Southern-Style Egg Salad

Egg Salad recipe, southern style, deviled egg salad

Southern-Style Egg Salad

Like any Southerner, my love for Egg Salad runs deep. And like Deviled Eggs and Southern-Style Mustard Potato Salad, Egg Salad Sandwiches are a staple of Southern eating. This high-protein salad is easy to make, inexpensive, and totally delicious. 

Of course, there are many versions of egg salad around; some of them are a little bit crazy. But this is a classic version of Egg Salad, with one small twist (pun intended): I always add a splash of fresh lemon juice to mine.

The reason for that addition is simple: After making my own mayonnaise, I realized what most store-bought mayonnaise was lacking was that fresh lemony flavor. I will say, since I’ve converted to using Duke’s brand mayonnaise (which is very lemony), this is less of an issue. Still that added bit of lemon really adds a brightness to egg salad.

Other than that, this recipe is probably like what your grandmother or mother made for you. Hard-cooked eggs, celery, scallion (green onion, used for its more mild flavor), mayonnaise and prepared yellow mustard.

One reason I never eat deli egg salad is they tend to use salad dressing (like Miracle Whip) which I find to be horrible. And sweet. I know there are fans of salad dressing out there, but I’m not one of them. Sorry. But if you love it? Use it. *big smile*

A few years ago, Terry (one of The Blount County Girls) and I went to England. We stayed primarily in London, but we did travel to the village of Avebury in Wiltshire to see the stone circle there (the largest in Europe) and nearby West Kent Long Barrow. Our next stop was to Stonehenge, where we had inner-circle tickets on the night of a partial lunar eclipse.

We had purchased a box lunch to take with us and it was delicious, but when we got to Stonehenge, the concession stand was selling Egg Salad Sandwiches. With watercress. I just knew if they were serving them with watercress they would be perfect. So I bought one. I had to have it. It was perfect. It was classic Egg Salad. I was in heaven.

Because instead of lettuce, which tends to water down egg salad (in my opinion), I always serve my egg salad sandwiches with either watercress or mung bean sprouts. The watercress adds a nice peppery green and the mung bean sprouts add a slightly sweet flavor. Of course, just plain is fine, too. But I love the green.

Since Easter is just around the corner, and since that generally means a surplus of hard-cooked eggs around, I thought I’d share this egg salad recipe with you. I hope you’ll try it!


4.5 from 2 reviews
Southern-Style Egg Salad
Hard cooked eggs combined with celery, green onion, mayonnaise, prepared yellow mustard and a titch of fresh lemon juice makes for a classic egg salad.
Recipe type: Salad
Serves: About 1½ cups
  • 6 eggs, hard-cooked, peeled, chopped or mashed
  • ⅓ cup minced celery
  • 2 tablespoons diced scallions (green onions-about 2), including green tops
  • ¼ cup mayonnaise
  • 1 tablespoon prepared yellow mustard
  • 2 teaspoons fresh lemon juice
  • salt and ground black pepper, to taste
  1. Place the eggs, celery, scallions, mayonnaise, mustard and lemon juice in medium-sized bowl and stir to combine.
  2. Add salt and ground black pepper, to taste.
  3. Cover and refrigerate.
  4. Serve cold as a sandwich spread, or on a bed of greens as a salad.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Eggs, Picnic Fare, Salads, Sandwiches, Saucy Southerner Recipes. Bookmark the permalink.

6 Responses to Southern-Style Egg Salad

  1. Oh I love egg salad and this one looks fantastic. I can just taste it 🙂

  2. Wendy Williams says:

    Dear Paula,

    As much as we like to talk, words are insufficient to express our awe and admiration, as well as gratitude, for the gift of love that you have given Wendy and I in the form of your culinary talent. You attention to detail is what made everything not only extraordinary, but perfect. What an amazing woman you are! You are truly a “Culinary Artist!” Your recipes not only looked good, but were most stimulating and inspiring to everyone’s taste buds. When we arrived at the reception, the beauty and elegance in your creative presentation took our breath away. You have made such an impact on the success of our wedding experience that we shall always be grateful to you for making this important part of our wedding so special. We shall always cherish the wonderful memories that you provided for us. We love the Saucy Southerner!!! Bill and Wendy Boyd

    • That was the sweetest thank you note I’ve ever received in my life. It was an honor to have been asked to participate and, as you know, not something I’d do for just anyone. You two are very special to my heart; it’s not possible to wish a couple more joy and happiness together than I wish for you. P~

  3. Tim says:

    Hard boiled eggs, mayo (blue plate), mustard, green onion, salt and pepper. Sounds great all that i would add for southern egg salad is the dill relish. i skip the celery and the lemon juice. Thanks for the recipe :).

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