Old Fashioned Egg Salad Recipe

There's something irresistibly nostalgic about a bowl of Old Fashioned Egg Salad. Creamy, comforting, and packed with flavor, it’s the kind of classic that brings you right back to grandma’s kitchen with one bite.

I first made this egg salad in a pinch for a weekend picnic when I needed something fast and fuss-free. What started as a simple throw-together became a requested staple in our home—served between slices of soft white bread or scooped over a bed of lettuce.

The beauty of this recipe is its simplicity. With just a few pantry staples and perfectly boiled eggs, you’ll have a delicious, protein-packed meal or snack that comes together in minutes.

Why You’ll Love This Old Fashioned Egg Salad

Get ready to rediscover one of the easiest and most comforting recipes from your childhood. This Old Fashioned Egg Salad is more than just a sandwich filling—it’s a reliable go-to for meals, snacks, and everything in between.

First and foremost, it’s incredibly quick and easy. You only need about 20 minutes start to finish, making it ideal for busy weekdays, last-minute lunches, or lazy weekend brunches.

It’s also budget-friendly. Eggs, mayo, and a few seasonings—that’s it. No fancy ingredients, just good old-fashioned flavor that won’t stretch your grocery bill.

This egg salad is surprisingly versatile too. Serve it on toast, with crackers, or even in lettuce wraps. It works for everything from school lunches to tea parties.

And don’t forget the comfort factor. There’s a reason this recipe has stood the test of time—it’s soothing, creamy, and full of nostalgic flavor with just the right balance of tang and crunch.

Ready to dive in? Let’s look at what you’ll need.

Ingredients Notes

This recipe is all about letting the humble ingredients shine. Each element plays a key role in delivering the rich texture and classic taste of a truly satisfying egg salad.

Eggs are the star of the show, of course. I recommend using large eggs that are hard-boiled and chilled. Older eggs are actually easier to peel than fresh ones, and a good 10-minute boil followed by an ice bath ensures perfect results every time.

Mayonnaise adds that signature creamy base. You can go full-fat for richness, or opt for a lighter version without sacrificing too much flavor. If you're feeling bold, a dollop of sour cream or Greek yogurt can add a little tang.

Yellow mustard provides a subtle bite that cuts through the richness of the mayo and egg. It’s a quiet hero here—just a teaspoon or two goes a long way.

Celery adds essential crunch. Finely chopped, it brings a refreshing contrast to the creaminess without overpowering the dish. You could also substitute finely diced pickles or relish for an extra tangy touch.

You’ll also need salt, pepper, and a touch of paprika for seasoning. I like a pinch of smoked paprika on top for color and a hint of warmth. No special equipment is required—just a pot for boiling, a bowl for mixing, and a fork or masher to break down the eggs.

How To Make This Old Fashioned Egg Salad

Making a good egg salad is all about balance and texture. Here’s exactly how to get it right every time.

Start by placing your eggs in a saucepan and covering them with cold water. Bring to a rolling boil over medium-high heat, then cover and remove from heat. Let the eggs sit for 10–12 minutes, then transfer to an ice bath to cool completely. This method ensures fully cooked yolks with no green ring.

Once your eggs are cool, peel them and chop them coarsely. I like to use a fork to mash some of the yolks slightly—this gives the salad a creamier consistency without making it too pasty.

In a medium mixing bowl, combine the chopped eggs with mayonnaise, mustard, finely chopped celery, salt, and pepper. Mix until everything is evenly coated, but don’t overdo it—you want some chunks for texture.

Taste and adjust the seasoning as needed. I often add a pinch more mustard or a splash of pickle juice if I’m in the mood for something tangier.

Finish with a light sprinkle of paprika over the top, especially if you’re serving it in a bowl for a brunch spread. From start to finish, the whole process takes no more than 20 minutes—less if you’ve pre-boiled your eggs.

Storage Options

Egg salad stores beautifully, making it a perfect make-ahead option for busy weeks. Simply spoon any leftovers into an airtight container and refrigerate.

It will stay fresh for up to 3 days in the fridge, although I find the flavors are best within the first 24 hours. The celery may lose its crunch over time, so consider adding it fresh if you're preparing a big batch in advance.

Avoid freezing egg salad. The mayo will separate and the eggs may develop a rubbery texture once thawed—not ideal for a creamy dish like this.

To re-serve, just give it a quick stir to reincorporate any separation. If needed, add a small spoonful of mayo to refresh the texture.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. With just a few tweaks, you can tailor it to fit your taste, dietary needs, or what’s in your fridge.

Looking to lighten things up? Try using Greek yogurt in place of half the mayo. It adds a little tang and ups the protein content without losing creaminess.

If you love pickles, mix in a tablespoon of sweet relish or finely diced dill pickles. This adds a punch of flavor and a little sweetness that pairs beautifully with the eggs.

For a little heat, stir in a dash of hot sauce or a pinch of cayenne pepper. I like to add a few dashes of Frank’s RedHot when I’m making this for myself.

Want more texture? Toss in chopped green onions, chives, or even some crispy bacon bits. It turns a simple egg salad into something even more satisfying.

You can also swap the mustard. Use Dijon for a more refined tang, or spicy brown for a bolder flavor. Don’t be afraid to play around—you really can’t mess this up.

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