Old Fashioned Egg Salad Recipe

There's something wonderfully nostalgic about the creamy, tangy comfort of an old fashioned egg salad. With its rich, velvety texture and just the right amount of crunch, this classic dish brings back memories of picnics in the park, after-church lunches, and grandma’s kitchen filled with the warm aroma of freshly boiled eggs.

I still remember the first time I made this egg salad on my own—it was a last-minute lunch idea, inspired by the dozen eggs I had leftover after Easter. Since then, it’s become one of my go-to recipes when I want something quick, satisfying, and totally foolproof.

This recipe is as easy as it is timeless, with simple pantry staples coming together in perfect harmony. Whether you serve it on soft white bread, over crisp lettuce, or tucked into a buttery croissant, it’s always a hit. Let's dive into what makes this old fashioned egg salad so irresistible.

Why You'll Love This Old Fashioned Egg Salad

Get ready to fall back in love with a classic. This Old Fashioned Egg Salad is everything you want in a quick lunch or light dinner—easy to make, endlessly customizable, and downright comforting.

It’s quick and foolproof. You can whip up this egg salad in about 20 minutes from start to finish. With hard-boiled eggs, mayo, and a few flavorful mix-ins, there’s really no way to mess it up.

Simple ingredients, big flavor. No fancy add-ins here—just real, recognizable ingredients you probably already have in your kitchen. The balance of creamy, tangy, and crunchy is absolute perfection.

Perfect for meal prep. Make a batch on Sunday and you’ll have an easy, protein-packed lunch option ready to go for the week. It holds up beautifully in the fridge and actually tastes better the next day.

Great for sandwiches, wraps, or lettuce cups. This isn’t just a sandwich filler (though it’s amazing on toast). Spoon it into lettuce wraps for a low-carb lunch, or pile it onto crackers for a quick snack.

This recipe is one of those comforting classics that never go out of style—and once you try it, you’ll see why it’s been passed down through generations.

Ingredients Notes

The beauty of this Old Fashioned Egg Salad lies in its simplicity. Each ingredient plays a small but mighty role in creating that iconic flavor and creamy texture we all love.

Eggs are the heart of this dish, and using perfectly hard-boiled eggs is key. Aim for eggs that are fully set but not overcooked—no one wants that grey ring around the yolk. Let them cool completely before chopping to keep the texture clean and the salad smooth.

Mayonnaise is what brings it all together. Go with a good-quality mayo for the best flavor. If you like things a little lighter, you can sub in half Greek yogurt—but traditional mayo keeps it old-school and creamy.

Yellow mustard adds just the right pop of tang. It’s subtle, but essential. You can use Dijon for a bit more bite, but regular yellow mustard is what gives this egg salad that nostalgic kick.

Celery and onion bring in that fresh crunch and gentle sharpness. I prefer finely diced celery and either sweet onion or green onion. They add texture without overpowering the creamy base.

If you have a pastry cutter or egg slicer, they can make chopping the eggs faster and more uniform. Other than that, all you need is a bowl and a spoon—no fancy equipment required.

How To Make This Old Fashioned Egg Salad

Making this recipe is straightforward, but a few little tips can take your egg salad from good to great.

Start by boiling your eggs. Place them in a single layer in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10-12 minutes. Transfer to an ice bath to stop the cooking and make peeling easier.

Once your eggs are completely cooled, peel and chop them. You want pieces that are small enough to blend into the salad, but not so fine that they turn mushy. A rough chop with a knife or an egg slicer works perfectly.

In a medium bowl, combine the chopped eggs with mayonnaise and mustard. Start with a smaller amount of mayo and adjust based on your texture preference—some like it extra creamy, while others prefer it a bit drier.

Next, stir in the diced celery and onion. Mix gently so you don’t break down the eggs too much. You want a nice blend of creaminess and crunch in every bite.

Finish with a dash of salt and pepper to taste, and if you like a little extra zing, a splash of vinegar or a pinch of paprika goes a long way. Chill for at least 30 minutes to let the flavors meld.

From start to finish, this comes together in under 30 minutes, including boiling time. It’s the kind of no-fuss recipe you’ll find yourself making again and again.

Storage Options

Egg salad keeps surprisingly well in the fridge—perfect for meal prep or making ahead for parties and picnics.

Store leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4 days, though it's best eaten within the first 2-3 for optimal texture and flavor.

If you're planning to serve it for a crowd, you can make it a day ahead and refrigerate it overnight. The flavors actually improve as it sits, giving everything time to blend together.

Avoid freezing egg salad—the texture of the eggs and mayo doesn’t hold up well once thawed. You’ll end up with a watery mess instead of a creamy delight.

When it’s time to reheat (if you’re using it in a warm dish like a breakfast sandwich), do so gently. Just a few seconds in the microwave is all you need—any longer and the eggs can become rubbery.

Variations and Substitutions

One of the best things about this old fashioned egg salad is how flexible it is. You can stick to the classic version or switch things up based on what you have in the fridge.

For a healthier twist, swap half (or all) of the mayonnaise with plain Greek yogurt. It adds a bit of tang and protein while cutting down on fat.

Want a little spice? Stir in a dash of hot sauce or a pinch of cayenne pepper. You could also try a bit of horseradish or a chopped dill pickle for some zing.

For extra herb flavor, fold in fresh chopped dill, parsley, or chives. They add a pop of color and freshness that’s especially nice in spring and summer.

Add chopped bacon or crumbled cooked sausage to make it heartier and turn it into a breakfast-worthy spread.

If you’re going low-carb, skip the bread and serve your egg salad in lettuce cups or on cucumber slices. It’s a great way to enjoy all the flavor without the extra carbs.

No matter how you tweak it, this recipe is the perfect canvas for your personal touch. Don't be afraid to play around—sometimes the best versions come from happy accidents.

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