Rating: 5 stars
68 Ratings
  • 5 star values: 57
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
40 mins
total:
1 hr
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can use 1 packet of sugar substitute instead of white sugar, and white pepper instead of black pepper.

Nutrition Facts

102 calories; protein 3.9g; carbohydrates 2.1g; fat 8.9g; cholesterol 114.4mg; sodium 185.7mg. Full Nutrition
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