Old Fashioned Egg Salad Recipe

There's something so comforting about a bowl of old fashioned egg salad—creamy, tangy, and just the right amount of chunky. It’s the kind of recipe that brings back memories of summer picnics, church potlucks, and after-school sandwiches made by Grandma.

this Recipe

I first learned how to make this from my great-aunt, who never measured anything but somehow always nailed the balance of mayo and mustard. This version stays true to that nostalgic taste, using just a handful of simple ingredients you probably already have in your kitchen. It's quick, affordable, and endlessly satisfying.

Let’s dive into why you’ll want to make this egg salad again and again.

Why You'll Love This Old Fashioned Egg Salad

Get ready to fall in love with a lunch classic that never goes out of style. This egg salad recipe delivers flavor, simplicity, and comfort in every bite.

First off, it’s incredibly easy and quick to prepare. Once your eggs are boiled, everything else comes together in less than 10 minutes. Whether you’re whipping up sandwiches for the week or need a last-minute dish for a get-together, this recipe has your back.

It’s also budget-friendly. Eggs, mayo, mustard, and a few pantry staples are all you need. It’s a perfect way to feed your family (or yourself!) without breaking the bank, and it scales beautifully for larger batches.

You’ll love how versatile it is, too. Serve it on toast, in lettuce wraps, on crackers, or scooped into hollowed tomatoes for a pretty presentation. It also makes a great meal-prep option for work or school lunches.

Lastly, it’s just so nostalgic. This egg salad brings that cozy, familiar flavor with every bite—smooth, slightly tangy, and rich without being heavy. It’s the kind of recipe that reminds you of home.

Let’s take a closer look at the simple ingredients that make this classic shine.

Ingredients Notes

The beauty of this egg salad lies in its simplicity. Every ingredient serves a purpose, creating a creamy, flavorful mixture that feels both familiar and indulgent.

Eggs are, of course, the star. You’ll want to use hard-boiled eggs that are perfectly cooked—firm but not rubbery, with yolks that are fully set and bright yellow. I usually boil mine for 10 minutes, then cool them in an ice bath to make peeling easier and prevent that greenish ring around the yolk.

Mayonnaise provides the creamy base of the salad. A good-quality mayo makes a big difference here. It adds richness and brings everything together. If you like a lighter version, you can substitute half with plain Greek yogurt, but classic mayo is what gives it that old-fashioned flavor.

Yellow mustard is what sets this apart from more modern or upscale versions of egg salad. It adds a gentle tang and slight bite without overpowering the eggs. A little goes a long way, but it’s essential to achieve that nostalgic taste.

Celery and onion add just the right amount of crunch and flavor contrast. I like to finely dice both so they blend into the salad without taking over. Red onion gives a mild, slightly sweet taste, but white or yellow onion will work too.

You won’t need any fancy equipment—just a medium mixing bowl, a fork or potato masher for breaking up the eggs, and a spoon to mix everything together. If you like a super-smooth texture, a food processor can be used, but I find hand-mashing keeps the classic texture intact.

How To Make This Old Fashioned Egg Salad

Making this egg salad couldn’t be simpler, and it’s perfect for beginner cooks or seasoned pros alike.

Start by boiling your eggs. Place them in a pot, cover with cold water, and bring to a boil over medium-high heat. Once the water is boiling, let them cook for about 10 minutes. Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make peeling easier.

Once the eggs are cool, peel them and chop them. You can dice them finely or mash them roughly, depending on your preferred texture. I like mine somewhere in between—still a bit chunky, but easy to spread on bread.

Add the chopped eggs to a mixing bowl, then stir in the mayonnaise and yellow mustard. Start with a couple of tablespoons of mayo and a teaspoon of mustard, and adjust to your taste. Mix until the eggs are coated and the texture is smooth but still has some body.

Fold in the celery and onion next. They add that crisp bite that balances the creamy eggs perfectly. You can also toss in a pinch of salt, black pepper, and a dash of paprika if you like a little extra depth.

Once everything is mixed, give it a taste and adjust the seasoning. Letting the salad chill for about 30 minutes before serving will help the flavors meld together beautifully. Total prep time, including boiling the eggs, is around 25–30 minutes.

Storage Options

This egg salad stores wonderfully, making it ideal for meal prep or leftover lunches.

In the refrigerator, it will keep well in an airtight container for up to 4 days. I recommend storing it in a shallow container to help it cool evenly and stay fresh.

If you’re making a larger batch for the week, consider dividing it into smaller containers for grab-and-go portions. This also helps prevent contamination from repeated scooping.

Because it contains mayonnaise, it’s not suitable for freezing—the texture becomes watery and separated after thawing. Stick to refrigeration and consume within a few days for best quality.

To reheat? Don’t. Egg salad is meant to be served cold or at room temperature. If you’ve refrigerated it, just give it a quick stir before serving to redistribute the creamy base.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. You can easily tweak it to match your taste or use what’s already in your fridge.

If you’re looking for a healthier twist, try swapping half the mayo for plain Greek yogurt. It adds a bit of tang and reduces the overall fat content without sacrificing creaminess.

Want to spice it up? Add a dash of hot sauce or a sprinkle of cayenne pepper. You can even stir in a spoonful of relish or chopped dill pickles for a briny kick that plays well with the mustard.

For an herby variation, toss in a handful of chopped fresh dill, parsley, or chives. Fresh herbs brighten up the flavor and add a colorful touch that makes the salad feel extra fresh.

If you prefer a smoother texture, mash the eggs more thoroughly and skip the celery. You’ll end up with a spreadable mixture that’s perfect for crackers or delicate sandwiches.

Experiment with different breads and serving styles, too—croissants, toasted rye, or even lettuce wraps all make excellent vehicles for this egg salad.

At the end of the day, this recipe is all about comfort and flexibility. Play around with it until it becomes your own go-to version. Whether you’re packing lunch or feeding a crowd, this old fashioned egg salad is sure to satisfy every time.

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