Southern Egg Salad
This classic Southern Egg Salad is rich, creamy, and full of flavor — made with perfectly boiled eggs, tangy mayo, mustard, and a touch of relish. It’s the ultimate quick lunch or potluck favorite, perfect for sandwiches or crackers!
Equipment
- saucepan
- mixing bowl
- cutting board and knife
- spoon or spatula
- measuring spoons
Ingredients
- 6 large eggs
- 1/3 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp sweet pickle relish
- 1 tsp Dijon mustard (optional for extra tang)
- 1/4 tsp paprika
- 1/8 tsp salt
- 1/8 tsp black pepper
- optional chopped green onions or celery for crunch
- for serving sandwich bread, croissants, or crackers
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a gentle boil, then cover, remove from heat, and let sit for 10–12 minutes.
- Drain and cool eggs under cold running water or in an ice bath. Peel and chop finely.
- In a medium bowl, combine mayonnaise, yellow mustard, sweet relish, Dijon mustard (if using), paprika, salt, and pepper.
- Stir in chopped eggs and any optional add-ins like green onions or celery. Mix gently until evenly coated.
- Taste and adjust seasoning as desired. Serve chilled on bread, croissants, or crackers, garnished with extra paprika or herbs.
Notes
For best results, use eggs that are a few days old for easier peeling. Finely chop the eggs for a smoother texture, or leave them chunkier for a rustic feel. Add a sprinkle of paprika or cayenne for a little kick. Store leftovers in the fridge for up to 3 days — perfect for make-ahead lunches.