Old Fashioned Egg Salad Recipe

There's something incredibly comforting about a bowl of old fashioned egg salad, with its creamy texture, savory flavor, and nostalgic charm. Whether piled high on sandwich bread or served alongside crackers for a simple lunch, this classic never goes out of style.

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I first learned this recipe from my grandmother, who believed in keeping things simple but delicious. It’s become a staple in our family — quick to make, easy on the wallet, and always a crowd-pleaser. Let’s dive into what makes this egg salad recipe a keeper for generations.

Why You'll Love This Old Fashioned Egg Salad

Get ready to revisit a timeless classic that’s just as satisfying today as it was decades ago. This old fashioned egg salad is packed with flavor, comes together in minutes, and works for everything from picnics to weekday lunches.

First off, this recipe is incredibly quick and easy. With just a handful of ingredients and minimal prep, you can whip up a batch in under 30 minutes. It’s the kind of recipe that lets you spend less time in the kitchen and more time enjoying your meal.

It’s also budget-friendly. Eggs are one of the most affordable sources of protein, and you likely already have the rest of the ingredients in your pantry or fridge. Feeding a family or prepping meals for the week doesn’t have to break the bank.

Another reason to love this recipe is its versatility. Serve it between slices of white bread for a nostalgic sandwich, scoop it onto a bed of lettuce for a low-carb option, or spoon it into mini croissants for a more upscale twist.

Lastly, this egg salad is perfect for make-ahead meals. It keeps beautifully in the fridge for several days, making it ideal for weekly meal prep or last-minute lunches.

Ingredients Notes

The magic of this old fashioned egg salad lies in its simplicity. Each ingredient adds something special, whether it’s flavor, texture, or creaminess — and together, they create that comforting taste you remember from childhood.

Eggs are the star of this dish, so make sure to cook them just right. I prefer using large eggs and boiling them until the yolks are firm but not overdone. Once cooled and chopped, they provide a rich, velvety base for the salad.

Mayonnaise brings the creamy texture that binds everything together. Choose a good-quality mayo for the best flavor. If you like a slightly lighter version, feel free to substitute part of the mayo with plain Greek yogurt.

Mustard, particularly yellow mustard, gives the salad its characteristic tang and a hint of sharpness. It cuts through the richness of the eggs and mayo, balancing the flavors without overpowering them.

Celery adds a welcome crunch to every bite. Finely diced, it provides contrast to the creamy texture, and a pop of freshness that keeps the dish from feeling too heavy.

Sweet relish or chopped pickles are optional but highly recommended. They add a subtle sweetness and a bit of zing, rounding out the flavor profile and giving the salad that nostalgic deli-style taste.

You’ll also want to have a sharp knife, mixing bowl, and a potato masher or fork on hand for easy egg chopping and mixing.

How To Make This Old Fashioned Egg Salad

Making old fashioned egg salad couldn’t be easier, and it’s all about combining a few well-cooked ingredients in just the right proportions.

Start by hard-boiling your eggs. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, cover the pan, turn off the heat, and let them sit for about 10-12 minutes. Then transfer them to an ice bath to cool completely — this makes peeling much easier and keeps the yolks bright and tender.

Once the eggs are cool, peel and chop them. You can use a fork, a potato masher, or simply dice them with a knife. I prefer a mix of fine and chunky pieces for a more interesting texture.

In a large mixing bowl, combine the chopped eggs, mayonnaise, mustard, and celery. Add a spoonful of sweet relish or chopped pickles if desired. Season generously with salt and pepper. Stir gently until everything is well combined.

Taste and adjust the seasoning. Sometimes I like to add a dash of paprika or a sprinkle of garlic powder for an extra kick, but it’s completely optional.

Once mixed, chill the salad in the fridge for at least 30 minutes before serving. This allows the flavors to meld together beautifully. You can serve it immediately, but it’s even better the next day.

Total prep and cook time is about 25 minutes. From boiling the eggs to mixing the salad, this recipe is as stress-free as it gets.

Storage Options

This egg salad stores wonderfully in the refrigerator, making it a great choice for meal prep or quick weekday meals.

To store, place the egg salad in an airtight container and refrigerate. It will stay fresh for up to 4 days. Be sure to give it a good stir before serving again, as some separation may occur.

Avoid freezing egg salad. The texture of the eggs and mayonnaise can change dramatically after thawing, becoming watery and unpleasant.

For packing lunches, spoon the salad into a small container with a tight-fitting lid. Keep it chilled with an ice pack if you won’t be eating it within a few hours.

To reheat? Actually, don’t! Egg salad is best served cold or at room temperature. Just stir and serve straight from the fridge.

Variations and Substitutions

One of the best things about old fashioned egg salad is how easy it is to adapt. You can tweak the flavors to suit your preferences or use what you have on hand.

For a spicy version, add a pinch of cayenne pepper or a dash of hot sauce. Chopped jalapeños or a spoonful of sriracha also add a welcome heat without overwhelming the dish.

If you prefer a lighter option, substitute half of the mayonnaise with plain Greek yogurt. This keeps the salad creamy while cutting down on fat and adding a touch of tanginess.

To make it herbaceous, try mixing in freshly chopped dill, chives, or parsley. These herbs brighten up the flavor and add a bit of green to the salad.

You can also add extra protein. Chopped cooked bacon, canned tuna, or even diced ham blend well with the eggs and elevate the dish into something a little heartier.

Looking for a low-carb twist? Skip the bread and serve your egg salad in lettuce wraps or spoon it over avocado halves for a satisfying, keto-friendly meal.

No matter how you mix it, don’t be afraid to get creative. This recipe is a blank canvas, ready for your personal touch.

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