Southern-Style Egg Salad

Southern egg salad, primarily used for sandwiches. Serve on fresh bread of your choice. My wife likes to make double-decker sandwiches (utilizing whole wheat bread for the center slice) with pimento cheese on the other half. Trim the edges and cut into 2 or 3 pieces. Great for tailgating.

INGRIDIENT

6 large eggs

⅓ cup mayonnaise

2 tablespoons sweet India pickle relish

2 teaspoons yellow mustard

1 teaspoon white sugar

1 teaspoon lemon juice

¼ teaspoon salt

¼ teaspoon ground black pepper

3 dashes hot sauce (such as Tabasco®) (Optional)

DIRECTION

Step: 1

Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.

Step: 2

Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce. Mix well.

Step: 3

Chill in the refrigerator for at least 30 minutes.

NUTRITION FACT

Per Serving: 102 calories; protein 3.9g; carbohydrates 2.1g; fat 8.9g; cholesterol 114.4mg; sodium 185.7mg.

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