Egg salad popular in the South, usually served on sandwiches. Serve with your choice of fresh bread. My wife enjoys making double-decker sandwiches with pimento cheese on one half and whole wheat bread for the center piece. Cut into two or three pieces after trimming the edges. wonderful for tailgating.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 10 servings |
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®) (Optional)
Instructions
- 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.
- You can use 1 packet of sugar substitute instead of white sugar and white pepper instead of black pepper.
Nutrition Facts
| Calories | 102 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 186 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I used Dukes mayo and it had the perfect tang.
No changes, love it as it is with lettuce in my sandwich
This is a little runny but overall taste is very good. Served on toasted bread with slice of American. Cheese.
I discovered this recipe a couple of years ago and since then I’ve started making it almost every week. It’s my go-to recipe to keep on hand for easy lunches! 🙂
Being a Texan, I must say I’ve never added sugar or lemon juice to egg salad. Chopped onion, dill relish, mustard (type depends on mood), and mayo for the basics. Also, I prefer a rough chop for the eggs. If you’re not a fan of raw onion, try grating a little into your salad just for the flavor. Dill and capers are always welcome additions, as is cayenne or Louisianna hot sauce.
This recipe was easy to make, and very similar to my grandmothers recipe, however, she chopped her eggs. I tried his recipe as was written, but it was way too sweet with the added sugar, which was then toned down with the addition of lemon juice. Also grating the egg made the salad mushy. When making this again, I will not add the additional sugar or the lemon juice to this recipe, as the sweet relish has enough sugar, and you can always add a little of the pickle relish juice, and the mustard has enough tang, I will not grate my eggs.
I have been making egg salad for years now saw this recipe thought I would give it a try. OMG! Best ever! Doubled recipe, added finely chopped rosemary(13 tsp), and 12 sm yellow onion….thanks SJ
My family loves this egg salad. With a crisp leaf of lettuce and tomato slices, we have a delicious sandwich. Take all the above-mentioned and throw on a slice of havarti with a couple pieces of bacon and my husband is in heaven.
Like a little more relish than recipe. Used TBL instead of TS and doubled it.
Tasty and oh, so easy. Needed to use up some eggs. Perfect solution for at least six of them!
This will be our go-to egg salad from now on. Will probably do 7 eggs or cut down a bit on mayo for firmer consistency. Had no tabasco, but sampled with Taco Bell Hot sauce (all I had). Thinking folks can just add the sauce on their sandwich, if they like. Cholula hot sauce is our favorite. Serving with lettuce on honey wheat bread. BTW, just got an egg cooker and it makes all kinds of eggs effortlessly, and peeling is actually fun. Love it!
liked it. would.make again.
Added paprika, cayenne pepper and extra hot sauce. Tastes pretty good now. I’ll assume it will be even better in tomorrows lunch.
This egg salad is delicious! I made it exactly as written, but had too much dressing! The next time I made 8 eggs and that was perfect! Very tasty!
It turned out fantastic!!!Will be making this again !!
The taste was different, but, that is why I tried the recipe. I definitely won’t grate it again. After mixing everything up, it was more like paste. I will try it again, but, chop the eggs next time.
This is a delicious recipe for egg salad. My husband asked me to make it two times this week. He loved it served on top of baby greens with a couple green olives to give it a little briny bite.
very good
Very good! I made it mostly per recipe but didn’t have Tabasco, had to use smoked chipotle Tabasco. Also, at the end added a few minutely diced yellow onion for some crunch . I served this on rye with smoked salmon and capers, open sandwich. Husband commented that is was like something you’d get at a 5 star hotel.
This is a delicious egg salad! It’s the best egg salad I have ever tasted and my whole family loves it! I added shredded cheese to it, but that was the only change I made to the recipe.
This recipe was a hit with the whole family. Perfect for a hot and humid day. Thank you!