This easy southern egg salad recipe is delicious and flexible. Make it as-is or include some of your favorite add-ons.
We enjoy egg salad sandwiches for lunch, but you can certainly have it any time of day. It’s even good for supper if you don’t have the time or energy to prepare something that takes longer.
Don’t be afraid to try different ways of eating egg salad. We typically have it between 2 slices of sandwich bread, a couple of slices of cloud bread, or in lettuce wraps. Or you can forget the bread and plop a scoop of it in the middle of a lettuce salad.
Southern Egg Salad Recipe
My mother and grandmothers made egg salad this way. And since they were all from Mississippi, I’m calling this a southern recipe.
That said, I know plenty of people who live in other parts of the country who make it. However, many of them add other ingredients I never would have thought of. One lady I knew liked walnuts in hers, which is something that wouldn’t have dawned on me. But I bet it’s good.
The list of ingredients I have below are flexible. Take away anything you don’t care for and add more of what you like.
Here are the items I use in my egg salad:
- Hardboiled eggs
- Yellow mustard
- Chopped celery
- Chopped onion
- Salt and pepper
- Paprika (regular or smoky)
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
How to Make Egg Salad
I’ve learned the hard way to gather all of my ingredients before I begin a recipe. Otherwise, I might discover that I’m out of something essential to the recipe. So do that before you start.
First, cool your boiled eggs. I “boil” mine in an air fryer, which is super easy, and they’re easier to peel.
After you cool and peel the eggs, chop them up. I normally do this with a fork or knife … or both.
If you don’t have the patience to use a fork or knife, try a potato masher. That makes the process go very quickly.
After the eggs are chopped, put them in a medium-size bowl. Make sure the bowl is big enough to hold the eggs and all of the rest of the ingredients.
Now, add the chopped celery, chopped onion, mayonnaise, mustard, salt, pepper, and optional paprika. If you’re not sure how much salt to add, just sprinkle a little bit into the mixture. Taste it before you add more.
You don’t have to add paprika. However, it sure does make the egg salad look prettier. I love colorful food, so I go through a lot of paprika and other colorful spices.
Finally, give the ingredients a good stir. Make sure it’s well mixed so the flavors can blend like they’re supposed to.
Cover and refrigerate the bowl of egg salad until you’re ready to serve it. This is one dish that needs to be served cold.
Different Ways to Make Egg Salad
You can also make this egg salad recipe without mayo if you want. However, if you don’t want it too dry, you’ll need to add something else, such as more mustard or even cream cheese.
By the same token, there’s nothing wrong with making this egg salad recipe without mustard. The result will be creamier and less tangy. I’ve run out of mustard and made it this way before, and it’s delicious.
For those who like a little bit of sweetness, make your egg salad recipe with sweet pickle relish. I alternate between adding relish and adding onions.
Experiment and try different things. You never know when you’ll discover your new favorite way of enjoying this delicious treat.
How Long Does Egg Salad Last?
If you’re not able to eat all of the egg salad on the day you make it, put it in an airtight container and put it in the refrigerator. Store it properly, and the egg salad should be good for several days.
I’ve eaten it two days later, and it’s still good. But that’s only happened once because we typically finish it within a day.
More Southern Recipes
If you like southern-style cooking, you’ll probably enjoy this delicious potato salad. It’s my mother’s recipe, and I guarantee it’ll be a hit. When she brought it to gatherings, it was one of the first things to disappear.
Another southern-style food is this pimento cheese. We usually eat it on sandwiches, but you can also stuff celery with it. Mmm, so delicious!
If you like my egg salad recipe, then you should try this ham salad from Julia’s Simply Southern blog. Julia has quite a few delicious recipes that are so delicious.
Something else we enjoy here in the South is cornbread. In fact, I have several ways of cooking it and taking it from being crumbly to being moist. I actually like the traditional southern-style cornbread, but my husband prefers the moist version of it.
Some southerners only eat these black-eyed peas on New Year’s Day. However, most of us appreciate them year round. They’re really good with whatever type of cornbread you like.
- 6 large eggs, boiled
- 1/3 cup of mayonnaise
- 1 teaspoon of prepared yellow mustard
- 1/2 cup of chopped celery
- 1/4 cup of chopped onion
- Salt and pepper to taste
- 1/4 teaspoon of paprika (optional)
- Peel and chop the eggs. Put the chopped eggs in a medium size bowl.
- Add the rest of the ingredients and stir until well mixed.
- Refrigerate until you’re ready to enjoy it. Serve cold.
If you like a sweeter egg salad, add a tablespoon of sweet pickle relish.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 167Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 192mgSodium 209mgCarbohydrates 2gFiber 0gSugar 1gProtein 7g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.