Luby's Cafeteria Old-Fashioned Egg Salad

Total Time
Prep 10 mins
Cook 0 mins

For fans of cafeteria cuisine. Cooking time for hard boiled eggs not included in preparation time. From Luby's 50th Anniversary Recipe Collection cookbook.

Ingredients Nutrition

  • 1 head iceberg lettuce, cut into 1 1/2-inch cubes
  • 4 hard-boiled extra-large eggs, cut into thin slices
  • 34 cup sweet onion, thinly sliced
  • 12 cup olives or 12 cup pimento stuffed olive, sliced
  • 34 cup mayonnaise
  • 14 cup French dressing, store bought preferred


  1. In large bowl, combine lettuce, half the eggs, half the onions, and half the olives.
  2. Toss lightly.
  3. Garnish with remaining eggs, onions, and olives.
  4. Cover and chill.
  5. In small bowl, mix mayonnaise and French dressing until well blended.
  6. Drizzle over salad.
Most Helpful

Totally awesome this salad once i tasted it at luby's reminded me of a egg salad my moms used to make but just with eggs and ham so i wanted to make it and i did go by ur recipe but i added some ham and shredded cheese which totally made it more delicious so thank you very much for this recipe

texasbustbw June 24, 2009

This was FANTASTIC! I prepared it a little differently than the recipe directed however. I put the chopped lettuce into bowls. I then finely chopped the egg and minced the onion. I added sliced green olives and salted and peppered liberally. I cut the amount of mayonnaise and french dressing in half and mixed with the egg mixture. I placed a mound of the "egg salad" mixture on the chopped lettuce in the bowls and garnished with paprika and parsley. A whole pimento stuffed olive on top. It was visually and also very palate pleasing. I will make this VERY often. Thank you for sharing it Molly.

Michelle S. February 02, 2006