Southern Egg Salad

Southern Egg Salad

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


  • 2 large eggs

  • 2 tablespoons light mayonnaise

  • 1 small shallot, minced

  • 2 teaspoons sweet pickle relish, or chopped pickle

  • 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.

Related Articles