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This recipe approximates my Granny’s, at least as I remember it.
Difficulty: Easy
Servings: varies
Prep Time: 20 minutes Cook Time: boil timeIngredients
1 dozen eggs
1 tablespoons butter
2 tablespoons sour cream or Greek-style yogurt
2 tablespoons pickle relish
black pepper
Directions
Boil eggs. You need hard boiled, not soft boiled eggs. Cool them just enough to peel them (run cold water in the pan) – you want the eggs warm. As you peel them, add them to a bowl, using a fork to break them up as you go. Add the butter (this works best if butter is room temperature) and use a fork to continue mashing eggs until fine. Now add the sour cream or Greek-style yogurt, about that much pickle relish (we used our Squash Relish), and lots of black pepper (do not skimp here!). Keep mashing and mixing until you’re happy with how it looks.
Photo credit: jill, jellidonut… whatever from Raleigh, NC, USA (Atomic Cafe Egg Salad Love!) [CC-BY-SA-2.0 (www.creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons
Categories: Eggs, Kid-Friendly, Other Salads, Sandwiches
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12:23
pm
Butter and sourcream instead of mayo? Interesting!!! I love egg salad – I’m going to try.
5:31
pm
I really enjoyed this! Never would have thought about making it with something other than mayo. I actually prefer this because it doesn’t get as oily and soupy. I’m craving some right now. Thanks!
2:18
pm
I made this last night for my family for lunch today. It kept well over night. I’m glad there was some left over for myself, as it was very good! I will never use Mayo again when making egg salad.