Southern Egg Salad


A quick-fix sandwich that’s just simply scrumptious.

Makes 2 sandwiches.

4 large eggs
4 tablespoons mayonnaise
2 small shallots, minced
4 teaspoons chopped pickle (you can also use sweet pickle relish)
1/4 teaspoon Old Bay Seasoning
coarse salt and ground pepper


1. Place eggs in a small saucepan, and cover with water by 1 inch. Bring water to a boil; immediately remove from heat; and cover. Let stand 12 minutes. Drain and rinse under cold running water.

2. Meantime, in a medium bowl, combine mayonnaise, shallot, pickles, and Old Bay Seasoning. Peel eggs; coarsley chop, and fold into mayo mixture. Season with salt and pepper.

3. Serve in sandwiches. I prefer dark bread such as multigrain or pumpernickel.


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