Like any Southerner, my love for Egg Salad runs deep. And like Deviled Eggs and Southern-Style Mustard Potato Salad, Egg Salad Sandwiches are a staple of Southern eating. This high-protein salad is easy to make, inexpensive, and totally delicious.
Of course, there are many versions of egg salad around; some of them are a little bit crazy. But this is a classic version of Egg Salad, with one small twist (pun intended): I always add a splash of fresh lemon juice to mine.
The reason for that addition is simple: After making my own mayonnaise, I realized what most store-bought mayonnaise was lacking was that fresh lemony flavor. I will say, since I’ve converted to using Duke’s brand mayonnaise (which is very lemony), this is less of an issue. Still that added bit of lemon really adds a brightness to egg salad.
Other than that, this recipe is probably like what your grandmother or mother made for you. Hard-cooked eggs, celery, scallion (green onion, used for its more mild flavor), mayonnaise and prepared yellow mustard.
One reason I never eat deli egg salad is they tend to use salad dressing (like Miracle Whip) which I find to be horrible. And sweet. I know there are fans of salad dressing out there, but I’m not one of them. Sorry. But if you love it? Use it. *big smile*
A few years ago, Terry (one of The Blount County Girls) and I went to England. We stayed primarily in London, but we did travel to the village of Avebury in Wiltshire to see the stone circle there (the largest in Europe) and nearby West Kent Long Barrow. Our next stop was to Stonehenge, where we had inner-circle tickets on the night of a partial lunar eclipse.
We had purchased a box lunch to take with us and it was delicious, but when we got to Stonehenge, the concession stand was selling Egg Salad Sandwiches. With watercress. I just knew if they were serving them with watercress they would be perfect. So I bought one. I had to have it. It was perfect. It was classic Egg Salad. I was in heaven.
Because instead of lettuce, which tends to water down egg salad (in my opinion), I always serve my egg salad sandwiches with either watercress or mung bean sprouts. The watercress adds a nice peppery green and the mung bean sprouts add a slightly sweet flavor. Of course, just plain is fine, too. But I love the green.
Since Easter is just around the corner, and since that generally means a surplus of hard-cooked eggs around, I thought I’d share this egg salad recipe with you. I hope you’ll try it!
- 6 eggs, hard-cooked, peeled, chopped or mashed
- ⅓ cup minced celery
- 2 tablespoons diced scallions (green onions-about 2), including green tops
- ¼ cup mayonnaise
- 1 tablespoon prepared yellow mustard
- 2 teaspoons fresh lemon juice
- salt and ground black pepper, to taste
- Place the eggs, celery, scallions, mayonnaise, mustard and lemon juice in medium-sized bowl and stir to combine.
- Add salt and ground black pepper, to taste.
- Cover and refrigerate.
- Serve cold as a sandwich spread, or on a bed of greens as a salad.