If you love a good egg salad but find the traditional version lacking in flavor, you're in luck. Southern Egg Salad is here to save the day. With just 6 ingredients, this Southern version of the classic egg salad is easy to make, relatively economical, and full of protein.
This post is sponsored by NewAir and Selefina. All opinions are my own.
There are so many reasons to love this egg salad recipe. Here are a few but you really just need to try it for yourself.
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You don't need many ingredients to make egg salad.
Feel free to make this egg salad recipe your own. Some optional add-in ideas include:
This Southern egg salad recipe has both a creamy and tangy flavor, with a hint of sweetness from the mayonnaise and a bit of spiciness from the mustard. The optional chopped onions and celery provide a crunchy texture with a slightly savory taste that balances out the creaminess of the egg mixture.
The overall taste of the egg salad can vary depending on the specific ingredients and seasonings used.
Every egg salad recipe starts with hard-boiled eggs. There is some debate about whether the eggs should be started in cold water and brought to boiling or to bring the water to a boil and then add the eggs.
I am wholly in the "start in cold water" camp. I feel there's better control over the cooking time. From the first time I made hard-boiled eggs, I have followed Martha Stewart's method.
Start with large eggs. Older eggs work better than fresh eggs. I'll explain below.
Place eggs in a saucepan and cover with water. Make sure there is at least an inch of water over the top of the eggs.
Bring the eggs to a rolling boil, uncovered. Once the water is boiling, cover the pan, and remove it from the heat. Let the eggs stand for 10 to 12 minutes.
Using older eggs, between 1 and 2 weeks old, will result in a hard-boiled egg that's easier to peel. Older eggs are easier to peel because the egg white shrinks in the boiling water, leaving more space between the shell and the egg.
I always use older eggs when I make deviled eggs so the shell peels nicely and they look pretty.
When you hard cook an egg, this air heats up, expands, and escapes through pores in the shell-but not before the egg white sets. This leaves the egg with a flattened end. Pricking the egg provides a quick escape route for the air, which gives you an egg with a smoothly rounded end.
A cracked egg could explode while cooking and make a serious mess! If you don't pierce the shell, you're taking a chance that it will explode. I've always pierced eggs when making hard-boiled eggs.
The easiest way is to use an egg piercer. You can either purchase a single egg piercer or an egg slicer with a piercer. I prefer the latter because then the single one doesn't get lost in the drawer.
There are many ways you can chop the eggs. The easiest way is with an egg slicer. Place the egg in the slicer with the wires raised and slice. Then turn the egg 90 degrees and slice again.
If you don't want to invest in the tool, you can use a pastry blender. I find it chops the eggs too finely.
There are a lot of ways to serve Southern egg salad. My favorite way is on whole-wheat bread but I also like classic white bread.
If you're watching your carb intake and not wanting to make a sandwich, this Southern egg salad is also perfect for lettuce wraps. Or for a quick snack, enjoy it on your favorite crackers.
Once you mix all of the ingredients you can either serve it immediately or use it within two or three days. Store Southern egg salad in an airtight container in the refrigerator. Freezing egg salad is not recommended.
Southern egg salad is a delicious addition to the perfect picnic lunch. Serve it alongside linguine salad or classic broccoli salad. But when you take a picnic lunch to the beach or the park, you need to keep everything cold, including fresh blueberry lemonade.
The perfect way to transport picnic food and keep it at the proper temperature is with the NewAir Portable Electric Cooler, Product Model: NPR048GA00. The 48-quart cooler has many features.
Creamy sriracha egg salad is a spicy version that gets extra creaminess from Greek yogurt. Avocado egg salad is also made with Greek yogurt but gets more flavor from avocado.
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