Classic Southern Egg Salad Recipe

5 from 1 vote

Our Classic 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.

Prep Time10

Cook Time10

Total Time20

Course: Lunch

Cuisine: Southern

Servings:

Calories: 193kcal

Author: Jami Powell

Equipment

Instant Pot
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

Storage Store Southern egg salad in an airtight container in the refrigerator for up to 3 days.

Freeze This dish is not recommended for freezing.

Reheat No reheating required.

Substitutions

Mustard: Use yellow mustard or spicy brown mustard for a different flavor.
Green Onions: Substitute with chives or finely chopped red onions.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition