There’s something timeless and comforting about a classic egg salad. Creamy, rich, and simple, this Old Fashioned Egg Salad delivers pure nostalgia in every bite.
I first started making this recipe with my grandmother during lazy Sunday afternoons. We'd sit at the kitchen table, peeling eggs and sharing stories. To this day, a good egg salad sandwich instantly brings me back to those sweet, cozy memories.
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The beauty of this recipe? It’s incredibly easy, budget-friendly, and perfect for quick lunches, picnics, or light dinners. Let’s crack into all the reasons you’ll adore this Old Fashioned Egg Salad!
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Why You'll Love This Old Fashioned Egg Sa
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Prepare to fall head over heels for the ultimate comfort food! This Old Fashioned Egg Salad is everything you want in a classic recipe and more.
First of all, it’s incredibly simple and fast. With just a handful of everyday ingredients and a few easy steps, you can have a delicious meal ready in minutes—no fancy equipment or special skills needed.
It’s also affordable and filling. Eggs are one of the most economical sources of protein, making this salad perfect for feeding a family or prepping several lunches without breaking the bank.
Versatility is another huge win. You can enjoy this egg salad stuffed into sandwiches, scooped onto crackers, tucked into lettuce wraps, or just eaten by the spoonful!
And finally, it’s comfortingly nostalgic. There's a reason old-fashioned recipes like this stick around—they're timeless, satisfying, and beloved by all generations.
Now, let’s dive into the simple ingredients that make this egg salad so special.
Ingredients Notes
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Each ingredient in this Old Fashioned Egg Salad plays a key role in creating that familiar, beloved flavor.
Hard-boiled eggs are, of course, the foundation. Aim for perfectly cooked eggs—firm yolks without any grayish tinge. Boil them, cool them, then peel and chop them finely for the best texture.
Mayonnaise gives the salad its creamy, luscious base. I recommend using a good quality full-fat mayo for the richest flavor.
Yellow mustard adds a subtle tang and a beautiful pale yellow color. Just a teaspoon brightens the whole dish without overpowering it.
Celery brings the perfect crunch. Dice it very finely so that you get little pops of crispness without big chunks.
Sweet pickle relish is the secret ingredient for that old-fashioned, slightly sweet tang. If you prefer a little less sweetness, you can substitute chopped dill pickles instead.
Salt and pepper are essential for seasoning. A little goes a long way to bring out the natural richness of the eggs.
You’ll just need a mixing bowl and a fork or potato masher to bring it all together—no fancy gadgets required!
Now, let’s walk through exactly how to whip up this nostalgic classic.
How To Make This Old Fashioned Egg Salad
Making the perfect Old Fashioned Egg Salad is as easy as it gets. Here’s how:
Start by hard boiling your eggs if you haven't already. Place eggs in a saucepan, cover with water, bring to a boil, then cover and remove from heat. Let sit for 10–12 minutes, then cool under cold water before peeling.
Once your eggs are peeled, chop them finely. You can use a knife or a fork—some people even mash them slightly if they prefer a smoother texture.
In a large bowl, combine the chopped eggs, mayonnaise, mustard, finely diced celery, and sweet pickle relish. Stir gently to combine, being careful not to overmix. You want a creamy but slightly chunky texture.
Season with salt and pepper to taste. Start small—you can always add more, but you can’t take it out!
Chill in the fridge for at least 20–30 minutes before serving. This helps the flavors meld beautifully and gives the salad a cool, refreshing bite.
From start to finish, you’re looking at about 30 minutes total (including boiling time), and the payoff is huge.
Storage Options
Old Fashioned Egg Salad stores like a dream, making it perfect for meal prep.
- Refrigerator: Store in an airtight container for up to 3-4 days. Because it contains mayo and eggs, be sure to keep it properly chilled.
- Before serving leftovers: Give the salad a quick stir to reincorporate any dressing that might have separated.
Freezing is not recommended for egg salad—the texture of the eggs and mayo will suffer significantly when thawed.
Pro tip: If you're planning to serve it for an event, make it no more than a day ahead for the freshest flavor and texture!
Variations and Substitutions
This Old Fashioned Egg Salad is delicious as-is, but it's also a great base for creative twists!
Add fresh herbs: Chopped dill, parsley, or chives bring a fresh, vibrant flavor that lightens the richness.
Swap the relish: Prefer savory to sweet? Use finely chopped dill pickles or a splash of pickle juice for extra zing.
Make it healthier: Use half mayonnaise and half plain Greek yogurt for a lighter but still creamy version.
Spice it up: Add a dash of paprika, cayenne pepper, or even a few drops of hot sauce for a little kick.
Mix in extras: Chopped red onion, shredded carrots, or even crumbled bacon can add fun texture and flavor twists.
Don't be afraid to experiment and find your perfect combination—the beauty of a classic like this is how easily it adapts to your tastes!
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