe, but it will keep you from starving when it's too hot to cook:) Enjoy!
If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!
Classic Egg Salad
- 1 dozen hard boiled eggs (see notes on how to cook eggs)
- ½ cup mayonnaise
- 2 teaspoons white vinegar
- 1 teaspoon celery salt
- 3 tablespoons yellow mustard
- 2 teaspoons onion (optional), minced
- 1 tablespoon relish , optional; dill or sweet
- 1 stalk celery , optional, finely chopped
- salt and pepper to taste
- While eggs are cooking, combine dressing ingredients in a large bowl
- Cool eggs; once eggs are cool, dice and place in large bowl
- Drizzle dressing over eggs and use spatula to combine