Old Fashioned Egg Salad Recipe

There's something comforting and nostalgic about the simplicity of a well-made Old Fashioned Egg Salad. Creamy, tangy, and satisfyingly rich, this classic dish takes humble ingredients and turns them into a lunchtime favorite that's stood the test of time.

this Recipe

I grew up watching my grandmother whip this up on quiet Sunday afternoons, always with a touch of paprika and a side of buttered toast. It's easy to make, budget-friendly, and endlessly customizable—perfect for quick sandwiches, scooped onto greens, or just eaten straight from the bowl.

Let’s dive into why this retro favorite deserves a spot in your weekly meal rotation.

Why You'll Love This Old Fashioned Egg Salad

Whether you're packing lunches, hosting a picnic, or just craving something cool and creamy, this egg salad checks every box.

First, it’s incredibly quick and easy. With just a few pantry staples and hard-boiled eggs, you can have this dish ready in under 20 minutes. No fancy steps, just mix and serve.

Second, it's wonderfully budget-friendly. Eggs, mayo, mustard, and a few seasonings—that’s it. You likely have everything you need on hand already, which makes it a perfect solution for end-of-week meal prep.

Third, the flavor is both nostalgic and customizable. Love a bit of crunch? Add celery. Craving more tang? A touch of pickle juice does the trick. But even in its simplest form, it's packed with creamy, savory goodness.

Finally, it stores beautifully, making it an ideal make-ahead option. Whether you're meal prepping or planning a gathering, egg salad only gets better after a few hours in the fridge.

Now, let’s take a closer look at what you’ll need to bring this retro favorite to life.

Ingredients Notes

The charm of this old fashioned egg salad is in its simplicity. Each ingredient serves a purpose in delivering that creamy, tangy, slightly peppery flavor we all know and love.

Hard-boiled eggs are the heart of the recipe. For the best texture, aim for firm but tender whites and creamy yolks. Boil them, cool completely, then chop into coarse or fine pieces based on your texture preference.

Mayonnaise is what makes the salad rich and creamy. Full-fat mayo gives the best result, but if you’re watching calories, a high-quality light version works too. For a slightly more savory twist, try subbing half the mayo with sour cream or plain Greek yogurt.

Yellow mustard adds that subtle tang and a touch of sharpness. You can use Dijon for a slightly more sophisticated flavor, but classic yellow gives it that vintage diner taste we’re going for.

Celery and onion, finely chopped, provide a pleasant crunch and a mild bite. Red onion or green onions work especially well here. If you’re sensitive to raw onion, soak it in cold water for 10 minutes to mellow the flavor.

You’ll also want salt, black pepper, and paprika. Paprika isn’t just for garnish—it adds a gentle smokiness that really elevates the flavor. Optional add-ins include sweet pickle relish, chopped chives, or a dash of hot sauce if you like a kick.

No special equipment needed—just a bowl, a fork or potato masher for mixing, and a good knife for chopping.

How To Make This Old Fashioned Egg Salad

Making this egg salad is almost as easy as making toast. Here’s how to do it step-by-step.

Start by boiling your eggs. Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then cover, turn off the heat, and let sit for 10–12 minutes. Transfer eggs to an ice bath immediately to stop the cooking and make peeling easier.

Once cooled, peel and chop the eggs. You can go coarse or fine depending on your texture preference. I like a mix of chunky whites and creamy yolks, mashed slightly with a fork for the perfect balance.

In a medium bowl, combine the chopped eggs with mayonnaise, mustard, and your seasonings. Start with a couple tablespoons of mayo and adjust to your desired creaminess. Stir gently to avoid over-mashing.

Next, fold in your celery, onion, and any extras like relish or herbs. Taste and adjust seasoning. A pinch of salt and pepper often makes all the difference here, and don’t skip the sprinkle of paprika for that classic finish.

Cover and refrigerate for at least 30 minutes to let the flavors meld. The salad will taste even better after a few hours. Serve chilled on bread, crackers, or crisp lettuce leaves.

From start to finish, you’ll spend less than 30 minutes—and the result is a bowl of creamy, flavorful comfort that’s as good today as it was decades ago.

Storage Options

Egg salad keeps remarkably well, which makes it perfect for make-ahead meals and leftovers.

Store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days, though it’s best within the first 48 hours for optimal texture and flavor.

Avoid leaving egg salad out at room temperature for more than two hours, as it contains mayonnaise and eggs, which can spoil quickly if not properly chilled.

For school or work lunches, pack it in a chilled lunchbox or with an ice pack to maintain a safe temperature. A thermos with a cold pack works great too.

When reheating isn’t an option, egg salad makes a perfect cold meal. If it separates slightly after sitting, just give it a gentle stir and it's good as new.

Variations and Substitutions

One of the reasons this old fashioned egg salad has stood the test of time is how adaptable it is to different tastes and diets.

If you're avoiding mayonnaise, try using mashed avocado or Greek yogurt instead. These swaps add creaminess with fewer calories and a different nutritional profile.

For a little zip, mix in a spoonful of sweet pickle relish, chopped dill pickles, or even a splash of pickle juice. It adds brightness and balances the richness of the eggs.

Want to make it heartier? Add chopped bacon, ham, or even tuna to turn it into a protein-packed lunch. Just be sure to adjust the salt accordingly.

You can also experiment with different herbs. Chives, dill, or parsley all add a burst of freshness and color, perfect for spring or summer gatherings.

Don’t be afraid to play with textures either—add a few chopped nuts or seeds for crunch, or try serving it on rye toast, in a wrap, or inside a halved avocado for a fun twist.

With a base this solid, the possibilities are endless. Make it your own and enjoy the comfort of a true classic.

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