Nothing ever tastes as good as momma made it and with this Southern Egg Salad Recipe, I'm bringing my mother's kitchen to you! A creamy egg salad sandwich isn't too far away.
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I grew up in an anti mayo household. My mom hated it, so whenever mayo showed up, mustard was always added to balance the flavor. That simple habit shaped this egg salad more than I realized.
Her recipe was basic and always eyeballed, which meant it took me a few tries to finally nail down the right ratios. I'm happy to say this version is just right.
Creamy, rich, and tangy, this egg salad is perfect between two soft slices of bread and is a recipe I'll always keep close.
Whether you're packing sandwiches for a picnic, serving them at a gathering, or making an easy weekday meal, egg salad sandwiches are a classic that never disappoints. For more sandwich ideas, check out Air Fryer Tuna Melt, Air Fryer Club Sandwich, and Grilled Fluffernutter.
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💛 Why You'll Love This Recipe
- Basic and simple. No celery, olives, or relish here. This is a classic mustard egg salad made with just the essentials, just like mom used to make.
- Easy to customize. Southern Egg Salad looks different in every household, so feel free to add your own favorite mix ins if you like to change things up.
- Easy to make. Boil the eggs, mash them, and mix everything together. It's simple enough for anyone to make.
🛒 Ingredients
Eggs. Hard boiled eggs are the base of this recipe. They don't need to peel perfectly since they'll be shredded. If you have extra eggs, try Spicy Deviled Eggs, Ramen with Egg and Cheese, Dairy Free Deviled Eggs, and Crustless Veggie Quiche.
Mayonnaise. This creates the creamy texture. Duke's is my favorite, but use what you have. Miracle Whip is not recommended.
Dill weed. Adds fresh flavor and a little color.
Lettuce (optional). Shredded iceberg or whole lettuce leaves add crunch and make the sandwich feel a little more special.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Choose store-brand condiments. Generic mayonnaise and mustard keep costs low with the same familiar flavor.
Use basic sandwich bread. No need for specialty loaves, standard white or wheat bread works perfectly.
Serve it multiple ways. The egg salad can also be used for wraps, crackers, or toast to avoid extra purchases.
🥄 Instructions for Southern Egg Salad Recipe
Step 1: In a pot full of cold/cool water, add your eggs and turn up the heat.
Step 2: Bring the eggs to a boil. Boil your eggs for 5 minutes and then turn off the heat. Let rest for 5 minutes.
Step 3: Run under cold water or place into an ice bath for another 5 minutes.
Step 4: Peel perfectly cooked boiled eggs. I like to peel under running water for an easier process, but it's okay if these eggs don't look pretty after peeling.
Step 5: Shred the eggs on a cheese grater and add to bowl with other ingredients.
Step 6: Stir together until well mixed.
Step 7: Top a slice of bread with your filling.
Step 8: Add some lettuce if desired.
Step 9: Top with another piece of bread and enjoy.
Makes 5-7 sandwiches depending on size.
👩🏻🍳 Expert Tips
- Shred the eggs. Shredding the eggs creates a creamier texture by breaking the yolks into finer pieces, similar to the method used in Dill Pickle Potato Salad.
- Adjust the tang. Reduce the mustard for a milder flavor, or add an extra egg to balance the tanginess if needed. We prefer it slightly tangy.
- Use dill weed. Dill weed adds subtle flavor and depth. It also works well in potato salad or deviled eggs.
❄️ Storage and Make Ahead
Storage: Store Southern Egg Salad in an airtight container in the refrigerator for up to 3-5 days.
Make Ahead: The egg salad filling can be prepared a day in advance and stirred before assembling sandwiches.
🥗 Side Dishes or Pairing Ideas
This Southern Egg Salad Recipe pairs well with potato chips, fresh fruit, pickles, coleslaw, or a simple side salad for an easy lunch or picnic-style meal.
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❓ Recipe FAQs
Egg salad is a combination of eggs, mayo, sometimes mustard, and spices. Usually mixed with carrots, celery, or chopped eggs instead of shredded, this sandwich filling is versatile and easy to make.
I can't recommend freezing egg salad filling. The mayo inside once frozen and then thawed wouldn't be pretty or appetizing. It's best to enjoy this stuff as fresh as possible.
I think some good and salty potato chips or fresh fruit like grapes go best with egg salad, but baby carrots and ranch dipping sauce or a green salad like our Iceberg Salad are awesome too.
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🐝 If you tried this Southern Egg Salad Recipe, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Southern Egg Salad Recipe
Ingredients
- 5 large eggs - ($0.75)
- ½ cup mayonnaise - ($0.45)
- 3 tablespoons yellow mustard - ($0.09)
- ½ teaspoon dill weed - ($0.04)
- ½ teaspoon paprika - ($0.04)
- 10 slices sandwich bread - ($0.60)
Instructions
- Boil the eggs. Place eggs in a pot of cold water and bring to a boil. Boil for 5 minutes, then turn off heat and let rest for 5 minutes.
- Cool and peel. Rinse under cold water or transfer to an ice bath for 5 minutes. Peel once cool enough to handle.
- Shred and mix. Shred the eggs using a cheese grater into a bowl. Add mayonnaise, mustard, dill weed, and paprika. Stir until well combined.
- Assemble. Spread egg salad onto bread slices. Add lettuce if desired, top with another slice of bread, and serve.
Notes
- Flavor balance: Reduce mustard by 1 tablespoon or add 1 extra egg for a milder, slightly sweeter filling.
- Dill tip: Dill weed adds depth and works well in potato salad and deviled eggs too.
- Yield: Makes about 5 to 7 sandwiches, depending on portion size.
- Storage: Store covered in the refrigerator for 3 to 5 days. Best eaten sooner, as the mixture can become watery over time.
Nutritional Information
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