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This image shows a Southern-style egg salad in a round white ceramic bowl. The creamy, pale yellow salad is generously flecked with black pepper, giving it a rustic and inviting look.

Southern Egg Salad Recipe

Southern Egg Salad is creamy, tangy, and just a little sweet with a kick of heat. Perfect for sandwiches or crackers, this classic Southern version balances grated hard-boiled eggs with mayo, relish, mustard, and a dash of hot sauce for that unmistakable Southern charm.
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Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 40 minutes
Total Time 1 hour
Course Salad
Cuisine American
Servings 10 people
Calories 102 kcal

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.
    This image shows a close-up of several whole eggs resting in a saucepan, their smooth shells catching the light as they await boiling.
  • Bring to a gentle boil over medium heat, then let them boil slowly for 5 minutes.
    This image shows eggs submerged in rapidly boiling water, with bubbles rising around them, marking the beginning of the cooking process.
  • 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.
    This image shows eggs being chilled in a bowl filled with ice water. The ice cubes glisten as they cool the freshly boiled eggs to stop the cooking.
  • Once cooled, peel the eggs and grate them into a medium mixing bowl.
    This image shows a grater in action, turning hard-boiled eggs into delicate, fluffy shreds, perfect for a creamy egg salad base.
  • Add mayonnaise, sweet pickle relish, yellow mustard, sugar, lemon juice, a pinch of salt and pepper, and a few dashes of hot sauce.
    This image shows a mound of grated eggs surrounded by mayonnaise, mustard, and seasonings, all about to be folded together.
  • Stir everything together until smooth and well combined.
    This image shows a bowl of egg salad being stirred until perfectly smooth, the creamy texture blending beautifully as the ingredients come together.
  • Refrigerate the mixture for at least 30 minutes before serving.
    This image shows a ceramic bowl of egg salad placed inside a refrigerator shelf, allowing the flavors to deepen and the salad to chill 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.