Southern Egg Salad
Egg salad is a classic Southern dish, 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.
In the South, you’ll usually find this, with the best chicken salad croissant recipe at just about every luncheon, wedding shower or baby shower!
You’ll love this recipe!
- Easy recipe- doesn’t matter what size off eggs you use: large, extra-large, or jumbo; the hard-boiled eggs will be chopped up anyway
- 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 flavor – 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
A simple list of 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).
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 make perfect hard boiled eggs
The trickiest part of this delicious recipe 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 hard boiled 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 bath. 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 large 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 a more creamy texture, add more dressing, add more; taste for salt and black pepper; garnish with a little paprika
When serving, I usually add a dash of paprika (this is a common southern twist on deviled eggs, but you can apply it to this easy egg salad recipe as well).
Variations
There are a million different ways to make this classic recipe. Some Southern-style egg salad recipes call for chopped celery, some use Miracle Whip instead of mayonnaise, while others swear by Hellman’s or Duke’s mayonnaise. It’s really your personal preference!
- If you want a 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 sprinkle Old Bay Seasoning or add in some chopped green onions.
- This recipe uses celery salt and 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 by dicing the eggs into very small. pieces and using a hand mixer to combine.
Storage
Store in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended (the eggs change texture when frozen.)
Serving suggestions
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:)
If you’re hosting a bridal shower, baby shower or wedding shower, this is always a nice addition to the buffet; serve with homemade chicken salad, pimento cheese, creamy cucumber salad and you’ve got a beautiful selection of light salad dishes for everyone!
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!
Related recipes
If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!
Southern Egg Salad
Ingredients
- 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
Instructions
- 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
Soooo delicious
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!