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Creamy Southern Egg Salad
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Creamy Southern Egg Salad

1 h 15 minServes 6Nutri-Score C€
from @marriedtobbq15 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • hard-boiled eggs (peeled)Dairy12 pieces
  • mayonnaisePantry120 ml
  • yellow mustardPantry15 ml
  • Worcestershire saucePantry5 ml
  • dill pickle juicePantry15 ml
  • fresh lemon juice (freshly squeezed)Produce5 ml
  • onion powderSpices2 g
  • garlic powderSpices2 g
  • smoked paprikaSpices2 g
  • black pepper (ground)Spices2 g
  • saltSpices1 g
  • hot saucePantry15 ml
  • fresh dill (finely chopped)Produce3 g
  • fresh chives (finely chopped)Produce3 g

per serving

Nutrition

255kcal

Carbs
2 g
Proteins
13 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • fork

step by step

Method

  1. Separate and chop the eggs

    • Halve the hard-boiled eggs and separate the yolks from the whites.
    • Place the yolks in a bowl.
    • Finely chop the whites and add them to a large bowl; set aside.
    Step 1

  2. Make the creamy yolk mixture

    • Add the mayonnaise, yellow mustard, Worcestershire sauce, pickle juice, lemon juice, onion powder, garlic powder, smoked paprika, salt, pepper and hot sauce to the yolks.
    • Mash the yolks with a fork, then mix until smooth and creamy.
    Step 2

  3. Combine with the egg whites

    • Pour the yolk mixture into the chopped egg whites.
    • Mix until well combined.
    Step 3

  4. Chill the egg salad

    • Cover the bowl and refrigerate so the flavors meld.
    Step 4

  5. Chop the herbs

    • Finely chop the dill and chives.
    Step 5

  6. Fold in the herbs and serve

    • Take the egg salad out of the fridge.
    • Gently fold in the chopped dill and chives just before serving.
    Step 6
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