Southern Egg Salad

26 Ratings
  • 5 4
  • 4 5
  • 3 12
  • 2 3
  • 1 2

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

Everyday Food, October 2006

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Servings:
1
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (1)

26 Ratings
  • 5 4
  • 4 5
  • 3 12
  • 2 3
  • 1 2
Martha Stewart Member
03/18/2011
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!
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