Southern Egg Salad

Good egg salad is one of the most underrated dishes in Southern cooking. People think it's simple, and they're right. But simple done wrong is forgettable, and simple done right is magic. The difference comes down to seasoning with intention and using ingredients that matter.

Duke's mayonnaise is non-negotiable. I've tried them all over my years in the kitchen, and nothing else has that tangy richness that makes Southern food taste like Southern food. The double mustard (Dijon for depth, yellow for that classic brightness) gives you layers of flavor. And yes, there's cayenne in here. This is Louisiana, after all. We don't make bland food.

My grandmother Evangeline made egg salad every Sunday after church. She'd boil a dozen eggs while we were still singing hymns, and by the time we got home, she had sandwiches waiting on white bread with the crusts cut off. Four generations of Boudreaux cooks have made this recipe, and every one of us has added our own touch. The smoked paprika and hot sauce are mine.