Southern-Style Egg Salad

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.


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


  1. 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.
  2. 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.
  3. Chill in the refrigerator for at least 30 minutes.

Cook’s Note:

You can use 1 packet of sugar substitute instead of white sugar, and white pepper instead of black pepper.

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