This Ultimate Farmhouse Egg Salad from Southern Discourse is a Southern classic that brings together creamy eggs, crunchy veggies, and tangy relish for the perfect bite.
Whether served on toast, in lettuce wraps, or between a flaky croissant, this egg salad is versatile and satisfying.
Why You’ll Love This Recipe
Farmhouse flavor – A blend of sweet pickle relish, pimentos, and Dijon mustard adds depth.
Perfect texture – Creamy eggs paired with crunchy celery and green onions.
Versatile serving options – Great on bread, crackers, or as a salad topping.
Make-ahead friendly – Stays fresh for days, ideal for meal prep.
Crowd-pleaser – Perfect for picnics, potlucks, or family gatherings.
What You’ll Need (Ingredient Highlights)
Hard-boiled eggs – The base of the salad, providing protein and creaminess.
Celery & green onions – Add crunch and a fresh bite.
Sweet pickle relish – Offers a tangy sweetness that balances the richness.
Diced pimentos – Introduce a subtle sweetness and vibrant color.
Mayonnaise & Dijon mustard – Create a creamy, flavorful dressing.
Salt & coarse ground black pepper – Enhance all the flavors.
Pro Tips for Success
Use fresh eggs – They boil and peel more easily.
Avoid overcooking eggs – Boil for 9-10 minutes for perfect yolks.
Cool eggs quickly – An ice bath prevents overcooking and eases peeling.
Chop ingredients uniformly – Ensures a consistent texture in every bite.
Mix gently – Preserves the integrity of the egg pieces.
How to Make Ultimate Farmhouse Egg Salad
Step 1: Boil the Eggs
Place 12 large eggs in a pot, cover with water, and bring to a boil.
Once boiling, cook for 9-10 minutes.
Transfer eggs to an ice bath for 10 minutes, then peel and coarsely chop.
Step 2: Prepare the Mix-Ins
Finely dice the celery and chop the green onions. Drain the pimentos and set aside.
Step 3: Combine Ingredients
In a large bowl, gently mix the chopped eggs with the celery, green onions, pimentos, sweet relish, mayonnaise, Dijon mustard, black pepper, and salt until well combined.
Step 4: Serve
Enjoy the egg salad on a croissant, with crackers, in lettuce wraps, or as a sandwich filling.
Serving Ideas
Breakfast – Spread on toast or bagels.
Lunch – Stuff into pita pockets or wrap in tortillas.
Snack – Serve with veggie sticks or crackers.
Dinner – Pair with a side salad or soup.
Variations & Swaps
Relish – Substitute with dill pickle relish for a tangier flavor.
Mustard – Use yellow mustard for a milder taste.
Add-ins – Incorporate chopped herbs, bacon bits, or diced jalapeños for extra flavor.
Storage Tips
Refrigerate – Store in an airtight container for up to 3-5 days.
Avoid freezing – Mayonnaise-based salads don’t freeze well.
Stir before serving – Mix gently if any separation occurs.
FAQs
Can I make this ahead of time?
Yes, it’s ideal for meal prep and actually tastes better after chilling for a few hours.
What if I don’t have pimentos?
You can skip them or swap in finely chopped red bell peppers for a similar color and texture.
Is there a substitute for mayonnaise?
Greek yogurt or mashed avocado can be used for a lighter twist, though they’ll change the flavor profile.
How long does it last in the fridge?
Stored in an airtight container, egg salad will stay fresh for up to 3 days.
Can I use store-bought boiled eggs?
Definitely—using pre-boiled eggs is a great time-saver if you’re in a rush.
What other mix-ins can I try?
Add-ins like fresh dill, chopped pickles, bacon bits, or a sprinkle of smoked paprika are all delicious options.
Can I make it spicy?
Yes! Stir in a dash of hot sauce, cayenne pepper, or diced jalapeños for a kick.
Final Thoughts
This Ultimate Farmhouse Egg Salad is a delightful blend of creamy and crunchy textures, perfect for any meal of the day.
Its versatility and rich flavors make it a staple in Southern kitchens and a favorite for gatherings.
Ultimate Farmhouse Egg Salad
Ingredients
- 12 large boiled eggs
- ⅓ cup finely diced celery
- ⅓ cup chopped green onion
- ⅓ cup sweet pickle relish
- 4 ounces diced pimentos drained
- ¼ cup plus 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon coarse ground black pepper
- ¼ teaspoon salt
Instructions
- Boil eggs for 9-10 minutes, cool in an ice bath, peel, and coarsely chop.
- In a large bowl, combine chopped eggs, celery, green onion, pimentos, sweet pickle relish, mayonnaise, Dijon mustard, black pepper, and salt.
- Mix gently until well combined.
- Serve immediately or refrigerate until ready to use.
- See full steps with tips & photos → https://wimpysdiner.net/ultimate-farmhouse-egg-salad/
Notes
- Texture Tip: Don’t over-chop the eggs—larger chunks make for a rustic, satisfying texture.
- Add Crunch: Chopped pickles or water chestnuts can add extra crunch.
- Make Ahead: Store in an airtight container in the fridge for up to 3 days.
- Serving Ideas: Spoon into lettuce wraps, layer onto toast, or serve on buttery croissants.
