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Margarite’s Scrambled Egg Salad

One of the first things I ever learned to cook was scrambled egg salad. I was spending the summer with Grandma W. on her farm in the Ozark Mountains of Missouri. She had a healthy bunch of laying hens. Therefore, she had a never ending supply of fresh eggs.

I remember it was a hot day in the holler, and Grandma wasn’t feeling well. The heat was getting to her and zapping her energy. Lunchtime had rolled around, but she didn’t have it in her to make anything to eat for the hungry folks who were working around the farm. So, she had me do it instead.

When I asked her what she wanted me to make, she thought for a moment and replied, “I want scrambled egg salad.”

Margarite’s Scrambled Egg Salad

I was only about eleven years old at the time and had never heard of such a thing. She broke it down for me in simple terms.

“All you do is scramble the eggs, cool them down, and mix everything up.”

Our scrambled egg salad sandwiches were delicious that day, and I never forgot the experience. Grandma hollering directions to me from the couch in the living room while I threw all kinds of things in that salad was a great lesson in customization. I used what she had on hand, and her garden had been doing well. I had onions, tomatoes, peppers, and homemade chopped sweet pickles in that salad.

As an adult, I’ve found several recipes for scrambled egg salad, but none of them are quite like mine. So, I decided to share my recipe with you today. Well, this is how I made it a couple days ago with some leftover scrambled eggs from the day before. Next time I make it, I’m sure it will be different. Like I said before, this is highly customizable. Make it your own.

Margarite’s Scrambled Egg Salad


  1. 6 large eggs

  2. 3 tablespoons mayonnaise

  3. 1 tablespoon sweet relish or chopped pickles

  4. 1 tablespoon yellow mustard

  5. 1/4 cup chopped onion

  6. Salt to taste

  7. Black pepper to taste

  8. Splash of Milk


  1. Lightly beat the eggs in a medium bowl with a splash of milk.

  2. Mix in the salt and pepper.

  3. Heat a large greased skillet over medium-high heat.

  4. Pour in the egg mixture.

  5. Cook the eggs until they are done and fluffy, stirring often.

  6. Remove eggs from skillet and set aside to cool. You can put them in the refrigerator for a little while if you like, but it’s your choice. You just don’t want them hot from the skillet.

  7. Mix together the remaining ingredients and fold them into the eggs.

  8. Store your yummy scrambled egg salad in the refrigerator to chill or eat them right away. I like my egg salad on sourdough toast.

Sometimes the simple things are the best, and there’s not much that’s simpler than the humble scrambled egg salad.

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