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 | ingredients |
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2 large eggs
2 tablespoons light mayonnaise
1 small shallot, minced
2 teaspoons sweet pickle relish, or chopped pickle
1/8 teaspoon Old Bay Seasoning
Coarse salt and ground pepper
2 slices dark bread, such as multigrain or pumpernickel carrot sticks, for serving (optional)
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 | Southern Egg Salad |
| | Serves 1 |
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- 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.
- Meanwhile, in a medium bowl, combine mayonnaise, shallot, relish, and Old Bay Seasoning. Peel eggs; coarsely chop, and fold into mayonnaise mixture. Season with salt and pepper.
- Top one slice of bread with egg salad and remaining slice of bread. Wrap in waxed paper or plastic and refrigerate, up to overnight. Serve with carrot sticks, if desired.
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