Classic Southern Egg Salad Recipe

5 from 1 vote

Southern Egg Salad Recipe combines chopped eggs, mayonnaise, Dijon mustard, and green onions into a creamy Southern-style lunch recipe. It works well for quick lunches, sandwich fillings, and make-ahead meals. The dressing keeps the egg salad smooth and creamy, while the mustard adds a light, tangy flavor.

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

Cooking Notes

Cooling the eggs quickly after pressure cooking helps prevent overcooked yolks and makes peeling easier. Folding the eggs gently into the dressing keeps the texture creamy instead of mashed.

Tips for Best Results:

Transfer the eggs to an ice bath immediately after cooking.
Chop the eggs evenly for a more consistent texture.
Fold the mixture gently to avoid overmixing.
Chill briefly before serving for better flavor.

How to Know It’s Ready:

The egg salad should look creamy and well combined, while the eggs still hold small visible pieces throughout.

Nutrition