Serves 8
30 min
Southern Deviled Egg Salad
Recipe GLPRf027c5d3a36e73
A classic Southern egg salad that brings together creamy mayonnaise, tangy relish, and bright mustard with the crunch of sunflower seeds. Hard-boiled eggs are chopped and tossed with a zesty dressing that celebrates simple, traditional flavors. Finished with a sprinkle of paprika for warmth and color, this versatile salad is perfect for picnics, potlucks, or lunch any day of the week.
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Ingredients
12 large eggs, boiled and peeled
⅓ cup mayonnaise
3 tablespoons sweet relish
1 tablespoon prepared yellow mustard
1 tablespoon grated onion
1 teaspoon white vinegar
½ cup salted sunflower seeds
1 teaspoon paprika
Directions
Place the boiled and peeled eggs on a cutting board and chop them into bite-sized pieces. Transfer the chopped eggs to a large mixing bowl.
Add the mayonnaise, sweet relish, prepared yellow mustard, grated onion, and white vinegar to the bowl with the chopped eggs.
Gently fold all the ingredients together until the eggs are evenly coated with the dressing and the mixture is well combined. Do not overmix, as this can make the salad dense.
Fold in the salted sunflower seeds, reserving a small handful for garnish if desired.
Transfer the egg salad to a serving dish or bowl. Dust the top with paprika and garnish with the reserved sunflower seeds if desired.
Serve immediately or cover and refrigerate until ready to serve.
