Now that Spring is officially here one of our very favorite things to do as a family is spread out onto the porch for meal time. It’s that perfect time of year in the South where the chill has gone from the air, the breeze is blowing and the pollen has (almost) settled down for the season. The kids ask to have a “picnic” nearly every night for dinner, which means we’re eating al fresco and hey, we don’t mind one bit. The back screened porch is one of our favorite places to have a simple, carefree meal full of laughter and fresh foods.
With Easter right around the corner I thought it would be fun to celebrate one of my all-time favorite foods – the egg, of course. I always have a stash of hardboiled eggs in a little Ziploc bag in my fridge for a quick grab-and-go breakfast bite packed with protein, but during the Easter season we seem to dye eggs in abundance so we always have a good supply on hand.
Today I’m sharing my simple recipe for Southern Egg Salad Sandwiches, with a few subtle touches that I swear by for making it a truly classic egg salad that you’ll go back to every time.
Classic Egg Salad Sandwiches
6 whole Organic Eggs, hardboiled
1.5 TBSP Dukes Mayo
6 – 8 qty Mini Dill Pickles, finely chopped
1/4 tsp Colonnel’s Dry Mustard Powder
4 fresh Garden Radishes, thinly sliced
1 bundle Flat Leaf Italian Parsley or Watercress
1 loaf Wheat Bread, sliced
Begin by hard boiling your batch of eggs for approximately 10 minutes, then let them sit in an ice water bath until they are fully cool. Peel, wash and pat dry. Rough chop your hard boiled eggs so you are left with a chunky consistency, still bitesized but the larger size will ensure your egg salad doesn’t turn into a mushy blob when you’re all done. While you’re chopping, go ahead and prep by finely chopping your mini dill pickles and thinly slicing your radishes, set aside.
To your chopped eggs, add in your Dukes Mayonnaise, chopped pickles, and dry mustard. Growing up in a Southern kitchen we always used Dukes and the specific taste is one that makes this a truly Southern classic. I’m a little light handed on mayo in my egg salad because I prefer it slightly more dry and more egg-like, which helps keep it just a little lighter on the calories too.
Also, I prefer chopping up my own pickles to use instead of using a pre-made relish that will again give you a more crisp and chunky texture than the mush that egg salad can become, and the dry mustard instead of regular mustard is a simple flavor profile that I enjoy in Deviled Eggs as well. Salt + pepper to taste and mix together.
Next, take your wheat bread and add a layer of flat-leaf Italian parsley or watercress to get your greens in, add a few spoonfuls of egg salad and top with a layer of thinly sliced radishes to add a peppery flavor with another element of fresh crispness. This spread is pretty enough to keep open-faced, or top it off with another slice of bread. I prefer wheat with my own egg salad and sometimes I’ll even slightly toast the bread. Enjoy!
There is just something about a classic egg salad that reminds me of a tea party of a sweet little brunch event that makes me feel like throwing on a breezy floral dress. And if you make up a batch of the egg salad it’s an easy thing to make ahead and store in the fridge in a nice glass canning jar if you’re trying to get some prep done ahead of time.
Hope you’ll whip up this classic this Spring and enjoy it outside on the porch too! Love to know your favorite way to enjoy Egg Salad #HEIRLOOMED.
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