This Scandalously Simple Southern Egg Salad Has Deli Owners Checking Their Security Cameras!

There’s just something about Southern egg salad that brings back the feeling of slower days, porch swings, and lunch that hits all the right notes. It’s the kind of dish that doesn’t try too hard — and it doesn’t need to.

With a creamy texture, the sweetness of India pickle relish, and just enough tang from mustard and lemon juice, this recipe has been passed down at more than a few family reunions and Sunday brunch tables.

It’s trending now because it’s as budget-friendly as it is nostalgic — and with just a few pantry staples, you get a meal that’s comforting, satisfying, and quick to whip up.

This version has just the right balance of creamy mayo, a touch of sugar, and the optional kick of Tabasco to give it that signature Southern flair. A single serving is only around 120 calories — perfect for anyone watching their intake without sacrificing flavor.

And when served between soft white bread or spooned over fresh greens, it becomes that flexible go-to that works for lunchboxes and potlucks alike.

I like to pair mine with warm Cornbread or a chilled Coleslaw on the side — it makes a simple egg salad feel like a full Southern spread. It’s humble. It’s hearty. It’s home.

What’s So Special About This Dish?

• It’s my favorite make-ahead lunch: I’ve made this countless times for weekday lunches, and it actually tastes even better the next day. The flavors mellow and meld beautifully overnight.
• It feels like home in every bite: The creamy texture and touch of sweetness instantly take me back to my grandma’s kitchen. If you grew up in the South — or just love Southern comfort food — you’ll know exactly what I mean.
• I’ve lightened it up without losing flavor: When I’m trying to be a little healthier, I swap out half the mayo for Greek yogurt. It’s still rich and creamy, just with a little extra tang (and fewer calories).
• It’s super versatile: I’ve used it as a sandwich filling, a dip for crackers, and even a topping for grilled veggies. It works every time.
• It fits right into my healthy eating goals: With protein from the eggs and fewer than 130 calories per serving, it’s one of those rare comfort foods that doesn’t wreck my meal plan.

Southern Egg Salad Recipe

This classic Southern egg salad is creamy, tangy, and rich with flavor. Made with sweet relish and mustard, it’s a perfect make-ahead dish for sandwiches, salads, or light meals.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill time 40 minutes mins

Total Time 1 hour hr

Course Lunch, Side Dish

Cuisine American, southern

Servings 10

Calories 102 kcal

Equipment

• Medium saucepan (for boiling eggs)
• Mixing bowl
• Knife and chopping board
• Spoon or spatula (for mixing)
• Measuring spoons
• Fork (for mashing eggs)

Ingredients

  

• 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)

Instructions

 

• Place eggs in a saucepan, cover with water, and bring to a boil.
  
• Boil eggs for 10–12 minutes, then transfer to ice water to cool.
  
• Peel the eggs and chop them into small chunks.
• In a mixing bowl, combine mayonnaise, sweet pickle relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce (optional).
  
• Add the chopped eggs to the mixture and gently stir to coat evenly.
  
• Taste and adjust seasoning if needed.
• Chill in the refrigerator for at least 30 minutes for best flavor.
• Serve on bread, lettuce, or with crackers!
  

Nutrition Info:

Helpful Tips For The Perfect Southern Egg Salad!

• Slightly over-boiled eggs work better:
  I know it sounds strange, but slightly overcooked yolks mash smoother and absorb the dressing better. Just don’t go green-ring hard!
• Mash a couple of eggs finely, leave the rest chunky:
  This trick gives your egg salad a creamier texture without relying too much on mayo. The contrast makes each bite more interesting.
• Use sweet India pickle relish, not just any sweet relish:
  It has a deeper flavor and a little spice that gives this Southern version its personality. It’s subtle but worth it.
• Let it chill before serving — seriously:
  Even 30 minutes in the fridge makes a huge difference. The flavors meld, and the salad sets into that perfect scoopable texture.
• Try a pinch of celery seed:
  Totally optional, but just a small dash gives it that classic Southern “deli counter” flavor you might recognize.
• Don’t skip the lemon juice:
  Even though it’s just a teaspoon, it brightens everything up and balances the richness — especially if you’re using full-fat mayo.

John Lee

John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.

Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.