Ultimate Farmhouse Egg Salad
Easy, delicious, this classic Southern style egg salad is loaded with pickle relish, pimentos, celery and green onion.
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Servings: 6
Calories: 245kcal
Ingredients
- 12 large boiled eggs
- ⅓ cup finely diced celery
- ⅓ cup chopped green onion
- ⅓ cup sweet pickle relish
- 4 ounces diced pimentos, drained
- ¼ cup mayonnaise, +1 tablespoon
- 1 teaspoon dijon mustard (or yellow mustard)
- ½ teaspoon coarse ground black pepper
- ¼ teaspoon salt
Instructions
- Boil eggs 10-12 minutes for hard boiled eggs. Cool in ice bath before peeling. Peel and coarsely chop eggs. Add eggs and rest of ingredients to a medium sized mixing bowl. Mix gently until mixed well.
- Serve on a croissant, with crackers, or on bed of lettuce.
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Notes
- Your egg salad will only be as good as your eggs, so make sure to use fresh eggs and watch the boil time closely.
- To create a balanced recipe, it is important to keep the salad components roughly the same size. To do this, I dice my celery instead of slicing it.
- To maintain a good texture, I use a pastry cutter to chop my eggs. It's the perfect tool to work quickly without chopping the eggs too finely which can result in a soggy salad.
Nutrition
Calories: 245kcal | Carbohydrates: 8g | Protein: 13g | Fat: 18g | Sodium: 408mg | Sugar: 6g