No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Southern Egg Salad

  • Servings: 1
Southern Egg Salad

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 one 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.

Cook's Note

Wrap in waxed paper or plastic and refrigerate, up to overnight.

Reviews (1)

  • 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!

Related Topics