Southern Egg Salad Recipe

5 from 1 vote

Nothing's better than the food momma made. This easy egg salad recipe is creamy, tangy, and simple to make.

Prep Time20

Cook Time5

Total Time25

Course: lunch, Main Course

Cuisine: American

Diet: Vegetarian

Servings: sandwiches

Calories: 239kcal

Cost: Recipe $1.97 / Serving $0.39

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)

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.

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.