Our Southern Egg Salad Recipe 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.
If you love egg-based dishes, be sure to try our Southern Deviled Eggs with Bacon or our Scrambled Egg Sandwich!
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Traditionally made with hard-boiled eggs, mayonnaise, mustard, and relish, this Southern Egg Salad recipe is a staple at picnics, potlucks, and family gatherings. For our version, we use the Instant Pot to make perfectly cooked, easy-to-peel eggs in just minutes.
If you enjoy creamy, Southern-style salads, you’ll love our Cranberry Pecan Chicken Salad for a sweet and nutty twist or our Creamy Cucumber Radish Salad for a fresh, tangy bite.
Why We Love This Recipe
- Quick and Easy: Ready in under 20 minutes using the Instant Pot.
- Versatile: Perfect for sandwiches, wraps, or as a standalone dish—just like our Southern Pimento Cheese!
- Family-Friendly: A hit with kids and adults alike.
- Deliciously Creamy: The combination of mayonnaise and mustard creates a rich, creamy texture—just like in our Classic Potato Salad Recipe, another crowd-pleaser.
Southern Egg Salad Ingredients
- 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.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions and Variations
- Mustard: Use yellow mustard or spicy brown mustard for a different flavor.
- Green Onions: Substitute with chives or finely chopped red onions.
How Can I Customize this Recipe?
- 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.
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.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and more meal prep hacks!
✔️ DO Use fresh eggs and make sure they are cooled completely before peeling.
✔️ DO Serve slightly chilled for optimal taste.
How Should I Store and Reheat this Recipe?
Store the egg salad in an airtight container in the refrigerator for up to 3 days. This dish is not freezer-friendly.
Recipe FAQs
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.
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📖 Recipe
Classic Southern Egg Salad Recipe
Equipment
- Trivet
- Medium Bowl
- Knife
- Cutting board
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- fresh cracked black pepper to taste
Garnish
- 1 green onion chopped
- sprinkle of paprika optional
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.
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