Easy Southern Egg Salad with Dill Relish
This easy Southern egg salad is creamy, flavorful, and packed with eggs, dill relish, onion, and celery. Perfect for sandwiches, wraps, crackers, or a simple low-carb lunch!
August in Texas is no joke. By lunchtime, it can feel like a million degrees outside, and the last thing I want to do is fire up the grill—or even turn on the oven.
In fact, I made homemade coleslaw and Southern egg salad on the same day. If that doesn’t tell you how hot it is here, nothing will! I even ate a leftover pork chop cold from the refrigerator. I am not messing around with this Texas heat.
Egg salad is a cool, filling source of protein that can be made ahead and tucked into the refrigerator for an easy lunch. I’ve been trying to cut back on carbohydrates, so I usually serve mine in a low-carb tortilla. It’s also delicious with crackers, piled onto sandwich bread, tucked into lettuce cups, served over greens, or eaten straight from the bowl.
You will find a full printable recipe card at the bottom of this post.
Inspired by a Friend
When I visit one of my dear friends for lunch, she almost always serves her homemade Southern egg salad. Hers is made with avocado-oil mayonnaise, and it is absolutely delicious.
After enjoying her egg salad so many times, I decided it was time to make a large bowl of my own. Mine has plenty of dill relish, finely diced yellow onion, and chopped celery for flavor and crunch.
Full disclosure: I used light Miracle Whip in the batch pictured here because I’m currently watching my calories. It worked well and gave the egg salad a slightly sweeter, tangier flavor, but traditional full-fat mayonnaise would make it even richer and creamier. That’s why mayonnaise is listed in the recipe.
Use the dressing that works best for you. Traditional mayonnaise, light mayonnaise, Miracle Whip, and avocado-oil mayonnaise are all options.
What to Expect
This is a creamy, chunky Southern egg salad with plenty of texture from chopped eggs, dill relish, yellow onion, and optional celery. The dill relish adds moisture and tang, while a small amount of yellow mustard rounds out the flavor without making the salad taste strongly of mustard.
It’s simple, flexible, and easy to customize. If your perfect egg salad consists of eggs, mayonnaise, salt, and pepper—period—you can certainly leave everything else out.
Southern Egg Salad at a Glance
- Flavor: Creamy, tangy, savory, and lightly seasoned
- Texture: Chunky, with optional crunch from celery and onion
- Preparation: Simple stovetop recipe
- Serving options: Sandwiches, wraps, crackers, lettuce cups, salads, or straight from the bowl
- Make-ahead: Yes
- Storage: Refrigerate for 2–3 days
- Freezer-friendly: No
Ingredients
Here’s what you’ll need to make this easy Southern egg salad:
- 12 large eggs
- ½ cup mayonnaise
- ¼ cup dill relish
- ¼ cup finely diced yellow onion
- ⅓ cup finely chopped celery, optional
- 1 teaspoon yellow mustard, optional or to taste
- 1 teaspoon dried dill weed or 1 tablespoon chopped fresh dill, optional
- Salt, to taste
- Black pepper, to taste
- Chopped parsley, optional, for color
How to Make Southern Egg Salad
1. Boil the eggs
Bring a pot of water to a boil. Carefully lower the eggs into the water and boil for 11 minutes.
2. Transfer the eggs to ice water
Immediately move the cooked eggs into a large bowl of ice water. Let them cool until they are comfortable to handle.
Peel the eggs in or under the cold water. This helps loosen the shells and washes away any small shell fragments.
3. Chop the eggs
Dry the peeled eggs and chop them into your preferred size. I like a chunky egg salad, so I leave some larger pieces.
4. Add the remaining ingredients
Place the chopped eggs in a large mixing bowl. Add the mayonnaise, dill relish, yellow onion, celery, mustard, dill, salt, and black pepper.
5. Mix and taste
Gently fold everything together until well combined. Taste the egg salad and adjust the salt, pepper, mustard, or mayonnaise as needed.
6. Chill
Cover and refrigerate until cold. The flavors improve after the egg salad has had a little time to rest.
Try Grating the Eggs
For an entirely different texture, grate your cold hard-boiled eggs using the large holes of a cheese grater.
Grated eggs create a finer, fluffier egg salad that blends more completely with the mayonnaise. Make sure the eggs are thoroughly chilled first so they grate cleanly—and watch your fingertips as you get near the end!
Serve and Enjoy!
How to Serve Southern Egg Salad
This egg salad can be served in many different ways:
- On white, wheat, or sourdough sandwich bread
- In a low-carb tortilla
- With saltine or buttery crackers
- In lettuce cups
- Over a bed of mixed greens
- With sliced cucumbers, bell peppers, or other raw vegetables
- As a cold side dish with grilled or smoked meats
- Straight from the bowl
It would be especially good alongside grilled chicken, pork chops, pulled pork, brisket, or ribs. Pair it with our creamy Southern coleslaw for a cool summer plate.
Of course, when it’s a million degrees outside, you can also serve it with leftover meat straight from the refrigerator. I can personally vouch for the cold-pork-chop approach.
Variations and Substitutions
Egg salad is one of those recipes that can be changed to fit nearly any preference.
Keep It Simple
Use only chopped eggs, mayonnaise, salt, and black pepper. Everything else is optional.
Use Avocado-Oil Mayonnaise
Replace traditional mayonnaise with avocado-oil mayonnaise. This is how my friend prepares hers, and it’s delicious.
Use Miracle Whip
Regular or light Miracle Whip can be substituted for mayonnaise. It will make the egg salad slightly sweeter and tangier.
Change the Relish
I strongly prefer dill relish, but sweet relish can be used if you like a sweeter egg salad. You can also leave out the relish and use fresh or dried dill for flavor.
For additional crunch, replace the relish with finely diced dill pickles.
Leave Out the Celery
Not everyone enjoys the texture of chopped celery. Leave it out or substitute approximately ¼ teaspoon celery seed for the flavor without the crunch.
Change the Onion
I prefer the milder flavor of yellow onion. Red or purple onion can be used for a sharper bite.
If you don’t like pieces of onion, leave it out and add approximately ¼ teaspoon onion powder instead.
Make It Smoother
Finely chop, mash, or grate the eggs for a smoother, more uniform egg salad.
Storage
Transfer leftover egg salad to a tightly covered container and refrigerate it promptly. For the best texture and freshness, eat it within 2–3 days.
Egg salad tends to release moisture as it sits. The eggs, relish, onion, and celery can make the dressing watery over time, so this isn’t a recipe I recommend keeping for an entire week.
If the egg salad develops an unpleasant odor, unusual appearance, or other signs of spoilage, discard it.
Frequently Asked Questions
Southern egg salad generally begins with chopped hard-boiled eggs and a creamy mayonnaise-based dressing. Many versions include mustard, pickle relish, onion, celery, or fresh herbs. There isn’t one universal recipe—Southern cooks tend to make egg salad according to family tradition and personal preference.
No. I love dill relish in egg salad because it adds moisture, acidity, and little pieces of pickle, but it can be omitted.
Use sweet relish for a sweeter version, diced dill pickles for more crunch, or fresh dill for dill flavor without the relish.
Yes. Regular or light Miracle Whip can replace the mayonnaise. It will give the egg salad a sweeter, tangier flavor. Traditional full-fat mayonnaise produces a richer, more classic result
Absolutely. Avocado-oil mayonnaise is a delicious substitute for traditional mayonnaise and works beautifully in egg salad.
Yes. The mustard is completely optional. This recipe uses only one teaspoon, so the flavor is subtle, but you can reduce it or omit it altogether.
Leave out the celery or substitute approximately ¼ teaspoon celery seed. Celery seed provides some of that familiar flavor without the crunchy texture.
Substitute approximately ¼ teaspoon onion powder. This adds onion flavor without noticeable pieces. You can also leave the onion out completely.
Yes. Red or purple onion adds color and a sharper onion flavor. I prefer mild yellow onion, but either will work.
Mash the eggs with a fork or potato masher, chop them very finely, or grate cold eggs with a cheese grater. Grating produces a light, fluffy egg salad with a more uniform texture.
The basic egg salad mixture is naturally low in carbohydrates when made with eggs, mayonnaise, mustard, dill relish, and vegetables. Check the labels on your dressing and relish, since sweetened varieties may contain added sugar.
Serve it in lettuce cups, over salad greens, or in a low-carb tortilla to keep the entire meal lower in carbohydrates.
Eggs and chopped vegetables naturally release moisture as they sit. Relish also introduces liquid to the mixture. Drain the relish well, dry the peeled eggs, and avoid adding too much mayonnaise at first.
Even when prepared correctly, egg salad may become thinner after a few days in the refrigerator.
For the best flavor and texture, store it in a tightly covered container and eat it within 2–3 days.
No, freezing is not recommended. The eggs may become rubbery, and mayonnaise-based dressing can separate after thawing, leaving the egg salad watery and unappealing.
Yes. Egg salad is an excellent make-ahead lunch. Prepare it several hours in advance and refrigerate it in a covered container. Give it a gentle stir before serving.
Thanks for Stopping By!
Before you go, why not pin some photos to your Pinterest boards? And if you make this egg salad and enjoy it, please leave a comment or review.
About the Cook
Janice Thompson is a lifelong Texan, home cook, baker, and author who believes some of the best recipes are the simple ones that bring people together. When she isn’t baking for her site, Out of the Box Baking, she helps her family develop homestyle sides, desserts, and comfort-food favorites for Backyard Texas Grill. This creamy Southern egg salad is exactly the kind of cool, practical meal she enjoys keeping in the refrigerator—especially when the Texas heat makes turning on the oven sound like a terrible idea.
Southern Egg Salad Recipe Card
This creamy Southern egg salad is made with hard-boiled eggs, mayonnaise, dill relish, yellow onion, celery, and a touch of mustard. Serve it on sandwiches, in low-carb wraps, with crackers, or straight from the bowl.
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- ¼ cup dill relish
- ¼ cup finely diced yellow onion
- ⅓ cup finely chopped celery, optional
- 1 teaspoon yellow mustard, optional or to taste
- 1 teaspoon dried dill weed or 1 tablespoon chopped fresh dill, optional
- Salt, to taste
- Black pepper, to taste
- Chopped parsley, optional
Instructions
- Bring a pot of water to a boil. Carefully lower the eggs into the water and boil for 11 minutes.
- Immediately transfer the eggs to a large bowl of ice water. Allow them to cool before peeling.
- Dry and chop the peeled eggs. Place them in a large mixing bowl.
- Add the mayonnaise, dill relish, onion, celery, mustard, dill, salt, and pepper.
- Gently fold the ingredients together until evenly combined.
- Taste and adjust the seasonings or mayonnaise as needed.
- Cover and refrigerate for approximately 30 minutes before serving.
- Serve on bread, in low-carb tortillas, with crackers, in lettuce cups, or over greens.
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 293Total Fat: 25gSaturated Fat: 6gUnsaturated Fat: 20gCholesterol: 385mgSodium: 379mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 13g
