About This Classic Egg Salad
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for warm, no-fuss cooking videos that turn simple pantry staples into comforting meals. A good egg salad fits that same spirit: a handful of ingredients most kitchens already have, no special equipment, and a result that tastes like it took more effort than it did.
This is a classic style of egg salad, built the way it’s been made in Southern kitchens for generations: hard-boiled eggs, plenty of mayonnaise, a touch of mustard for tang, sweet pickle relish, and a little chopped celery and onion for crunch. It’s simple enough for a weekday lunch and sturdy enough to bring to a potluck or a Sunday spread alongside dishes like her cabbage casserole.
Egg salad is also a practical recipe for using up hard-boiled eggs after a holiday or a big batch of deviled eggs. Spread it on soft white bread for a classic sandwich, serve it on crackers as a quick appetizer, or spoon it over a bed of lettuce for a lighter lunch.
Watch How It’s Made
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Brenda Gantt’s Egg Salad Recipe
Ingredients
Kitchen Tools Needed
- Medium saucepan
- Bowl for ice water
- Mixing bowl
- Knife & cutting board
- Measuring cups & spoons
Instructions
- Boil the eggs. Place the eggs in a saucepan and cover with about an inch of cold water. Bring to a boil, then cover, remove from the heat, and let sit for 12 minutes.
- Cool and peel. Drain the eggs and transfer them to a bowl of ice water for about 5 minutes. Peel once cool enough to handle.
- Chop the eggs. Chop the peeled eggs to your preferred texture, fine for a smooth salad or coarse for a chunkier one.
- Mix the salad. In a bowl, stir together the chopped eggs, mayonnaise, mustard, pickle relish, celery, onion, salt, and pepper until evenly combined.
- Chill. Cover and refrigerate for at least 30 minutes so the flavors can blend.
- Serve. Sprinkle with paprika and serve on bread, crackers, or lettuce.
For deviled-egg flavor in a spreadable form, add an extra teaspoon of mustard and a pinch more paprika.
Nutrition Facts
| Calories | 190 |
|---|---|
| Protein | 9 g |
| Carbohydrates | 3 g |
| Fat | 16 g |
| Fiber | 0 g |
| Sodium | 280 mg |
| Sugar | 2 g |
Nutrition values are estimates for the egg salad alone, without bread or crackers, and are not a substitute for professional dietary advice.
Health Benefits of Egg Salad
High-Quality Protein
Eggs are a complete protein source, providing all nine essential amino acids.
Choline for Brain Health
Egg yolks are one of the richest food sources of choline, a nutrient that supports brain and nerve function.
Vitamin D & B12
Eggs naturally contain vitamin D and B12, nutrients that can be harder to get from plant foods.
Low in Carbohydrates
This egg salad is naturally low-carb, making it a good fit for low-carb and keto-style eating patterns.
What to Avoid
Preparation Mistakes
- Don’t overcook the eggs. Boiling too long gives the yolks a greenish ring and a chalky texture.
- Don’t skip the ice bath. Cooling the eggs quickly makes them easier to peel and stops the cooking.
- Don’t add mayonnaise all at once. Stir it in gradually so you don’t end up with a salad that’s too wet.
Storage Mistakes
- Don’t leave it at room temperature. Mayonnaise-based salads should not sit out for more than about 2 hours.
- Don’t try to freeze it. Both the eggs and the mayonnaise break down and turn watery once thawed.
Dietary Considerations
- Contains Egg
- Contains Mustard
- Gluten-Free (check bread/crackers served alongside)
- Low Carb
Pro Tips for the Best Egg Salad
- Use eggs that are a few days old. Very fresh eggs are harder to peel cleanly.
- Pat the chopped eggs dry before mixing in the mayonnaise if they seem wet.
- Chill before serving. Thirty minutes in the fridge lets the flavors come together.
- Adjust the mustard and relish to taste. A little extra mustard brightens the flavor; a little extra relish adds sweetness.
- Finish with paprika for the classic diner-style look and a mild, smoky note.
What to Serve With Egg Salad
Breads & Sides
- Buttermilk biscuits
- Soft white bread
- Butter crackers
Fresh Sides
- Cucumber tomato onion salad
- Sliced tomatoes
- Lettuce wedge
When to Serve
- Light lunch
- Picnics
- Potlucks
- Tea sandwiches
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Mayonnaise | Plain Greek yogurt, or half yogurt and half mayo | Lighter and tangier; use full-fat for the creamiest result. |
| Sweet pickle relish | Dill pickle relish | Swaps sweetness for a more savory, tangy flavor. |
| Yellow mustard | Dijon mustard | Sharper, more complex flavor. |
| Onion | Green onion or chives | Milder flavor. |
| Celery | Finely diced bell pepper | Different flavor, similar crunch. |
Storage
Refrigerator
Store in an airtight container for 3 to 4 days.
Freezer
Not recommended. Both the eggs and mayonnaise separate and turn watery once thawed.
Serving Tip
Give the salad a quick stir before serving if any liquid has settled at the bottom of the container.
Make ahead: boil and peel the eggs up to 2 days in advance, or mix the full salad up to a day ahead and keep it chilled.
Frequently Asked Questions
Use eggs that are a few days old rather than very fresh, since fresh eggs tend to stick to the shell. Cooling them quickly in ice water after boiling also helps the shell separate from the egg more easily.
Yes. You can boil and peel the eggs up to 2 days ahead and store them whole in the refrigerator, or mix the full salad up to a day ahead. Chilling it for at least 30 minutes before serving actually improves the flavor.
This usually happens when the eggs weren’t fully cooled and dried before mixing, or when too much relish or watery add-ins were used. Pat the peeled eggs dry, drain any relish well, and stir in the mayonnaise gradually to control the consistency.
Yes, you can use all whites or a mix of whites and yolks for a lighter, lower-fat version. The salad will be less rich and less yellow in color, so you may want to add a little extra mustard or paprika for flavor and color.
Egg salad keeps for 3 to 4 days in an airtight container in the refrigerator. Keep it cold and avoid leaving it at room temperature for more than about 2 hours, since mayonnaise-based salads spoil quickly in warm conditions.
No, freezing isn’t recommended. Both the hard-boiled eggs and the mayonnaise separate and turn watery and grainy once thawed. It’s best to make only what you’ll eat within a few days.
Reader Reviews
More Brenda Gantt Recipes
- Cabbage CasseroleCreamy Southern casserole with a cracker topping
- Cucumber Tomato Onion SaladA fresh, crunchy side that pairs well with egg salad
- Buttermilk BiscuitsThe classic Southern biscuit, perfect for sandwiches
- Apple PieA comforting Southern dessert
- BrowniesRich, fudgy brownies from scratch
- Banana PuddingA classic Southern no-bake dessert
It’s gonna be good, y’all. Make it for your next family lunch.
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