The Best Southern Egg Salad Sandwiches, Creamy and Classic

Southern egg salad sandwiches made with simple ingredients are creamy, classic, and perfect for lunch, picnics, or easy meals.

There is nothing fancy about this recipe, and that is exactly why it is so good. Sometimes the simplest Southern recipes are the ones we come back to again and again, and this egg salad sandwich is one of those.

There is just something about a good old-fashioned egg salad sandwich that never goes out of style, especially during Masters week here in the South.

This is one of those simple recipes I grew up on. My mama would boil a pot of eggs, mix up a creamy bowl of egg salad, and we would pile it high on soft white bread for the easiest, most comforting meal.

It is simple, it is classic, and when you make it with good ingredients, including Duke’s Mayonnaise, it is downright delicious.

Whether you are serving it alongside pimento cheese for a Masters spread, making a quick lunch, or putting together tea sandwiches for a shower, this one never misses.

Why You’ll Love This Recipe

• Simple, classic Southern flavor
• Creamy, tangy, and perfectly balanced
• Easy to make ahead
• Perfect for Masters week, lunches, or gatherings
• Uses pantry staples you may already have

What You’ll Need to Make the Best Southern Egg Salad

The full printable recipe card below includes the exact measurements.

• Hard-boiled eggs
• Duke’s mayonnaise
• Yellow mustard
• Sweet salad cubes, not relish
• Salt
• Black pepper
• Soft white sandwich bread
• Potato chips for serving

How to Make the Best Egg Salad Sandwich

1. Place the eggs in a pot, cover with water, add a dash of salt, and bring the water to a boil. Turn off the heat, cover the pot, and let the eggs sit for 10 to 12 minutes. Cool and peel.
2. Roughly chop the eggs for a slightly chunky texture. That is the Southern way.
3. Place the chopped eggs in a bowl and add Duke’s mayonnaise, a little yellow mustard, sweet salad cubes, salt, and pepper.
4. Stir until creamy and well combined, while keeping a little texture.
5. Spoon the egg salad generously onto soft white bread.
6. Serve the sandwiches as they are or lightly toast the bread. Both are delicious.

Tips for the Best Egg Salad

• Use Duke’s Mayonnaise or Hellmann’s for a rich Southern flavor.
• Do not overmix. You want a little texture.
• Start light on the mustard because you can always add more.
• Chill the salad for 30 minutes if you have time. It gets even better.
• Use fresh eggs for the best flavor.
• Do not overboil the eggs. You want the yolks to remain bright yellow.
• Use sweet pickles. Cubed sweet pickles taste best, and I like the Mount Olive brand.

Masters Week Serving Ideas

Egg salad sandwiches are a must for any Masters-inspired spread. I like to make small ribbon sandwiches and serve them alongside pimento cheese sandwiches, kettle chips, and sweet tea.

You can also cut the sandwiches into small squares or ribbons for a party tray, just like they serve at the tournament.

Entertaining Tips

• Cut the sandwiches into tea sandwiches for showers or brunch.
• Serve on toasted bread for a heartier lunch.
• Pair with fresh fruit or a light salad.
• Make the egg salad ahead for an easy gathering.
• Serve with potato chips for a classic combination.

Easy Add-Ons and Variations

Keep the base simple, then customize it to your taste with one of these additions:

• Chopped olives
• Crispy bacon
• Shredded cheddar cheese
• Fresh chives or green onions
• A squeeze of lemon juice for brightness

Storage Tips

• Store the egg salad in an airtight container in the refrigerator.
• Enjoy it within 2 to 3 days.
• Do not freeze it.
• Stir before serving if the mixture separates slightly.