This classic southern farm-style egg salad is so easy and delicious!  Why farm-style you ask?  Because this chunky salad is veritably loaded down with goodness– chopped celery, green onions, sweet pickles and pimentos!  Make an egg salad sandwich, have it on a bed of lettuce.  This egg salad has what it takes to satisfy for breakfast, lunch or dinner!  

Egg salad is not hard to love.  It’s hard to beat an egg.  Period.  (Ha!  A pun.  I’m just going to leave that right there.)  But if you love deviled eggs, then this whipped up cloud peppered with crisp bites of celery and onion is absolutely the thing that will set your heart a flutter.  So much so, that you’ll be thinking of ways to eat it any time of the day.


12 large boiled eggs

1/3 C finely diced celery

1/3 C chopped green onion

1/3 C sweet pickle relish

4 oz diced pimentos, drained

1/4 C mayonnaise, +1 Tbsp

1 tsp dijon mustard

1/2 tsp coarse ground black pepper

1/4 tsp salt


Boil eggs 10-12 minutes for hard boiled eggs. Cool in ice bath before peeling. Peel and coarsely chop eggs. Add eggs and rest of ingredients to a medium sized mixing bowl. Mix gently until mixed well.

Serve on a croissant, with crackers, or on bed of lettuce.


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