I am delighted to have found your site and all the wonderful Southern recipes that bring back so many fond memories. Thank you. In truth, though, the version of simple egg salad you grew up with is almost too fancy for me. I would leave out the pickle (especially as my preference is sweet over dill, and homemade is best, but not really necessary here). Having grown up on very plain, simple country cooking, the older I get the more I enjoy and crave that type of food, the likes of which you just can’t get outside of a home kitchen. My great-aunt seldom used more than salt and pepper as seasonings, occasionally McCormick’s Season-All, and of course, the ever present bacon grease. Not clouded by other flavors, you could really taste the very essence of the food, fresh or preserved from the land my great-uncle farmed. Real food. No chemical additives or artificial ingredients. Just plain, delicious food.

VERY plain! Try adding some finely diced crunchy celery & mild shallot (or spring onion), and some minced parsley. Instead of pickle cubes, try using Pickle Relish (either Dill or Sweet) depending upon your preference. Some folks like a TINY squirt of yellow mustard. A good quality mayonnaise is key, "Duke's Mayonnaise" is seriously delish. A good quality bread is also important. "Pepperidge Farms" is really good, and their whole grain breads are super healthy.