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  • Writer's pictureTedd Long

Grandma's Egg Salad

From Rose Ann Long.

This dish has always been a staple during Spring Break at Grandma's house - a perfect way to take advantage of all of those colorful Easter eggs.


1 dozen hard cooked eggs - chopped

½ cup chopped celery

¼ cup chopped green onion

¼ cup chopped cucumber (chopped fine)

¾ to 1 cup of mayonnaise

2 tablespoons of mustard

Salt and pepper to taste


Mix all ingredients together and chill before serving.

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