Egg Salad - The Southern Lady Cooks

We love egg salad.  It is so easy to make and so good for sandwiches or to serve on a bed of lettuce with crackers.  Egg salad makes for a quick sandwich anytime hunger strikes. I love having it in the fridge because I love it with crackers for a snack during the day.  Take it to any gathering as a spread and it won’t last long.  My family loves this recipe and I make it often.  I always have eggs on hand and this is my handy go to recipe when I need something in a hurry. It keeps well in the refrigerator and you can double or even triple the recipe for a crowd.

Egg Salad Simple Ingredients Needed:








Yellow mustard

Dijon mustard

Many people love sweet or dill relish in their egg salad and that is always delicious too, however this recipe is our favorite. I love to eat it on Ritz crackers, such a great combination. I usually double this recipe because it never last long.

I recently remade this to take photos to update this recipe. I bought a big loaf of French bread from the store and oh my.. it was so good!

“I have made egg salad all my life but decided to give this recipe a try, it’s my new favorite! It’s so creamy and even though I am not a celery fan it was a wonderful addition!” – Janice 

“We had a busy weekend planned, so I decided to make this and your ham salad recipe. Both were HUGE hits and such a time saver when we are busy. Thank you for sharing your delicious recipes!” – Kasey 

Full printable recipe in recipe card below.

Egg Salad - The Southern Lady Cooks

Egg Salad - The Southern Lady Cooks

Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine! 

Egg Salad

Judy Yeager
This delicious egg salad is so easy to make and such a refreshing treat. Enjoy on Ritz crackers or make a sandwich.
5 from 4 votes
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course sandwich
Cuisine American, southern
Servings 4 servings


  • 6 eggs boiled, peeled and coarsely chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped celery
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 teaspoon yellow mustard
  • 1 teaspoon Dijon mustard


  • In a bowl, combine all ingredients and mix well. Serve over lettuce leaves or on your favorite sandwich bread. Makes about 4 sandwiches.
Keyword egg salad
Love this recipe?Let us know by commenting below!
Follow us on Pinterest!
 Don’t Forget to Pin Yummy Egg Salad! 
Follow us on Instagram.
 © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Feel free to “share” by clicking on the Facebook, Pinterest or Twitter icons below. 


5 Secrets to Old-Fashioned
Southern Cooking

Tips, tricks & recipes to cook Southern food just like Grandma used to!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. It’s funny. I just got the eggs out of my egg cooker to make egg salad today. That’s basically how I make mine minus the dijon plus a dash of sugar.5 stars

  2. Katherine Griffith says:

    I made this again today. Great recipe. I only had green onions on hand today. They worked fine. I also like to add a little dill seasoning.5 stars

  3. Yum! I can’t wait to try! Thank you!5 stars

  4. We always add green olives to ours and it is delicious!

  5. Paula Dewitt says:

    If I can add a little twist to a perfect food, add curry powder for a new flavor profile to egg salad. It is fantastic!

  6. debra mendoza says:

    my grandmother did hers like this too my hubby loves it

  7. I like to add some sweet pickle relish to the mix. I(f you don’ t
    ,,,,,like onion chunks, or want to pipe it into eggs for devilled eggs, just cut an onion and scrape the cut end making juice.

    1. debra mendoza says:

      i add pickkes to my devil eggs and a seasons too i cant keep devil eggs around long they get eat to fast

  8. Perfection with cream of tomato soup — family favorite combination. 🙂 You might want to try it a bit lighter for a sandwich: slice eggs, spread one slice of bread with reduced fat may, the other with mustard, add a nice crunchy lettuce leaf. Also great with toast. Enjoy!

  9. Your egg salad looks and sounds yummy indeed! I always make egg salad too but only with Japanese mayo and pepper (a little lemon/lime juice sometimes). I shall try your recipe the next time! 😉

  10. oooh, that sandwich looks so delish~! am definitely making egg salad this week… can’t resist it. Besides, the hubby needs a break from pimiento cheese~!

  11. I love egg salad, too, Judy—especially for a quick summer lunch. But I’m like Balisha—I love it so much that a lot of it never makes it to a sandwich. 🙂

  12. This wouldn’t serve 4 at my house. You’d have to count me twice…because I’d eat spoonfuls out of the fridg whenever I passed. Balisha