Boiled eggs are a staple ingredient for many Southern recipes. I’m not sure why but we’ll throw chopped boiled eggs in salads, dressing and even giblet gravy.
I must admit that I do enjoy the extra texture and visual appeal that they add to various dishes.
This basic recipe uses just a few simple ingredients and makes a great lunch when you don’t need to make a big batch of egg salad for a crowd.
Here’s what you’ll need to make this classic deviled egg salad recipe:
Hard Boiled Eggs
Mayonnaise ( I use Duke’s of course)
Teaspoon Dill Pickle Cubes
Salt & Pepper to taste
Mash the eggs with the tines of a fork (or chop them up).
After you have your eggs mashed up, add the mayonnaise, salt, pepper and pickle cubes. Mix to combine everything together. Adjust the amount of mayonnaise if needed to ensure that you have a creamy egg salad spread.
It’s that easy! A simple egg salad sandwich. One egg just doesn’t seem enough for a sandwich and two is slightly too much. This will make one hearty sandwich or two sandwiches. One for you and one to share.
If you don’t have dill cubes on hand, use 1/4 tsp dried dill in the recipe.
The egg salad sandwich was formerly invented in 1762. Egg salad can be made creatively with any number of other cold foods added – bacon, bell pepper, capers, cheese, cucumber, onions, lettuce are common – according to Wikipedia.
I however prefer the simple recipe that I grew up with the best.
Egg Salad with Dill Relish
Simple Egg Salad Sandwich
This classic egg salad is a simple recipe and perfect for one or two sandwiches.
- 2 Hard Boiled Eggs
- 1 Heaping Tablespoon Mayonnaise
- 1 Teaspoon Dill Pickle Cubes
- Salt & Cracked Black Pepper, to taste
- Mash the boiled eggs with a fork, add mayonnaise, salt, pepper and pickle cubes then stir to combine.
- Spread the egg salad mixture on sandwich bread or serve with crackers.
Amount Per Serving: Calories: 127Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 189mgSodium: 409mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 6g
If you’re looking for a twist on traditional egg salad then try this Avocado Egg Salad recipe from Melissa’s Southern Style Kitchen.
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See this recipe shared at Meal Plan Monday and Weekend Potluck.
Author of Julia's Simply Southern
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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Sunday 18th of September 2022
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.
Friday 6th of March 2020
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.