Prep Time:
Yield:Description
Southern egg salad sandwiches made with simple ingredients. Creamy, classic, and perfect for lunch, picnics, or easy meals.
Ingredients
- 8 large eggs, hard-boiled and chopped
- 1/2 cup Duke’s mayonnaise (to taste)
- 2 teaspoons yellow mustard
- 1/4 cup sweet salad cubes
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Boil your eggs perfectly: Place them in a saucepan, cover with cold water. Add a dash of salt to the water. Bring water to a roaring boil, then turn off the heat and let sit, covered, for 10–12 minutes. Immediately transfer to an ice bath, then peel once cooled.
- Chop the cooled, hard-boiled eggs.
- Add them to a mixing bowl with mayonnaise, mustard, and sweet salad cubes.
- Season with salt and pepper
- Stir until creamy and well combined.
- Serve on soft white bread for the perfect Southern egg salad sandwich. Don’t forget the potato chips!!
Egg salad is also delicious served on Riz Crackers too.
Notes
Storage Tips
- Store in an airtight container in the refrigerator
- Best enjoyed within 2–3 days
- Do not freeze
- Stir before serving if it separates slightly
Nutrition
- Serving Size: 2/3 cup
- Calories: 330 calories (Doesn’t include bread. Values are estimates and may vary depending on ingredients used.)
- Sugar: 3 g
- Sodium: 500 mg
- Carbohydrates: 4 g
- Protein: 17 g
- Cholesterol: 350