The perfect Southern-Style Egg Salad starts with a blend of creamy and slightly crunchy textures coming together with bright, fresh flavors. It’s not even particularly fancy, and there are no unique secret ingredients just old-fashioned goodness piled on top of rich butter crackers or freshly baked slices of homemade bread.
This delicious Southern-Style Egg Salad is the perfect lunch idea that will have you wondering why you didn’t make more of it for the family to enjoy. Southern-Style Egg Salad is super easy to make combining hardboiled eggs, Duke’s mayonnaise, thinly sliced celery, sweet Vidalia onions, green olives, scallions, pimento, and yellow mustard served on rich buttery crackers.
There’s something very comforting about enjoying a batch of cold Southern-Style Egg Salad on deliciously buttery crackers with a glass of fresh brewed iced tea on a warm day. I’ll admit it like most of us Southerners, I enjoy comfort foods, and Southern-Style Egg Salad is one of those comfort foods that come to mind during the hot summer days.
When I make my Southern-Style Egg Salad, I tend to make a fair amount of it because I know that everyone enjoys it, especially me. Keywords being especially me. Honestly, I prefer it on butter crackers but will settle for a nice thick slice of homemade bread if need be.
Mayonnaise is in my book is a personal experience, a high expectation, one most of us in the Southern states prefer over Miracle Whip, don’t get me wrong I know plenty of Southern folks who enjoy using it in their recipes and if you are one of them substitute Miracle Whip for my Dukes mayonnaise. Eat what you enjoy is what I always say.
Don’t be afraid to add a few of your favorite ingredients to this recipe. I have added a touch of smokey chopped bacon to mine from time to time, as well as a few other favorites. Live a little, have fun in the kitchen, enjoy your food, and not necessarily in that order either.
Southern-Style Egg Salad
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Eight eggs, hard-cooked, peeled, and roughly diced
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1/4 cup of Dukes mayonnaise
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One stalk of sliced celery
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1/4 of a cup of finely diced sweet Vidalia onion
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Two scallions thinly sliced including greens
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5-6 green olives thinly sliced, optional
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One tablespoon of diced pimento
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One tablespoon of yellow mustard
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1/4 of a teaspoon apple cider vinegar
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salt to own taste
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freshly ground black pepper to own taste
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Fresh parsley, chopped for garnish
Tips for the perfect hardboiled eggs
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Use older eggs– If possible use older eggs to keep from tearing the egg whites; as old eggs will peel easier
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Bring the eggs to a boil– Place the eggs in a large pot and fill with cold water. Bring the cold water to a boil over medium heat, then turn off the heat source and cover with a lid.
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Always set a timer-Set the timer for 11 minutes for hardboiled eggs.
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While waiting– Fill a large bowl with ice and cold water to shock the eggs
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As soon as your timer goes off– Drain and transfer the hardboiled eggs to the ice water. Shocking the hardboiled eggs will stop the cooking process. Leave in the water 2-3 minutes.
- 8 Eggs hard boiled
- 1/4 cup Dukes mayonnaise
- 1 stalk Celery sliced
- 1/4 cup Sweet Vidalia onion diced
- 3 Scallions sliced
- 6 Green olives sliced
- 1 tablespoon Pimento diced
- 1 tablespoon Yellow mustard
- 1/4 teaspoon Apple cider vinegar
- Kosher salt to own taste
- Freshly cracked pepper to own taste
- Parsley garnish
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Peel and rinse 8 hard-boiled eggs, roughly chop or dice them depending on your personal preference.
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In a medium bowl combine, Duke’s mayonnaise, sliced celery, diced sweet Vidalia onions, thinly sliced scallions, sliced olives, diced pimento, yellow mustard, apple cider vinegar, salt and freshly ground black pepper to own taste.
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Refrigerate for 45 minutes before serving on top of butter crackers or fresh bread.
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I often forget how good egg salad can be. I like the different textures you have going on here.
Hi, Mike, thank you for letting me know and stopping by with some love. Have a great day.
I love every thing except those green olives. I hate them. I am going to use black I think.
Ha Ha, Becky, I feel you. My husband hates them too. Let me know how it all works out in the end.
We love green olives – so I’m not sure why I’ve never thought to add them to my egg salad. I’ll have to try your recipe.
I love them too! My husband is kinda meh about them but I just don’t put them in his—More for me Ha Ha!!
Love the crunchiness in there and the tang from the olives, so good!
Thank you, I’m glad you dropped by Amy. Let me know if you try it and how you liked it. Have a wonderful day.
This must be the perfect salad recipe after Easter, when you don’t know what to do with all those hard boiled eggs. I love the addition of celery but probably I’ll leave out the olives.
Hi, Gabi, I love them but not everyone is as fond of them lol. I loved the Easter egg idea, but those usually end up deviled because my boys love them so much.
Ok I’m going to obsess about this one until I make it! Love it that you used apple cider vinegar and pimento…and, of course, all the mayo 🙂 This looks too good right now…just pinned!
I love egg salad – this one looks really good! I love that you added pimento!
Thank you, Danielle, I love it too and it so tasty and economical for lunches.
We are big Duke’s mayo fans here! Bet it’s fabulous with this egg salad!
Dukes is sooo good but in a pinch, I will use plain mayo too. Thanks for stopping by.
Mmmmm, the sweet vidalia onions are literally what make this recipe! I love an egg salad, and Southern style…close to my heart. Thanks for sharing 🙂
Thank you, Traci, so happy you enjoy the recipe.
I grew up eating egg salad but I never make it now. I love that you put in green olives – that salty flavor must be so good with the eggs. I think I’ll be making a batch of this next week!
Hi Karen, how did it turn out?
Egg salad has always really appealed to me. Your recipe looks so delicious and tasty. I’m going to have to give it try for sure.
That’s awesome, I hope you REALLY enjoyed it! Have a wonderful day.
I can’t say I’ve ever had a Southern style egg salad, but after seeing yours, I am wondering why and wishing I had! LOVE all these ingredients, especially the olives and pimentos! So fabulous!
Thanks for stopping by Sherri!