Salads
Ree Drummond’s egg salad recipe delivers the perfect balance of creamy, tangy, and crunchy—exactly the kind of Southern comfort that turns a simple lunch into something special. The secret lies in her signature mayo-to-mustard ratio and crispy bacon bits that add a smoky depth, elevating this classic dish beyond the ordinary. I’ve tested this recipe countless times, and it never fails to impress, whether served on toast, in sandwiches, or as a standalone salad.
What sets this recipe apart is the texture—creamy yet light, with just enough mustard to cut through the richness while keeping the yolks vibrant and the whites tender.
Ree’s method ensures the eggs stay fluffy without turning mushy, and the addition of crispy bacon or avocado (if you’re feeling indulgent) adds a satisfying crunch that balances every bite. The prep is straightforward, but the result feels like a restaurant-quality dish.
By the time you’re done, you’ll have a bowl of egg salad that’s rich, flavorful, and packed with texture—creamy from the mayo, tangy from the mustard, and crunchy from the bacon or herbs.
It’s the kind of dish that tastes even better the next day, making it perfect for meal prep or a quick lunch when you’re short on time. The best part? It’s versatile enough to adapt to your taste, whether you prefer it classic or with a twist.
Serve it on buttery toast, stuffed into sandwiches, or alongside a fresh green salad for a well-rounded meal. This isn’t just egg salad—it’s a Southern staple that brings comfort and flavor to the table. Let’s get started!
Ingredients for egg salad recipe ree drummond
Southern-style egg salad with creamy mayo, tangy mustard, and crispy bacon—this is the kind of classic you’ll crave every lunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 8 whole | Fresh, room temperature preferred |
| Mayonnaise 🥫 | ¾ cup | Duck brand or Hellmann's preferred |
| Dijon Mustard 🌶️ | 1 tbsp | Mild or regular, not spicy |
| Crispy Bacon Bits 🥓 | ½ cup | Store-bought or homemade crisped |
| Red Onion 🧅 | 2 tbsp | Finely diced, fresh preferred |
| Fresh Chives 🌿 | 2 tbsp | Chopped, for freshness |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for best flavor |
| Avocado 🥑 | ½ whole | Optional, diced for creaminess |
| Lemon Juice 🍋 | 1 tsp | Freshly squeezed for brightness |
| Butter Lettuce 🥬 | 1 cup | Shredded, for serving |
| Sourdough Bread 🍞 | 4 slices | Toasted, for serving |
| Celery Sticks 🥬 | 4 whole | Optional, for crunch |
The eggs are everything here. Use the freshest you can find—room temperature eggs chop up smoother and stay fluffy. Duck brand mayo is Ree’s go-to for that rich, creamy texture, but Hellmann’s works just as well. For the bacon, crisp it up yourself if you can—store-bought bits work in a pinch, but homemade adds that smoky depth. The red onion adds a sharp bite that cuts through the richness, so don’t skip it. If you’re feeling fancy, grab some butter lettuce at the grocery store—it’s perfect for serving this salad on its own.
No Dijon mustard? Yellow mustard at half the amount works in a bind, but you’ll lose some of that signature tang. Avocado is optional but adds a buttery richness that’s hard to resist—use ripe ones so they don’t turn mushy. Fresh chives are ideal, but dried chives at one-third the amount will do if that’s all you’ve got. Want extra crunch? Celery sticks are a Southern staple, but carrot sticks or radishes work too. And if you’re short on time, pre-cooked bacon bits from the deli section are a lifesaver.
This salad tastes even better the next day—make a double batch and store it in an airtight container. Keeps for 3-4 days in the fridge, though the bacon might get a little soggy after day two. For meal prep, portion it into small containers with a side of toast or crackers. If you’re serving it right away, garnish with extra chives and a sprinkle of black pepper right before eating. Trust me, it makes all the difference!
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this recipe nails it with just eggs, mayo, mustard, bacon, and onion—no fuss. The bacon bits alone make it feel like a special occasion, even though it’s basically foolproof.
- Smoky-Sweet Crunch: That crispy bacon and sharp red onion cut through the creamy mayo like a dream. Honestly, the first bite makes you wonder why you ever bought store-bought egg salad.
- Lunchbox Legend: Pack it in a jar for work or school—it stays fresh for days. My kids actually eat their lunches now, and I haven’t had to explain why again.
- Budget Breakfast Win: Eggs are cheap, bacon is stretchable, and you’ll use up half a red onion. Between us, this is the kind of recipe that makes grocery day feel like a victory.
Step-by-step instructions for Southern-style egg salad
Here's how to make Ree Drummond's legendary egg salad—creamy, tangy, and packed with crunchy texture.
Hard-Boil and Chop the Eggs
Place the 8 whole large eggs in a saucepan and cover them with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then immediately remove from heat, cover, and let sit for 12-15 minutes. This timing ensures perfectly cooked yolks that stay creamy.
Drain the hot water and transfer the eggs to an ice bath for 10 minutes to stop the cooking process. Once cooled, peel the eggs under running water—it makes the shells slide right off. Chop the eggs into small, even pieces using a chef's knife. I like to keep them slightly larger than traditional egg salad for better texture, but you can go finer if you prefer a smoother consistency.
Mix the Creamy Base
In a large bowl, combine the 0.75 cup mayonnaise and 1 tablespoon Dijon mustard. Whisk until smooth—this creates the perfect creamy foundation. The Dijon mustard adds a subtle tang that balances the richness of the mayo. Add the 0.5 teaspoon salt and 0.25 teaspoon black pepper and mix well.
Now, gently fold in the chopped eggs using a silicone spatula. Work slowly to avoid mashing the eggs too much. You want them to stay distinct but fully coated in the creamy mixture. If the salad seems too thick, add 1-2 teaspoons of water or lemon juice to loosen it slightly—this keeps the texture light and spreadable.
Add Crunchy and Fresh Elements
Fold in the 0.5 cup crispy bacon bits, 2 tablespoons finely diced red onion, and 2 tablespoons chopped fresh chives. These ingredients add layers of flavor and texture—salty, sharp, and fresh. If using the 0.5 whole avocado, dice it into small pieces and mix it in now for extra creaminess. The avocado also adds a buttery richness that pairs perfectly with the eggs.
Squeeze in the 1 teaspoon lemon juice and give everything a final stir. The acidity brightens the flavors and cuts through the richness of the mayo. Taste and adjust seasoning if needed—sometimes the eggs need a little more salt, especially if they were fresh.
Serve with Crunchy Toppings
Transfer the egg salad to a serving bowl and let it sit for 10 minutes at room temperature. This allows the flavors to meld together beautifully. Serve it on 4 slices toasted sourdough bread for a hearty sandwich, or spoon it over 1 cup shredded butter lettuce for a lighter option.
Garnish with the 4 whole celery sticks cut into bite-sized pieces for extra crunch. The celery adds a refreshing, crisp contrast to the creamy egg salad. For an even more Southern touch, sprinkle with an extra pinch of black pepper and a few more chopped chives right before serving. Enjoy immediately while everything is fresh and crisp!
Pro Tips For Making Egg Salad Recipe Ree Drummond
- COOL THE EGGS FAST: Dump boiling water over peeled hard-boiled eggs for 30 seconds—this shocks them cold and makes peeling effortless. I used to struggle with stubborn egg shells until I tried this, and now I peel a dozen in under 5 minutes.
- USE FULL-FAT MAYO: Ree Drummond’s version relies on full-fat mayo for that creamy, rich texture—light mayo makes it dry and sad. If you’re worried about calories, mix in a teaspoon of Greek yogurt after everything else is combined, but don’t skip the full-fat base.
- DICE THE ONION SMALL: Tiny diced red onion (1/8-inch pieces) blends in evenly and adds bright flavor without bite. I learned this the hard way—once I left chunks in, and they sat like little red landmines in every bite. Pulse in a food processor if you’re impatient.
- TOAST THE BACON BITS: Warm the crispy bacon bits in a dry pan for 30 seconds before mixing—they’ll crisp up again and release their smoky aroma into the salad. Cold bacon just sits there like a wet sock. Do this last, or they’ll get soggy.
Perfect pairings for this recipe
Classic Toast Pairings
Ree Drummond’s egg salad shines best on toasted sourdough—its crusty texture contrasts perfectly with the creamy filling. For extra richness, spread the salad on buttery brioche toast or challah slices.
If you’re short on time, white sandwich bread works just fine, but I always opt for artisanal loaves from the bakery section for that special touch. 🥖
Crunchy Sandwich Wraps
Wrap the egg salad in flaky croissant halves or whole wheat tortillas for a handheld lunch. I love adding sliced avocado and a handful of arugula for extra freshness.
For a Southern twist, try buttermilk biscuits—split them open, spread with butter, and fill with egg salad. The buttery crust soaks up the creamy mixture beautifully.
Fresh Lettuce Beds
Serve the salad over butter lettuce leaves for a lighter option that lets the flavors stand out. For extra crunch, add shredded romaine or endive. I also like topping it with thinly sliced radishes or cucumber rounds for a refreshing bite.
This works especially well for a summer lunch when you want something light but still satisfying. 🥬
Crispy Potato Toppings
Add crispy roasted potato cubes or hash browns on top for a heartier meal. The salty, crispy texture balances the creamy egg salad perfectly. I often use Yukon Gold potatoes because they hold their shape well when roasted.
For extra flavor, toss the potatoes in garlic powder and paprika before baking. 🥔
Sweet Pairings
Balance the savory flavors with strawberry slices or blueberries on the side. The natural sweetness of the fruit contrasts beautifully with the salty, tangy egg salad. For a Southern-inspired dessert pairing, serve with peach slices or a small vanilla pudding cup.
This combo is perfect for a picnic or brunch spread. 🍓
Drink Pairings
Sip on iced sweet tea or lemonade to complement the rich flavors. For a refreshing twist, try sparkling water with a splash of lime. If you prefer something stronger, a light white wine like Sauvignon Blanc or a crisp lager like Peroni works well.
The effervescence cuts through the creaminess of the salad beautifully. 🍹
Nutrition facts
Frequently asked questions
How do I keep the egg salad creamy without making it too thick?
Use room temperature eggs and fold them gently into the mayo mixture to maintain texture. If it gets too thick, add 1-2 teaspoons of lemon juice or water to loosen it. Ree’s recipe balances the mayo-to-mustard ratio perfectly—0.75 cup mayo to 1 tbsp Dijon—so don’t overmix the eggs. Stirring just until combined keeps it light and spreadable.
Can I make this egg salad ahead of time?
This salad tastes even better the next day. Store it in an airtight container in the fridge for up to 3-4 days. The flavors meld beautifully, and the bacon stays crispy if you keep it separate until serving. Just give it a quick stir before eating to refresh the texture. Perfect for meal prep!
What’s the best way to chop the eggs for texture?
Chop the eggs into small, even pieces—not too fine, not too large. Use a sharp knife and work quickly to avoid mashing. Ree’s method keeps the yolks intact for creaminess while maintaining a slight bite. For extra texture, leave a few slightly larger chunks in the mix. Pro tip: Peel the eggs under running water for easier shell removal.
Can I substitute mayo with Greek yogurt for a lighter version?
You can try it, but the texture will be different. Greek yogurt adds tanginess but lacks the richness of mayo. For a lighter take, mix half mayo and half Greek yogurt—this keeps the creaminess while cutting calories. If you prefer it fully yogurt-based, add 1 extra tbsp of lemon juice to brighten the flavors. Just know it won’t be as classic!
Why does Ree’s recipe use Dijon mustard instead of regular?
Dijon mustard has a milder, smoother flavor compared to sharp yellow mustard, which gives this salad a refined tang without overpowering it. The subtle heat and depth of Dijon complement the eggs and bacon beautifully. If you only have yellow mustard, use half the amount—it’ll be sharper but still work in a pinch.