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Southern Egg Salad


Old Bay Seasoning, a mix of more than 12 herbs and spices, is key to the distinctiveness of this egg salad.

  • Servings: 1

Source: Everyday Food, October 2006


  • 2 large eggs
  • 2 tablespoons light mayonnaise
  • 1 small shallot, minced
  • 2 teaspoons sweet pickle relish, or chopped pickle
  • 1/8 teaspoon Old Bay Seasoning
  • Coarse salt and ground pepper
  • 2 slices dark bread, such as multigrain or pumpernickel
  • Carrot sticks, for serving (optional)


  1. Place eggs in a small saucepan, and cover with water by 1 inch. Bring water to a boil; immediately remove from heat, and cover. Let stand 12 minutes. Drain and rinse under cold running water.

  2. Meanwhile, in a medium bowl, combine mayonnaise, shallot, relish, and Old Bay Seasoning. Peel eggs; coarsely chop, and fold into mayonnaise mixture. Season with salt and pepper.

  3. Top 1 slice of bread with egg salad and remaining slice of bread. Wrap in waxed paper or plastic and refrigerate, up to overnight. Serve with carrot sticks, if desired.

Reviews Add a comment

  • Igby
    18 MAR, 2011
    This is a recipe for one which I multiplied to make a slightly bigger portion for a small luncheon of friends at my house. This is the easiest and tastiest egg salad. The red spice makes the presentation pretty. I served mine in a clear glass stemmed bowl. Not to wet with mayo. I like it!