There’s something delightfully grounding about a well-made Southern egg salad—creamy, tangy, and just enough bite to wake up your palate. Inspired by picnic tables in Montgomery and lunchtime counters in Mobile, this version hits the perfect balance between comfort food charm and elevated culinary technique.
It’s not just for sandwiches; this egg salad travels well across the table—serve it beside Old-Fashioned Chicken And Noodle or tangle it into a warm bowl of Hibachi Noodles for a fusion twist that surprises in all the right ways. The subtle paprika finish adds depth, echoing smoky notes from kitchens across South and Southeast Asia alike.
Technique-wise, we’re talking perfectly jammy yolks, a fine dice for textural harmony, and a Dijon-forward dressing that leans into French bistro territory without losing its Southern soul. It’s quick, crave-worthy, and completely adaptable to your next culinary detour.
What I Didn’t Expect About This Recipe!
- I used to see egg salad as a sandwich filler, but adding it to warm noodles? Total game changer—it’s now my favorite “lazy gourmet” meal.
- The tang from the mustard cuts through heavy mains beautifully, which makes it an unexpected palate cleanser in hearty Southern dinners.
- I’ve started prepping it in batches for easy, protein-rich snacks that support my weight loss goals—way better than protein bars.
- Swapping in smoked salt or curry powder now and then adds a travel-inspired edge that keeps things fresh without the fuss.
- It’s shockingly good with hibachi noodles—the richness plays well with that soy-garlic profile, like Southern charm meets Tokyo street food.
Southern Egg Salad Recipe
Equipment
- Medium saucepan
- Slotted spoon
- Mixing bowl
- Grater
- Measuring spoons
- Measuring cups
- Whisk or spoon
Ingredients
- ⅓ cup mayonnaise
- 3 dashes hot sauce
- ¼ tsp salt
- 6 large eggs
- 2 tsp yellow mustard
- 1 tsp lemon juice
- 2 tbsp sweet India pickle relish
- 1 tsp white sugar
- ¼ tsp ground black pepper
Instructions
- Place eggs in a medium saucepan and cover them with water.
- Bring to a gentle boil over medium heat, then let them boil slowly for 5 minutes.
- Remove the pan from the heat, cover it, and allow the eggs to sit in the hot water for another 5 minutes.
- Transfer the eggs immediately to a bowl filled with ice water and chill for 5 minutes.
- Once cooled, peel the eggs and grate them into a medium mixing bowl.
- Add mayonnaise, sweet pickle relish, yellow mustard, sugar, lemon juice, a pinch of salt and pepper, and a few dashes of hot sauce.
- Stir everything together until smooth and well combined.
- Refrigerate the mixture for at least 30 minutes before serving.
Notes
- Grating the eggs gives the salad an extra-creamy texture and helps the ingredients blend evenly.
- A touch of sugar balances out the tanginess and enhances the Southern flavor.
- For extra flavor, use Duke’s mayonnaise if available—it’s a Southern staple.
| Nutrition | Value |
| Calories | 102kcal |
| Carbohydrates | 2g |
| Fat | 9g |
| Protein | 4g |
| Cholesterol | 114g |
