Nothing ever tastes as good as momma made it and with this easy egg salad recipe, I'm bringing my mother's kitchen to you! A creamy egg salad sandwich isn't too far away.
I grew up in an anti-mayo household. My mother hated the stuff, so every time we had to use it, mustard usually went side by side with it to cut down on the overwhelming mayonnaise flavors.
Her egg salad recipe was very basic and simple and it has taken me several failed attempts to track down good measurements for the ingredients as we've always just eye-balled it. I'm glad to say that this ratio we've got going on is pretty spot-on!
No celery, no olives, no relish, no need for other things. We're keeping this as a basic egg salad with mustard, using just the bare minimum- just the way momma made it!
Of course, you can feel free to add in whatever you want, I've grown to realize egg salad is made differently in many households and some pretty creative ingredients can be added to change it up.
- Dill Weed
- Lettuce *Optional
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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- Cheese grater
- Small pot
- Small bowl
- Measuring cups
- Measuring spoons
Check out how to make easy egg salad with these simple step-by-step instructions:
🍴 Recipe Tips
With this egg salad sandwich recipe we have always shredded our eggs into egg salad (and our potato salad). Something about breaking up the egg yolk into such small-sized pieces makes the end-results a little creamier and better tasting.
You can cut down the mustard by one tablespoon or add in one egg if you want the egg salad to taste a little sweeter. We've always liked a slightly tangy filling.
Dill weed is found in the spices section of a grocery store and helps to add a little more depth of flavor to the egg salad. Try adding it to potato salad or deviled eggs and see how just a little bit can make a tasty difference!
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.
Absolutely! Make it and keep it in a covered bowl in the fridge ready to go! You can even pre-fill sandwich bread if you want to make your lunch the night before- I recommend using lettuce as a buffer between the wet filling and the bread so that it doesn't get soggy. (you'll need lettuce on both sides of the filling.
If kept covered in the fridge, this filling can last 3-5 days. I recommend eating it sooner rather than later as it will begin to become watery and separate with time.
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 are awesome too.
In a pot full of cold/cool water, add your eggs and turn up the heat.
Bring the eggs to a boil. Boil your eggs for 5 minutes and then turn off the heat. Let rest for 5 minutes.
Run under cold water or place into an ice bath for another 5 minutes.
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.
Shred the eggs on a cheese grater and add to bowl with other ingredients.
Stir together until well mixed.
Top a slice of bread with your filling.
Add some lettuce if desired.
Top with another piece of bread and enjoy.
Makes 5-7 sandwiches depending on size.
Other delicious lunch recipes to try soon:
- Microwave Grilled Cheese
- Air Fryer Grilled Ham and Cheese
- Mac and Cheese Quesadilla
- Grilled Fluffernutter
- Sheet Pan Grilled Cheese Sandwiches
- Air Fried Peanut Butter and Jelly Sandwich
Momma's Easy Egg Salad Recipe
- Small pot
- Small Bowl
- 5 large Eggs ($0.40)
- ½ cup Mayo ($0.63)
- 3 tablespoon Mustard ($0.23)
- ½ teaspoon Dill Weed ($0.05)
- ½ teaspoon Paprika ($0.05)
- 10 slices Sandwich Bread ($0.40)
- Place your eggs in a pot of cool water and bring them up to a boil.
- Let boil for 5 minutes and then turn off the heat. Let rest for 5 minutes.
- Run under cold water or place in an ice bath for 5 minutes before peeling.
- Shred eggs with a cheese grater and add to bowl with all of the other ingredients. Stir together until well mixed.
- Spread some egg salad on a slice of bread and then top with lettuce if desired.
- Top with another piece of bread and enjoy.
- Makes 5-7 sandwiches depending on size.
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