Our Classic Southern Egg Salad Recipe: Easy and Delicious in the Instant Pot is perfect for busy families looking for a quick and delicious meal. Combining creamy mayonnaise, tangy mustard, and fresh green onions, this recipe is a go-to for weeknight dinners and family picnics.
Southern egg salad is a popular dish in Southern cuisine, known for its creamy texture and simple yet flavorful ingredients. Traditionally made with hard-boiled eggs, mayonnaise, mustard, and relish, this classic recipe is a staple at picnics, potlucks, and family gatherings.
Why We Love This Recipe:
- Quick and Easy: Ready in just 16 minutes using the Instant Pot.
- Versatile: Perfect for sandwiches, wraps, or as a standalone dish.
- Family-Friendly: A hit with kids and adults alike.
- Deliciously Creamy: The combination of mayonnaise and mustard creates a rich, creamy texture.
If you like this Southern recipe, you may also love our Best Southern Deviled Eggs Recipe with Bacon or creamy chicken salad.
Jump to:
What Ingredients Will You Need?
- Eggs: The base of the salad, providing protein and richness.
- Mayonnaise: Adds creaminess and binds the ingredients together.
- Mustard: Brings a tangy flavor that complements the eggs.
- Green Onions: Adds a mild onion flavor and a bit of crunch.
- Salt: Enhances the overall flavor.
- Black Pepper: Adds a hint of spice.
- Paprika: Used for garnish, it adds a subtle smoky flavor and color.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make a Southern Egg Salad
STEP ONE: Prepare the Eggs
Place 6 large eggs on a trivet in the Instant Pot. Add 1 cup of water to the pot.
Close the lid, set the valve to sealing, and cook on high pressure for 6 minutes.
Quick-release the pressure and transfer the eggs to an ice bath for 5 minutes to cool. Peel the eggs once cooled.
STEP TWO: Prepare the Base
In a medium bowl, combine ¼ cup mayonnaise, 1 tablespoon Dijon mustard, ¼ teaspoon salt, and fresh cracked black pepper.
STEP THREE: Chop the Eggs
Chop the peeled eggs into small pieces. Add the chopped eggs to the mayonnaise mixture.
STEP FOUR: Mix the Salad
Gently fold the ingredients together until well combined. Sprinkle ¼ teaspoon paprika (optional) and green onions over the top for garnish before serving.
What Are Some Good Substitutions?
- Mustard: Use yellow mustard or spicy brown mustard for a different flavor.
- Green Onions: Substitute with chives or finely chopped red onions.
How Can You Change This Recipe Up?
- Diet: Make it low-carb by serving in lettuce wraps instead of bread.
- Flavor: Add sweet relish or dill pickle relish
- Kid-Friendly: Mix in some chopped pickles or celery for extra crunch.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Instant Pot
- Trivet
- Medium Bowl
- Knife
- Cutting Board
How Should You Store This?
Store the egg salad in an airtight container in the refrigerator for up to 3 days.
This dish is not recommended for freezing.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
For the best flavor, use fresh eggs and make sure they are cooled completely before peeling.
Serve slightly chilled for optimal taste.
No reheating required.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover eggs to make The Best Scrambled Egg Sandwich.
- Add extra eggs to our Soft Boiled Egg and Avocado Salad with Bacon.
- Incorporate the remaining eggs into a Classic Southern Potato Salad Recipe.
Need Something To Pair This With?
- Serve your egg salad with a fresh garden salad.
- Enjoy it alongside a bowl of tomato soup.
- Make a sandwich and pair it with some crispy baked chips.
In The Mood For a Similar Dish?
- Classic Tuna Salad
- Creamy Chicken Salad
- Masters Southern Pimento Cheese Sandwich
Related
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FAQ
Southern egg salad typically features a creamy texture with a combination of mayonnaise and mustard and a simple seasoning of salt and pepper. Many variations also include a sweet pickle relish for a southern touch.
To keep egg salad from getting watery, eggs should be patted dry before mixing with other ingredients. Use fresh mayonnaise and avoid adding too much. Mix the egg salad just before serving.
Yes, Southern egg salad can be made ahead of time. Cook and peel the eggs up to two days in advance and store them in the refrigerator. Combine the ingredients just before serving for the flavor.
📖 Recipe
Classic Southern Egg Salad Recipe: Easy and Delicious (Instant Pot)
Equipment
- Trivet
- Medium Bowl
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 green onion chopped
- ¼ teaspoon salt
- fresh cracked black pepper to taste
- ¼ teaspoon paprika for garnish
Instructions
- Place the eggs on a trivet in the Instant Pot. Add 1 cup of water to the pot. Close the lid and set the valve to sealing. Cook on high pressure for 6 minutes.
- Once the cooking cycle is complete, quick-release the pressure. Transfer the eggs to an ice bath for 5 minutes to cool. Peel the eggs once cooled.
- In a medium bowl, combine the mayonnaise, Dijon mustard, salt, and black pepper. Chop the peeled eggs into small pieces. Add the chopped eggs to the mayonnaise mixture. Gently fold the ingredients together until well combined.
- Sprinkle paprika (optional) and green onions over the top for garnish before serving.
Notes
- Mustard: Use yellow mustard or spicy brown mustard for a different flavor.
- Green Onions: Substitute with chives or finely chopped red onions.
Nutrition
We hope you enjoy making and eating this Classic Southern Egg Salad.
Share your results with us and explore our other recipes for more delicious meal ideas!
Important Food Safety Tips
Always use fresh ingredients and refrigerate egg salad promptly. Do not leave egg salad at room temperature for more than 2 hours to prevent bacterial growth.
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
See more guidelines at USDA.gov
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