Southern Style Egg salad has been a staple dish in American cuisine for centuries and continues to be a favorite among many. It is simple to prepare, versatile, and delicious, making it a perfect option for both weekdays and weekends.
Southern cuisine is known for its comfort foods and its use of bold flavors. This southern egg salad recipe is no exception. With its unique blend of ingredients and spices, it sets itself apart from the classic egg salad recipe.
In this blog post, we’ll explore the traditional Southern twist on this classic dish. From selecting the freshest ingredients to cooking the eggs just right, we’ll guide you through the process of creating a delicious and satisfying egg salad.
Whether you’re serving it for a quick lunch or for a family gathering, this southern egg salad recipe is sure to impress. So, let’s get started!
A Brief History of Southern Egg Salad
As with many foods, the history of where they started is sometimes unclear. There are many people who claim to have been the first to come up with a recipe or dish when in fact information did not travel as fast back then or was lost, so the history is unclear. Egg salad is somewhat this way as well.
According to the Tasting Table, an earlier version may have come from an Old English recipe called Salmagundi.
What we have come to know as Egg Salad in the United States first turned up in a newspaper article from 1899 in Hamilton, Ohio, that did not use mayonnaise but rather butter instead. From there the recipe was tweaked over the years until we have the recipe that we do today.
How It Became Popular in the South
As with most foods in the South, many of the popular dishes were made out of necessity. Finding meals that were high in protein but cheap to make was important in order to stretch a dollar.
Most families had chickens and therefore had eggs. Eggs were cheap and made a cheap meal that was high in protein.
Furthermore, Since they were eaten often in the South, they became a staple and favorite of families. Egg salad sandwiches were served throughout the summertime as a lunchtime favorite sandwich, at church gatherings, wedding showers, and baby showers.
Nothing is better as a kid on hot summer days than this perfect sandwich. The simple egg salad sandwich has become a staple in many southern homes because of this.
If you love egg salad, I know you will love this deviled egg recipe. Likewise, they both are similar in taste but Deviled eggs are bite size finger food.
Southern Egg Salad Ingredients
This easy recipe starts with just simple ingredients. The basics are eggs, mayo, mustard, salt, and pepper. Ingredients are mixed up as a bound salad and served on just plain white bread or as a spread on crackers. For a low-carb or Keto option, serve it on a bed of lettuce. Either way is a great way to enjoy this delicious recipe.
You want to use the freshest eggs you can get. If you can get fresh eggs from a friend or neighbor that has chickens, this will make the best egg salad recipe.
In case you do not have access to fresh farm eggs, do not fret, you will still get an excellent-tasting recipe from eggs bought at the grocery store. This recipe calls for 8 large eggs.
Mayonnaise is the binder that holds the salad together. Also, this ingredient gives this dish its creamy texture and tang.
We prefer to use Duke’s Mayonnaise but really any mayo will do. Duke’s Mayonnaise is what gives the egg salad its southern bold flavor.
Some people may prefer Miracle Whip or Hellman’s mayo so if you cannot find Duke’s Mayo, you can use what you prefer or what you can find locally. This recipe calls for 3 tablespoons of mayonnaise.
We use yellow mustard in this southern egg salad recipe. Yellow mustard gives the egg salad its classic yellow color but also offers a crisp, tart, and tangy flavor. It also gives some acidity to the dish.
Anytime you have a rich dish, having some acid helps mellow out the richness. This recipe calls for 2 tablespoons of yellow mustard.
Salt and Black Pepper
Salt and Black pepper to taste. We prefer to use sea salt in most of our cooking. The reason is that table salt or iodized salt can give a chemical taste and alter the flavor slightly.
- Celery- Celery will give the dish some crunch and a savory flavor. To incorporate celery, try adding 1 stalk of celery chopped.
- Chopped Dill Pickles or Dill Relish – Many Southerners will add dill pickles to the egg salad. This gives a sour and tangy flavor as well as some crunch. Try adding 1 dill pickle chopped or 1 teaspoon of dill relish.
- Sweet Pickle Relish– Some recipes call for sweet relish instead of dill pickles. This is an option that you may like. Use 1 teaspoon of sweet pickle relish.
- Old Bay Seasoning- If you want to kick up the flavor, add 1 teaspoon of old bay seasoning.
- Green onion– One spring of green onion adds a nice flavor as well as some color that makes this dish stand out.
- Paprika– Paprika has a slightly smoky flavor and pairs well with deviled eggs or egg salad. It is also used to add some color.
- Mayonnaise-If you do not have mayo or just rather use something else, you can substitute it with plain Greek yogurt.
- Mustard- You can substitute the Yellow mustard with Dijon mustard or Stone Ground Mustard. Use the same amount.
Egg Preparation-Boiling and Peeling the Eggs.
- The first thing you will need to do is make hard-boiled eggs.
- Place eggs in a large stock pot half full of water.
- The boil times will vary, but once the water starts to boil, I set my timer for 10 minutes. This process can also be done in an instant pot.
- Remove from the burner and pour water out. Fill the pot back up with cold water or ice water.
- Once the eggs have cooled, you want to peel them.
Making The Egg Salad
- Cut eggs in half. Remove the Yolk and add to a large bowl.
- Using a fork, break up the egg yolks.
- Add in Mayo and Mustard.
- Next, mix up well.
- Chop up the egg whites and add to the bowl.
- Add 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
- Mix all ingredients well until all are incorporated.
How to Serve Southern Egg Salad
There are many different ways to serve egg salad. The traditional way to serve this classic southern recipe is on white bread as a sandwich.
Obviously, egg salad is a soft and delicate texture salad, therefore having bread with some structure pairs well with it. One of my favorite types of bread to eat is egg salad on sourdough bread. As well as that, wheat bread is also a nice selection.
Egg salad can also be served with crackers and at this point, the egg salad would be like a dip. One other way that egg salad can be served is on a bed of lettuce or in a lettuce wrap. This would also make the southern egg salad recipe carb-friendly and/or Keto-friendly.
Sides to Serve with Egg Salad
- Spaghetti Pasta Salad
- Marinated Cucumbers, Onions, and Vinegar
- Fresh fruit
- Fruit Salad
- Potato Salad
- Cheese squares or sticks
- Potato Chips
- Home Fries
- French Fries
- Baked Beans
Southern Egg Salad is such a quick recipe to make. Also, It is a great go-to sandwich for kids during the summertime and it is a classic recipe.
This simple dish goes great on your favorite bread, but can also be served on crackers or in a more keto-friendly way such as on a lettuce wrap. It is full of healthy protein and tastes great.
How Many Eggs Do You Need For Egg Salad?
This recipe calls for 8 eggs. This recipe will make approximately 6 whole sandwiches.
How Can I Store Egg Salad and For How Long?
You can store egg salad in an airtight container for up to 4 days in the refrigerator.
How Long Should I Boil My Eggs For Egg Salad?
I bring my water up to a rolling boil and then set a timer for 10 minutes. This gives me a soft yellow center.
Can I Freeze Egg Salad?
You can freeze egg salad if you prefer. Just know that it will change its texture and may not be as good as fresh. Many commercial-made egg salads are shipped frozen.
Are you supposed to eat egg salad cold?
Egg salad is best if eaten cold but you can eat it right away while it is still warm if you prefer.
- 8 large eggs
- 3 tablespoons of Mayonnaise
- 2 tablespoons of Yellow Mustard
- 1/4 teaspoon of Salt
- 1/4 teaspoon of Black Pepper
- The first thing you will need to do is boil your eggs.
- Place eggs in a large stock pot half full of water. The boil times will vary, but once the water starts to boil, I set my timer for 10 minutes. This process can also be done in an instant pot.
- Remove from the burner and pour water out. Fill the pot back up with cold water or ice water. Once the eggs have cooled, you want to peel them and then chop the eggs up.
Making Egg Salad
- Cut eggs in half. Remove the yolk and add to a large bowl.
- Using a fork, break up the egg yolks
- Add in mayonnaise and yellow mustard.
- Mix all ingredients well until all are incorporated.
- Chop up egg whites and add to the bowl.
- Add salt and black pepper.
- Mix all ingredients until well incorporated.