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Sweet Southern Egg Salad

  • 15 m
  • 15 m
EatingWell Test Kitchen
“Crunchy celery, gherkin pickles and sweet onion flavor this Southern-style egg salad recipe. Serve on pumpernickel toast or a bed of lettuce.”


    • 3 tablespoons nonfat plain yogurt
    • 3 tablespoons low-fat mayonnaise
    • 2 teaspoons mustard
    • ¼ teaspoon freshly ground pepper
    • ⅛ teaspoon salt
    • 8 hard-boiled eggs (see Tip)
    • ½ cup thinly sliced celery
    • ¼ cup chopped sweet gherkin pickles
    • 3 tablespoons chopped sweet onion


  • 1 Combine yogurt, mayonnaise, mustard, pepper and salt in a medium bowl.
  • 2 Halve eggs and discard 4 of the yolks (or save for another use). Add whites and the remaining 4 yolks to the bowl and mash to desired consistency. Gently stir in celery, gherkins and onion.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
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