Egg salad sandwiches are my go-to picnic food. They are especially delicious with a nice, cold limeade!
I honestly do not know how truly Southern egg salad is, but it seems to me that you can’t really get great egg salad outside of the South! This recipe is adapted from the one that is used by my cousin’s shop, Gilchrist’s Drug Co, an old school soda fountain in Mountain Brook, Alabama. You can read about them from Al.com here, and I am pretty sure that you will be convinced to take a trip!
But when it comes to egg salad, I do have a few strong preferences.
1) I always make mine with Duke’s mayonnaise. Mayonnaise it a very large component of egg salad and it really does affect the flavor. Ever since I moved out to California, I actually purchase Duke’s from Amazon.com because I have never been able to find anything that even comes close to its deliciousness!
2) Kosher salt. Normally I don’t harp on this, but I really feel like the larger flakes of salt bring out a general saltiness that works in perfect harmony with sweet pickle relish, and I love the balance of salty and sweet.
3) Finally, the eggs do not need to be puréed! I know everybody has texture preferences, but when egg salad is total mush it never seems as filling to me. If you let it stay a little chunkier it is not only less work for you, but it also seems to make a much better meal on a sandwich or with crackers!
You might be saying to yourself: This is mush, I’ve never had it before, how would you even eat it? Egg salad is amazing when it is homemade, tailored to your own personal preferences. It can be eaten like dip with saltine crackers (SO good) or on a sandwich (to which I personally love adding tomatoes, lettuce, and fake bacon!).
Homemade Egg Salad
Makes enough for 2 sandwiches
5 eggs (older ones will be easier to peel)
3 tbs white vinegar
1 tsp mustard (Grey Poupon Dijon is what I like to use)
1 tsp sweet pickle relish
2 heaping tbs mayo
pepper and kosher salt to taste
First, boil the eggs. Place the eggs in a medium-sized pot, completely covered with the water and the vinegar, over high heat. When the water picks up a rolling boil, turn the heat off completely and cover the pot with a lid. Let the eggs ‘cook’ in the hot water for 10-12 minutes. (10 minutes will give you a soft boiled egg, with a bright golden yolk, while 12 minutes will give you a hard boiled egg with that familiar pale yellow yolk.)
While the eggs are resting in the pot, prepare a bowl of ice water to cool them down. After they are done cooking, place them in the ice water for around 3 minutes or until they are no long hot to the touch.
Peel the eggs, and place them in the bowl you used for the ice water, or a tupperware container (easy for storing in the refrigerator and less dishes to clean when you’re done). With a spoon, dole out the mustard, sweet pickle relish, and mayo. Carefully, chop the eggs while stirring everything together. Once everything is mixed up, all of the yolks have been blended in, and you have achieved the desired level of “chunkiness,” add the kosher salt and pepper to taste.
As I said, you can serve this with saltines, or on a sandwich! I sometimes even just eat it by itself with a spoon!!