SOUTHERN-STYLE EGG SALAD SANDWICH

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I absolutely love egg salad.  And I love it for several reasons. First, I love how easy it is to make. Just mix up a few ingredients, and you’ve got yourself a fab salad or sandwich.  Second, I love how it fills me up when I eat it.  One egg salad sandwich for lunch, and I’m not hungry in the slightest until dinner. And then third…well third is the mayonnaise. Need I say more? Y’all all know how much I love mayonnaise. This Southern-style Egg Salad Sandwich is one of my mom’s recipes, and it’s one I eat regularly for lunch.  There’s nothing quite like a yummy egg salad sandwich to start your afternoon off in a banner direction.

Now, of course this egg salad has mayonnaise and boiled eggs, but it also has a few extra spices in it too. Beau Monde is one spice I use in this, and another is a little bit of celery salt.

The great thing about this salad is the fact that you can adjust all the ingredients pretty much to taste.  I happen to like a little more mayonnaise than some (you’d never have guessed, right?) But if you’d rather go lighter on the mayo, just add and stir slowly until you reach a consistency you like.

When I make up this egg salad, I always toast my bread. I don’t know why – but I just do. And although this recipe is for an egg salad sandwich, I love eating this egg salad on a bed of lettuce too! I just chop up whatever lettuce I have on hand, add in some sliced tomatoes, and top with the egg salad.

Hope you enjoy!

Southern-Style Egg Salad Sandwich

Ingredients
 

  • 1/4 teaspoon celery salt
  • 1 1/2 tablespoons diced onion
  • salt and pepper to taste
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon Beau Monde seasoning
  • 3 tablespoons diced sweet pickles
  • 4-6 slices of toasted bread
  • 1/2 teaspoon yellow mustard
  • 6 boiled eggs diced

Instructions
 

  • In a medium bowl, combine diced egg, diced onion, mayonnaise, and mustard. Mix well.
  • Add celery salt, salt and pepper, Beau Monde, and sweet pickles.
  • Stir to completely combine all ingredients.
  • Refrigerate until ready to serve.
  • When serving, line a slice of bread with egg salad, and top with a second slice.
  • Enjoy!
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2 Comments

  1. sheryl d mccard

    AR YOU THE SITE THAT POSTED ANGEL FOOD CAKE WITH PINEAPPLE?

  2. Carol Sharnsky

    You are the second person that uses Beau Monde. The first person was my girl friend. I use it in deviled eggs,scrambled eggs, potato salad, and macaroni salad. It just gives it a great flavor.

    Great recipe.

    Carol Sharnsky

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