Description
Southern egg salad, primarily used for sandwiches. Serve on fresh bread of your choice. My wife likes to make double-decker sandwiches (utilizing whole wheat bread for the center slice) with pimento cheese on the other half. Trim the edges and cut into 2 or 3 pieces. Great for tailgating.
Ingredients
- 6 large eggs
- ⅓ cup mayonnaise
- 2 tablespoons sweet India pickle relish
- 2 teaspoons yellow mustard
- 1 teaspoon white sugar
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 dashes hot sauce (such as Tabasco®) (Optional)
Instructions
- Cover eggs with water in a saucepan
- bring to a low boil
- let boil slowly for 5 minutes. Remove from heat and let stand
- covered
- for 5 minutes.
- Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise
- relish
- mustard
- sugar
- lemon juice
- salt
- pepper
- and hot sauce. Mix well.
- Chill in the refrigerator for at least 30 minutes.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 1 hr
Servings: 10