Double-Dipped Deliciousness: A Southern-Style Egg Salad Recipe

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This here recipe is for a down-home Southern egg salad that’s sure to please a crowd. It’s packed with flavor, thanks to a perfect blend of creamy mayo, tangy pickle relish, and a hint of sweetness. This ain’t your mama’s bland egg salad – we’re kickin’ things up a notch with a touch of mustard and a sprinkle of paprika for a real taste treat.

This recipe is also perfect for beginner cooks, as it’s simple to follow and requires no fancy ingredients. In fact, you probably already have most of what you need on hand. So, gather ’round the kitchen counter, and let’s get to whippin’ up this delicious Southern staple!

Southern Egg Salad Recipe  It Is a Keeper
Southern Egg Salad Recipe It Is a Keeper


6 large eggs

  • 3 tablespoons mayonnaise (plus extra for serving, if desired)
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, or to taste
  • 2 celery stalks, finely chopped
  • 1/4 red onion, finely chopped (optional)
  • Chopped fresh chives, for garnish (optional)

  • Directions:

    1. Hard-cook the eggs: Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over high heat. Once boiling, remove the pan from the heat, cover it, and let the eggs sit for 12 minutes.
    2. Chill the eggs: After 12 minutes, drain the hot water and immediately run cold water over the eggs until cool to the touch. You can also place them in a bowl filled with ice water to speed up the process. Once cool, peel the eggs.
    3. Chop the eggs: There are two schools of thought on egg salad – chopped or mashed. For a chunky Southern-style salad, roughly chop the eggs. If you prefer a smoother texture, you can mash them with a fork.
    4. Combine the ingredients: In a large bowl, combine the chopped eggs, mayonnaise, pickle relish, mustard, paprika, dill, black pepper, and salt. Gently fold in the celery and red onion (if using). Taste and adjust seasonings as needed.
    5. Serve it up: Serve the egg salad on your favorite bread, crackers, or even lettuce wraps. Garnish with chopped fresh chives, if desired.

    Nutrition Facts:

    (營養成分 yíng yǎng chéng fèn) (This information is for one serving of egg salad without bread or crackers.)

    Calories: 230

  • Fat: 16g
  • Saturated Fat: 4g
  • Cholesterol: 185mg
  • Sodium: 230mg
  • Carbohydrates: 3g
  • Fiber: 1g
  • Sugar: 1g
  • Protein: 12g

  • Conclusion:

    This Southern egg salad is a versatile dish that can be enjoyed for lunch, dinner, or even as a snack. It’s perfect for picnics, potlucks, or anytime you need a quick and easy meal. Plus, it’s a great way to use up hard-boiled eggs that you might have on hand. So next time you’re looking for a delicious and satisfying dish, give this Southern egg salad a try!


    1. Can I use a different type of mayonnaise?

    Absolutely! You can use light mayonnaise, olive oil mayonnaise, or even vegan mayonnaise in this recipe. Just be sure to choose a flavor that you enjoy.

    2. What other ingredients can I add to this egg salad?

    There are endless possibilities when it comes to customizing your egg salad. Some other popular additions include chopped grapes, chopped apples, chopped nuts, or even a sprinkle of crumbled bacon.

    3. How long will this egg salad keep in the refrigerator?

    Your egg salad will stay fresh in the refrigerator for up to 3 days. Be sure to store it in an airtight container.

    4. Can I freeze egg salad?

    Technically, you can freeze egg salad, but it’s not recommended. The mayonnaise can separate and become watery once thawed.

    5. What are some other ways to serve egg salad?