Blend sweet pickle relish into this easy-to-follow Sweet Southern-Style Egg Salad. It is a healthy way to use up leftover hard-boiled eggs! This dish is perfect for family get togethers, picnics and Easter.
Easter is right around the corner. I can’t believe how early it is this year.
I know that a lot of people end up with leftover hard boiled eggs after Easter and today’s Sweet Southern-Style Egg Salad would be a great option to use up the leftovers.
If you like egg salad, you definitely have to have a go-to recipe on hand. Today’s recipe is one we make in my family around Easter time.
The sweet relish adds a nice twist to the salad along with tangy mustard and paprika.
Instead of using all mayonnaise we like to substitute half plain yogurt and half mayonnaise.
You can easily use all yogurt or all mayonnaise in the recipe depending on how healthy you want the recipe and how you like your egg salad to taste.
You could also make this Macaroni Egg Salad , Bacon Egg Salad or this Cobb Salad Recipe with your leftover hard boiled eggs
Recipe Ingredients You’ll Need
- Eggs: This salad uses 6 hard boiled eggs. You can make them yourself or buy them pre-boiled.
- Vegetables: The crunchy vegetables add a nice texture to this dish. It mixes celery, onion and sweet relish.
- Mayo: The mayo creates the creamy dressing that holds together the egg salad.
- Mustard: The mustard helps to flavor the egg salad. I used yellow mustard.
- Yogurt: Yogurt mixes with the mayo for the creamy sauce. You could use all yogurt or all mayo if you prefer and leave the other out.
- Relish: The relish also adds a nice salty, pickled flavor to go along with the spices.
- Herbs & Spices: Fresh parsley and paprika finish off this delicious egg salad.
How to Make this Sweet Southern-Style Egg Salad
Step 1: Chop Eggs: Chop the hard boiled eggs and place in a medium mixing bowl.
Step 2: Add Remaining Ingredients: Add the remaining ingredients and stir to combine. Add salt and pepper to taste.
Step 3: Garnish: Garnish with a sprinkle of paprika and additional freshly chopped parsley. Serve the egg salad over lettuce or on a sandwich. Store the remaining egg salad in an airtight container for up to 3 days.
Recipe FAQ
Hard-boiled eggs spoil faster than fresh eggs, so make sure you refrigerate hard-boiled Easter eggs within 2 hours and use within 1 week. Once peeled, eggs should be eaten the same day.
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell. Try this easy recipe to make perfect easy-peel hard-boiled eggs, every time! Giving the eggs time to breathe and take in air helps separate the membranes from the shell, making them easier to peel.
More Egg Recipes
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Vegetarian Breakfast Egg Burritos
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Southwestern Turkey Sausage Egg Cups
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Caprese Egg Muffins
Sweet Southern-Style Egg Salad
Ingredients
- 6 hard boiled eggs, peeled, chopped
- 2 tablespoons chopped celery
- 2 tablespoons minced sweet onion
- 1/4 cup mayonnaise
- 1/8 cup plain yogurt
- 1/2 teaspoon yellow mustard
- 1/8 cup sweet relish
- 1 teaspoon parsley, chopped
- 1 teaspoon paprika
- salt and pepper to taste
Instructions
- Chop the hard boiled eggs and place in a medium mixing bowl.
- Add the remaining ingredients and stir to combine. Add salt and pepper to taste.
- Garnish with a sprinkle of paprika and additional freshly chopped parsley. Serve the egg salad over lettuce or on a sandwich.
- Store the remaining egg salad in an airtight container for up to 3 days.
Notes
- You can use 1/8 cup of mayo in place of the plain yogurt.
Today’s post is sponsored by The Ohio Poultry Association. As always opinions are 100% my own.
I love egg salad – I make it for lunch often and definitely going to try this recipe!
This egg salad looks so creamy and delicious! I want a sandwich with this right about now 🙂
Thanks Medha! It is really creamy. It works really good on sandwiches too!