Old Fashioned Egg Salad Recipe

There's something undeniably comforting about a bowl of Old Fashioned Egg Salad—creamy, tangy, and rich with the flavor of perfectly hard-boiled eggs. Whether you're piling it high on soft sandwich bread or spooning it onto crackers for a quick snack, this classic dish delivers satisfying flavor with every bite.

this Recipe

I grew up watching my grandmother make this exact recipe, gently folding the chopped eggs with a dollop of mayonnaise and a touch of mustard. It’s the kind of no-fuss, always delicious meal that’s stood the test of time in our family. Best of all, it's quick to whip up, uses pantry staples, and keeps well for days—ideal for make-ahead lunches or lazy weekend brunches.

Let’s dive into what makes this simple dish such a standout.

Why You'll Love This Old Fashioned Egg Salad

Get ready to fall in love with a dish that’s as timeless as it is tasty. Old Fashioned Egg Salad isn’t just for tea sandwiches—it’s a versatile, budget-friendly staple you’ll find yourself making again and again.

It’s ridiculously easy to make. You’re just a few ingredients and one mixing bowl away from a creamy, flavorful salad that’s ready in minutes. There’s no complicated prep, just good old-fashioned simplicity.

Perfect for meal prep. Whip up a batch at the start of the week, and you’ve got lunch sorted for days. It holds up beautifully in the fridge and tastes even better the next day after the flavors meld.

Incredibly affordable. Eggs, mayo, mustard, and a few basic seasonings—that’s it. It’s one of the most budget-friendly protein-packed recipes out there.

Totally customizable. Keep it classic, or jazz it up with chopped pickles, fresh herbs, or even a sprinkle of paprika. This is a base recipe that invites creativity.

Once you try it, you’ll wonder how something so simple can taste so good. Let’s take a closer look at the key ingredients that bring this dish to life.

Ingredients Notes

What makes Old Fashioned Egg Salad so special is how it transforms a handful of everyday ingredients into something rich, creamy, and crave-worthy. Each element plays a small but essential role in building that nostalgic flavor.

The eggs are, of course, the star. Use large eggs and make sure they’re hard-boiled just right—firm, with no greenish ring around the yolk. A gentle boil followed by an ice bath ensures perfect texture every time.

Mayonnaise provides the creamy base. I prefer using full-fat mayo for that old-school richness, but you can absolutely lighten it up with avocado mayo or even Greek yogurt if you’re feeling adventurous. Either way, don’t skimp on this ingredient—it’s key to the texture.

Yellow mustard adds just the right tang to balance the richness. It brings that unmistakable classic flavor you associate with deli-style egg salad. A little goes a long way, but it’s essential.

Celery and onion give the salad a subtle crunch and freshness. Finely diced, they keep things interesting and stop the salad from feeling too heavy. You can leave them out if you're a purist, but I love the bite they add.

You’ll also want salt, black pepper, and a tiny pinch of paprika to round things out. If you have it, a dash of celery seed or a splash of vinegar can elevate the flavor even further.

No fancy tools required here—a pot to boil eggs, a knife and cutting board, and a mixing bowl will do the trick.

How To Make This Old Fashioned Egg Salad

Making the perfect Old Fashioned Egg Salad is more about the technique than the ingredients. Here’s how to get it just right every time.

Start by boiling your eggs. Place them in a saucepan and cover with cold water. Bring the pot to a gentle boil, then turn off the heat, cover, and let the eggs sit for 10-12 minutes. This method helps prevent overcooking and keeps the yolks tender and bright.

Once the eggs are cooked, transfer them immediately into an ice bath. Let them chill for at least 5 minutes—this makes them easier to peel and stops the cooking process. When they’re cool, gently crack and peel them, then rinse off any remaining bits of shell.

Chop the eggs into small, even pieces. I like a rough chop with a mix of small bits and larger chunks—it gives the salad texture. Add them to a large bowl.

Next, stir in your mayonnaise, mustard, and a pinch of salt and pepper. Mix gently to combine, being careful not to mash the eggs too much. You want a creamy consistency but still retain a bit of structure.

Fold in the finely diced celery and onion, then give it a final taste. Adjust seasoning if needed. A pinch more salt or a tiny bit of acid—like a splash of vinegar—can really brighten it up.

From start to finish, this dish takes about 20-25 minutes, especially if you prep the eggs ahead of time. Expect a creamy, rich texture with just enough zing and crunch to keep it interesting.

Storage Options

One of the best things about Old Fashioned Egg Salad is how well it stores. In fact, it might even taste better after a night in the fridge.

Store your egg salad in an airtight container and refrigerate immediately. It’ll stay fresh for up to 4 days, making it a perfect make-ahead lunch option.

If you’re prepping sandwiches ahead of time, consider storing the salad separately and assembling just before serving to avoid soggy bread.

For serving leftovers, give the egg salad a quick stir to re-incorporate any separated moisture. If it seems a little dry, a spoonful of mayo or a splash of lemon juice can bring it right back to life.

As for freezing—egg salad doesn’t freeze well due to the mayo and eggs changing texture. Stick to fridge storage for best results.

Variations and Substitutions

This recipe is a blank canvas just waiting for your personal twist. Whether you like it classic or want to mix things up, there’s plenty of room to play.

For a lighter version, swap some or all of the mayo for Greek yogurt. It gives the same creaminess with a bit of tang and fewer calories.

Want more flavor? Add diced pickles or relish for a sweet and tangy kick. Some folks even like a spoonful of pickle juice in the mix—try it and see what you think!

For texture, toss in chopped fresh herbs like dill or parsley. They add color and freshness that really brighten the dish.

Craving some spice? A dash of hot sauce or a sprinkle of cayenne pepper will give it a subtle heat. You can even stir in a bit of horseradish if you like that bold, zesty flavor.

And don’t be afraid to experiment with different types of mustard—Dijon gives it a sophisticated edge, while whole grain adds a nice pop.

Whether you keep it simple or make it your own, this Old Fashioned Egg Salad is all about comfort, convenience, and good old-fashioned flavor. So go ahead—get creative, and enjoy every bite.

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