There’s something incredibly comforting about a good old-fashioned egg salad. With its creamy texture, tangy zip, and satisfying bite, this classic dish has stood the test of time—and for good reason. One spoonful brings you right back to grandma’s kitchen table, where simple ingredients were transformed into something truly delicious.

I first started making this egg salad after inheriting my aunt’s handwritten recipe cards. This one was smudged, stained, and obviously well-loved. Over the years, I’ve made a few tweaks, but the heart of it remains the same—just perfectly cooked eggs, a creamy dressing, and a touch of nostalgia. It's quick, affordable, and always hits the spot.

Let’s dive into what makes this egg salad recipe a keeper for generations to come.

Why You’ll Love This Old Fashioned Egg Salad

Get ready to fall in love with the charm of a true lunch classic. This old-fashioned egg salad isn’t just about taste—it’s about simplicity, comfort, and timeless appeal.

First and foremost, it’s incredibly easy to make. With just a handful of basic ingredients and a few simple steps, you can whip up a delicious lunch in under 30 minutes. No complicated techniques or fancy tools needed.

It’s also budget-friendly, which makes it perfect for families, students, or anyone trying to stretch their grocery dollars. Eggs are a powerhouse of nutrition and one of the most affordable proteins around.

This recipe is endlessly adaptable. Whether you want to pile it high on sandwich bread, scoop it onto crackers, or enjoy it over a bed of lettuce, egg salad fits into whatever mood—or meal—you’re in.

And let’s not forget the nostalgic factor. There’s something deeply satisfying about returning to the classics. It’s the kind of dish that reminds you of family picnics, lazy Sunday lunches, or packed school lunches from years gone by.

Now that you’re craving a bite, let’s take a closer look at the ingredients that bring it all together.

Ingredient Notes

The beauty of this old-fashioned egg salad lies in its simplicity. Each ingredient plays a role in creating that creamy, slightly tangy flavor and soft, chunky texture we all know and love.

The star of the show is, of course, the eggs. You’ll want to use large eggs, boiled just right—firm but not rubbery, with bright yellow yolks. A quick tip: older eggs peel more easily after boiling, making your prep even smoother.

Next comes the mayonnaise, which gives the salad its signature creaminess. Go for a high-quality, full-fat mayo for the best flavor. If you prefer a lighter version, you can sub in some Greek yogurt or a blend of both, but traditional mayo keeps things authentically old-school.

Yellow mustard adds a pop of tang and just the right amount of zing. It brightens up the richness of the eggs and mayo without overpowering the mix. If you like a little extra depth, you can try Dijon mustard, but the classic yellow variety keeps it traditional.

A touch of celery brings crunch and freshness to the creamy base. It’s optional, but I love the contrast in texture. Dice it finely so it blends in rather than taking over.

Finally, a bit of onion or relish gives the egg salad that punch of flavor. I usually go with finely chopped green onions or sweet pickle relish, depending on what’s on hand. Both offer a subtle sweetness and sharpness that complements the eggs beautifully.

No special equipment is needed—just a pot for boiling, a bowl for mixing, and a fork or masher to break down the eggs. Simple, just like the recipe itself.

How to Make This Old Fashioned Egg Salad

Making this egg salad is as easy as it gets, and once you master it, you’ll be whipping it up from memory in no time.

Start by boiling your eggs. Place them in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Once the water reaches a rolling boil, turn off the heat, cover, and let the eggs sit for about 10-12 minutes. After that, transfer them immediately to a bowl of ice water to cool. This stops the cooking and makes peeling much easier.

Once the eggs are cool enough to handle, peel them and give them a rough chop. You can also mash them gently with a fork if you prefer a more textured egg salad. I like a mix of both chunks and creaminess, so I go with a combination of chopping and mashing.

Transfer the eggs to a large mixing bowl. Add your mayonnaise, mustard, a pinch of salt, and a few cracks of black pepper. If you’re using relish or chopped onions and celery, stir those in now. Mix everything together until it’s fully combined but not overmixed—you want it creamy with a bit of structure.

Taste and adjust your seasonings. Some people like a little more mustard or a splash of vinegar for extra tang. This is your chance to make it your own.

Your egg salad is now ready to enjoy. It’s best after chilling for about 30 minutes, but you can also serve it right away if you’re short on time. The entire process takes about 25 minutes from start to finish, making it perfect for busy days or last-minute meals.

Storage Options

Egg salad stores beautifully, making it ideal for meal prep or next-day lunches. Place any leftovers in an airtight container and keep it in the fridge. It will stay fresh for up to 3 days, though I find it’s best within the first 48 hours for peak texture and flavor.

If you’re prepping for a crowd or making sandwiches ahead of time, keep the egg salad separate until ready to serve. This prevents the bread from getting soggy and keeps everything tasting fresh.

Freezing egg salad isn’t recommended. The mayo-based dressing can separate and become watery once thawed, which changes both the texture and taste.

To re-serve, give it a good stir to redistribute the dressing. If it’s looking a bit dry, a small spoonful of mayo or a splash of milk can bring it back to life.

Variations and Substitutions

One of the best things about egg salad is how adaptable it is. You can keep it classic or dress it up depending on what’s in your pantry or your personal tastes.

For a lighter version, try using half mayonnaise and half plain Greek yogurt. You’ll get the same creamy consistency with a bit more protein and a slight tang that pairs well with the eggs.

If you like a little heat, stir in a dash of hot sauce or a sprinkle of paprika. A pinch of cayenne pepper or even diced jalapeños can add just the right kick for spicy food lovers.

Want it even heartier? Add chopped bacon or diced ham. These salty additions pair beautifully with the creaminess of the egg salad and make it a more filling lunch.

For extra crunch, try adding chopped pickles, red bell pepper, or even a handful of shredded carrot. These not only add texture but also a pop of color that makes the salad even more appealing.

Don’t be afraid to play with herbs, either. A little chopped dill, parsley, or chives can add a fresh, bright note that complements the richness of the eggs and mayo perfectly.

So go ahead—tweak, taste, and make this recipe your own. The foundation is solid, but the possibilities are endless.