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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Don't Lose This Recipe

1 Comment

  1. sheryl d mccard

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

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