Southern egg salad, primarily used for sandwiches. Serve on fresh bread of your choice. My wife likes to make double-decker sandwiches (utilizing whole wheat bread for the center slice) with pimento cheese on the other half. Trim the edges and cut into 2 or 3 pieces. Great for tailgating.
Ingredients
- eggs: 6 piece
- mayonnaise: 0.33333 cup
- sweet India pickle relish: 2 Tbsp
- yellow mustard: 2 tsp
- white sugar: 1 tsp
- lemon juice: 1 tsp
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- dashes hot sauce (such as Tabasco®): 3 piece (optional)
Metric Conversion
Stages of cooking
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Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
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Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce. Mix well.
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Chill in the refrigerator for at least 30 minutes. Unknown
