Southern Egg Salad Recipes

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CLASSIC EGG SALAD RECIPE



Classic Egg Salad Recipe image

This old fashioned Egg Salad recipe is a classic recipe passed down from my grandmother. It's flavorful and creamy and makes the perfect sandwich. This is an easy basic egg salad recipe that every home cook should have.

Provided by Christina Hitchcock

Categories     Lunch

Time 10m

Number Of Ingredients 6

8 hard boiled eggs (see note)
1/2 cup mayonnaise
1 teaspoon mustard
1/4 cup sliced green onions
1 teaspoon House Seasoning Blend
1/4 teaspoon paprika

Steps:

  • Peel and diced hard boiled eggs into small pieces.
  • Place egg into medium sized bowl and add remaining ingredients.
  • Carefully stir ingredients together.

Nutrition Facts : Calories 346 kcal, Carbohydrate 1 g, Protein 12 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 384 mg, Sodium 316 mg, Sugar 1 g, ServingSize 1 serving

SOUTHERN-STYLE EGG SALAD



Southern-Style Egg Salad image

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.

Provided by Walter R.

Categories     Salad     Egg Salad Recipes

Time 1h

Yield 10

Number Of Ingredients 9

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®)

Steps:

  • 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.
  • 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.
  • Chill in the refrigerator for at least 30 minutes.

Nutrition Facts : Calories 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, Sodium 185.7 mg, Sugar 1.6 g

SOUTHERN EGG SALAD



Southern Egg Salad image

Make and share this Southern Egg Salad recipe from Food.com.

Provided by emilymariemcp

Categories     Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

6 hard-boiled eggs
2 tablespoons yellow mustard
3 tablespoons mayonnaise
1 tablespoon dill relish
1 tablespoon minced onion
salt
pepper

Steps:

  • Chop eggs into small pieces.
  • Mix together all ingredients (more or less of each may be used to suite your tatse).
  • Serve on toasted bread, crackers, or alone!

Nutrition Facts : Calories 170.1, Fat 12, SaturatedFat 3, Cholesterol 282.6, Sodium 297.7, Carbohydrate 5.4, Fiber 0.4, Sugar 1.7, Protein 9.9

THE BEST EGG SALAD



The Best Egg Salad image

While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 2 cups

Number Of Ingredients 8

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
  • Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

OLD-FASHIONED EGG SALAD



Old-Fashioned Egg Salad image

Here's a pared-down version of a classic egg salad recipe. You can also add a little cream cheese for an extra-creamy spread. -Linda Braun, American Egg Board, Park Ridge, Illinois

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 3 servings.

Number Of Ingredients 7

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled large eggs, chopped
1/2 cup finely chopped celery

Steps:

  • In a large bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate until serving.

Nutrition Facts : Calories 294 calories, Fat 25g fat (5g saturated fat), Cholesterol 431mg cholesterol, Sodium 438mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.

SOUTHERN EGG SALAD



Southern Egg Salad image

Old Bay Seasoning, a mix of more than 12 herbs and spices, is key to the distinctiveness of this Southern egg salad.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 8

2 large eggs
2 tablespoons light mayonnaise
1 small shallot, minced
2 teaspoons sweet pickle relish, or chopped pickle
1/8 teaspoon Old Bay Seasoning
Coarse salt and ground pepper
2 slices dark bread, such as multigrain or pumpernickel
Carrot sticks, for serving (optional)

Steps:

  • Place eggs in a small saucepan, and cover with water by 1 inch. Bring water to a boil; immediately remove from heat, and cover. Let stand 12 minutes. Drain and rinse under cold running water.
  • Meanwhile, in a medium bowl, combine mayonnaise, shallot, relish, and Old Bay Seasoning. Peel eggs; coarsely chop, and fold into mayonnaise mixture. Season with salt and pepper.
  • Top 1 slice of bread with egg salad and remaining slice of bread. Wrap in waxed paper or plastic and refrigerate, up to overnight. Serve with carrot sticks, if desired.

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