Old Fashioned Egg Salad Recipe

There's something undeniably comforting about the creamy, savory goodness of old fashioned egg salad. From the first bite, you're met with velvety chopped eggs, a hint of tangy mustard, and just the right amount of crunch from finely diced celery—it's the kind of classic dish that never goes out of style.

I remember my grandmother whipping up a bowl of egg salad every Sunday afternoon after church. Served on warm toast or tucked inside soft sandwich rolls, it was the simple pleasure that brought everyone to the kitchen. Not only is this recipe quick and budget-friendly, but it's also endlessly versatile and perfect for meal prep.

Whether you're packing lunches, prepping for a picnic, or just craving a nostalgic bite, this old fashioned egg salad has you covered. Let’s dive into what makes it a timeless favorite.

Why You’ll Love This Old Fashioned Egg Salad

This egg salad isn’t just a retro recipe—it’s a keeper. Simple to prepare and full of flavor, it’s the kind of dish that never disappoints.

First off, it’s incredibly quick and easy. With just a handful of pantry staples and about 20 minutes of your time, you’ll have a hearty, protein-packed salad ready to go. It’s great for busy weekdays when you want something satisfying without spending hours in the kitchen.

It’s also wonderfully budget-friendly. Eggs are one of the most economical sources of protein out there, and when paired with a few basic ingredients like mayonnaise and mustard, you’ve got a complete dish for just a few dollars.

Another major plus is that it’s great for meal prep. Make a batch at the start of the week and enjoy it in sandwiches, wraps, or on crackers for easy grab-and-go lunches or snacks.

And don’t overlook its versatility. You can serve it cold or room temp, as a sandwich, on a bed of greens, or even scooped with crunchy veggies. It’s a blank canvas that can be adapted to suit your taste.

Ready to make your own batch of this comforting classic? Let’s take a look at the ingredients that bring it all together.

Ingredients Notes

The beauty of this old fashioned egg salad lies in its humble, wholesome ingredients. Each one plays a unique role in creating the creamy, satisfying texture and rich flavor you expect from a great egg salad.

Let’s start with the eggs, the heart of the dish. For the best texture, I recommend using large eggs and boiling them just right—firm but not overcooked, with yolks that are fully set but still tender. Once peeled and chopped, they provide a soft, fluffy base that soaks up all the flavor.

Next up is mayonnaise, which brings everything together. Go for a high-quality mayo for the creamiest, richest result. If you’re watching calories, a light mayo or even Greek yogurt can work as a substitute, though it will slightly alter the flavor profile.

The sharp tang of yellow mustard cuts through the richness beautifully. It adds a subtle zing that brightens the dish without overpowering the more delicate egg flavor. If you prefer a deeper flavor, a touch of Dijon mustard is a great twist.

Celery adds that much-needed crunch and a touch of freshness. Finely chopped, it gives the salad texture and balances the creaminess. Don’t skip it—it’s a small detail that makes a big difference.

Finally, a little onion (I like to use sweet or red onion) gives the salad a gentle bite and added depth. If raw onion isn’t your thing, try soaking it in cold water for 10 minutes first, or opt for green onions instead for a milder flavor.

No special equipment is needed—just a pot to boil the eggs, a mixing bowl, and a sharp knife for chopping. A potato masher can be handy if you like a finer texture.

How To Make This Old Fashioned Egg Salad

Putting this egg salad together is as simple as it gets, but a few tips along the way will ensure yours turns out perfect every time.

Start by boiling your eggs. Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes. Then transfer them to an ice bath to stop the cooking and make peeling easier.

Once the eggs are cooled and peeled, chop them to your preferred consistency. Some like big chunks, others prefer a finer texture. I go for a medium chop—enough texture to bite into, but smooth enough to spread easily.

In a large bowl, combine the chopped eggs with mayonnaise and mustard. Start with a few tablespoons of mayo and a teaspoon of mustard—you can always add more to taste. Mix gently to avoid mashing the eggs too much.

Next, add in your finely chopped celery and onion. Mix until everything is evenly distributed. Give it a taste and adjust the seasoning with salt and freshly ground black pepper. You can also add a sprinkle of paprika for color and a hint of smokiness.

Let the salad chill in the fridge for at least 30 minutes before serving. This helps the flavors meld and gives the texture time to set. It’ll taste even better the next day!

Altogether, the whole process takes about 30 minutes, including boiling and cooling the eggs. It’s quick, easy, and totally satisfying—everything a great egg salad should be.

Storage Options

Old fashioned egg salad stores beautifully, making it a fantastic make-ahead dish for the week.

Keep it in an airtight container in the fridge and it’ll stay fresh for up to 4 days. Make sure to store it as soon as it cools—don’t leave it sitting out at room temperature for more than two hours.

If you're using it for sandwiches, consider storing the salad and bread separately to prevent sogginess. Just scoop and assemble when you're ready to eat.

Unfortunately, freezing isn’t recommended for egg salad. The mayonnaise tends to separate when thawed, and the texture becomes watery and unpleasant.

To reheat (if you must), do so very gently in a microwave-safe container using 10-second intervals. However, this salad is best enjoyed cold or at room temperature.

Variations and Substitutions

One of the best things about egg salad is how easy it is to customize. With just a few swaps or additions, you can make it your own.

Looking for a healthier spin? Try using Greek yogurt in place of half the mayo. It adds a nice tang and ups the protein content without sacrificing creaminess.

For extra crunch and flavor, add chopped pickles or relish. Dill pickles bring a briny bite, while sweet relish adds a hint of sweetness that balances the richness.

If you like a little heat, mix in a pinch of cayenne pepper or a dash of hot sauce. You can also toss in a few chopped jalapeños for a spicier twist.

Not a fan of celery or onions? Swap them for finely chopped bell pepper or grated carrot. They still add texture and color without the strong flavor.

Want to make it heartier? Stir in some chopped cooked bacon or diced avocado. These additions make it extra satisfying and turn a side dish into a main event.

The possibilities are endless, so don’t be afraid to experiment. Whether you stick with the classic or add your own flair, you’re sure to end up with something delicious.

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