If you think egg salad is bland and boring, you've never had Southern Egg Salad. Instead of just plain mayonnaise, Southern Egg Salad throws in sour, refreshing pickle relish, tangy mustard, and a touch of sugar for sweetness. Add in a dash of hot sauce for heat and you have a winning recipe that you can and will use for sandwiches and sides, or for eating straight from the bowl. You'll love incorporating this Southern luxury into your lunchtime spread.
Ingredients• 6 large eggs • 1/3 cup mayonnaise • 2 tablespoons sweet pickle relish • 2 teaspoons yellow mustard • 1 teaspoon white sugar • 1 teaspoon lemon juice • 1/4 teaspoon salt • 1/4 teaspoon ground black pepper • hot sauce, optional, to taste • bread and lettuce, optional, for sandwich-making
In a saucepan, cover the eggs in water.
Place the saucepan on the stove-top over medium heat and bring the water to a low boil. Boil the eggs for 5 minutes.
Remove the saucepan from the heat and let it stand, covered, for 5 minutes.
Transfer the eggs to ice water and let them cool for 5 minutes.
Peel the eggs.
Grate the eggs into a medium mixing bowl.
Add the mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce to the eggs. Mix well.
Chill the egg salad for at least 30 minutes before serving as a sandwich or on its own.