Southern-Style Egg Salad recipe

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Ingredients

6 large eggs
⅓ cup mayonnaise
2 tablespoons sweet India pickle relish
2 teaspoons yellow mustard
1 teaspoon white sugar
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon ground black pepper
3 dashes hot sauce (such as Tabasco®)

Nutrition Info

102.1 calories
carbohydrate: 2.1 g
cholesterol: 114.4 mg
fat: 8.9 g
fiber: 0.1 g
protein: 3.9 g
saturatedFat: 1.8 g
servingSize: -
sodium: 185.7 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

10 servings

Recipe Note

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.

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