Southern-Style Egg Salad

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.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 102 Calories

Ingredients

• ¼ teaspoon salt
• 1 teaspoon lemon juice
• 1 teaspoon white sugar
• ¼ teaspoon ground black pepper
• ⅓ cup mayonnaise
• 6 large eggs
• 2 teaspoons yellow mustard
• 3 dashes hot sauce (such as Tabasco®) (Optional)
• 2 tablespoons sweet India pickle relish

Recipe Instructions

Step 1

Chill in the refrigerator for at least 30 minutes.

Step 2

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.

Step 3

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.