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Homemade Egg Salad

Homemade Egg Salad makes a savory dish or light meal. Drop a big scoop between toasted sandwich bread and enjoy as a light meal. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main Dish
Cuisine: American
Keyword: #eggsalad, salad
Servings: 3 cups


  • 8 medium eggs, hard boiled and chopped
  • 1/4 cup mayo or use Miracle Whip
  • 1 tablespoon prepared yellow mustard or use dijon mustard
  • 1/4 cup celery, chopped (optional)
  • 1/2 cup white onions, chopped green or red onions
  • 1/4 cup sweet relish, drained or use sweet salad cubes
  • salt to taste
  • coarse ground black pepper to taste
  • 1/2 teaspoon paprika, optional use for garnish


  • Peel hard boiled eggs and coarsely chop.
  • In a medium sized bowl, combine chopped eggs, mayo, mustard, celery (if using), drained sweet relish (or sweet salad cubes), chopped onions, salt and coarse ground pepper as preferred.
  • Stir until well combined.
  • Sprinkle top with paprika or coarse ground black pepper (optional).
  • Serve warm or cold.
  • Store leftovers in a tightly lidded container. Refrigerate for up to 3 days.