Southern 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 pimento cheese, 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.
Most of us had this served on plain old white bread as a simple egg salad sandwich, but you can serve this as a quick lunch on a bed of lettuce as well!
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
- Keto-friendly - high protein, low carb- this Southern egg salad recipe is a lifesaver when it comes to having a keto-friendly snack
- 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 to cook--perfect dish to whip up when it's 100ºF in the shade.
Here's what you'll need
Simple ingredients are what make this classic egg salad recipe so easy and delicious! This is a great way to use leftover deviled eggs, too!
Eggs (not too fresh, really fresh eggs are harder to peel), mayonnaise, yellow mustard, distilled white vinegar, celery salt, (you can use celery seed or finely chopped celery as well), a little minced red 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 pickle relish in their egg salad and some like dill relish. It's really up to you. If you chop up sweet pickles or dill pickles for your salad, be sure to drain them first in a paper towel.
If you prefer a creamier version, feel free to add more mayonnaise. If you don't have vinegar, substitute with a teaspoon lemon juice
How to make Southern Egg Salad
I use large eggs for this old fashioned egg salad, but any size will work.
Boil the eggs. While the eggs are boiling, chop and mince the onion (or dice hard boiled eggs from the grocery store)
How to boil eggs:
The trickiest part of making a delicious 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 if they're older eggs.
The second critical step is to remove the eggs from the hot water and immediately place them in a cold ice water. The cold water stops the eggs from cooking and prevents the nasty green ring.
Peel eggs - one of the best ways to peel a boiled egg is to lightly crack the egg shell then, under a slow stream of running tap water, gently pull away the eggshell.
Once the eggs are peeled and cooled to about room temperature, dice and place in a medium mixing bowl; set aside
In a separate mixing bowl, combine the mustard, vinegar, mayonnaise, celery salt, minced onion; stir well
Note: if you add dill or sweet relish, drain the excess moisture in a paper towel and add it now.
Drizzle a little dressing over the diced eggs and combine using a spatula; if you want more dressing, add more; taste for salt and black pepper; garnish with a little paprika
There are many variations of this quick and easy classic recipe. Some recipes called for chopped celery, some use Miracle Whip instead of mayonnaise, while others swear by Hellman's™ or Duke's mayonnaise.
- It's really up to you. If you want Deviled egg salad ( spicy egg salad), add a dash of cayenne pepper or Louisiana hot sauce.
- Dijon mustard has a little bit of heat to it, so if you want you could add a teaspoon or so!
- A third option for making this spicy is to add a sprinkle of Old Bay Seasoning or add in some chopped green onions.
- This recipe uses celery salt, a tad of minced onion, however, if you don't have either, simply use celery and a smidgen of onion powder.
- Finally, you can make this smooth and creamy (dice eggs into small pieces) or a more chunky egg salad. Your call!
Pair this Southern egg salad recipe with deviled ham salad, as well as 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:) and it makes a perfect sandwich! Enjoy!
Store in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended (the eggs change texture when frozen.)
Egg salad on an avocado is a nice change of pace! You might also consider serving it with celery sticks and carrot sticks. 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. Just slap some on your favorite bread and enjoy!
Classic Southern egg salad pairs well with deviled ham salad, as well as 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:) and it makes a perfect sandwich! Enjoy!
If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!
Southern 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
- Boil the eggs1 dozen hard boiled eggs
- While eggs are cooking, combine dressing ingredients in a large bowl½ cup mayonnaise, 2 teaspoons white vinegar, 1 teaspoon celery salt, 3 tablespoons yellow mustard, 2 teaspoons onion, 1 tablespoon relish, 1 stalk celery
- Cool eggs; once eggs are cool, dice and place in large bowl
- Drizzle dressing over eggs and use spatula to combine
- Season to taste with salt and peppersalt and pepper to taste
Linda Dibner says
Tanya Haggerty says
Thank you, Thank you! Egg Salad recipes are inviting to try .... another addition for variety is adding a little, (about 1/4 teaspoon*) horseradish to the mix. Good eats!
*based on 6 eggs.
Oh that's a great idea! Thank you for suggestingit for egg salad!