There's something deeply nostalgic about a good Old Fashioned Egg Salad — creamy, tangy, and just the right touch of crunch. Whether you're piling it onto buttery toast or scooping it into lettuce wraps, the rich aroma of hard-boiled eggs mixed with mayo and a hint of mustard instantly brings back memories of sunny picnics and after-school snacks.

I grew up eating egg salad the way my grandmother made it: no fancy extras, just simple ingredients done right. This version honors that tradition while adding a few subtle tweaks for maximum flavor and texture. It's a quick, budget-friendly favorite that's perfect for lunchboxes, brunch tables, or a comforting midnight snack.

If you’re looking for a timeless, satisfying recipe that’s ready in minutes and loved by all ages, you’re going to adore this one. Let’s dive into what makes this classic so special.

Why You'll Love This Old Fashioned Egg Salad

This egg salad isn’t just easy to make — it’s the kind of recipe that checks all the boxes for busy families, meal preppers, and anyone craving something hearty and familiar.

First off, it’s incredibly fast and simple. If you’ve got a pot, eggs, and a few pantry staples, you’re already halfway there. You can whip up a full batch in under 30 minutes, including boiling time.

It’s also super affordable. With just a handful of inexpensive ingredients, you can make enough egg salad to last several lunches or feed a crowd at your next casual get-together.

Another reason to love it? It’s endlessly customizable. Stick with the basics or add extras like chopped pickles, celery, or a sprinkle of paprika. This egg salad is a blank canvas for your personal touch.

And don’t forget how versatile it is. Spread it on toast, tuck it into a croissant, serve it with crackers, or spoon it over greens for a low-carb lunch. It fits effortlessly into your routine.

Whether you’re meal-prepping or making a last-minute lunch, this Old Fashioned Egg Salad has your back — simple, satisfying, and always delicious.

Ingredients Notes

The beauty of a traditional egg salad is in its simplicity. A few well-chosen ingredients come together to create a creamy, tangy mixture that’s greater than the sum of its parts.

It all starts with hard-boiled eggs. For the best texture, boil your eggs just until the yolks are firm but not chalky — about 10–12 minutes. Once cooled and peeled, a gentle chop gives you a nice mix of creamy yolk and tender whites in every bite.

Next comes the mayonnaise, the base of the dressing. Go with a good-quality mayo for a smooth, rich consistency. If you prefer a lighter version, you can substitute part of the mayo with plain Greek yogurt — but for a true old-fashioned taste, mayo is king.

To balance out the richness, a little yellow mustard adds just the right tangy kick. It’s subtle but essential. If you like a bit more bite, feel free to experiment with Dijon, but yellow keeps it classic.

Celery is the traditional crunchy element here. Finely diced, it adds freshness and texture without overpowering the smooth base. Some folks skip it, but I find it adds that satisfying snap in every forkful.

You don’t need any fancy tools, but having a medium mixing bowl, a sharp knife, and a basic egg slicer (optional) will make prep quick and easy. A rubber spatula is great for folding everything together without mashing the eggs too much.

How To Make This Old Fashioned Egg Salad

Making a batch of egg salad is straightforward, but a few tips can help you get the texture and flavor just right every time.

Start by placing your eggs in a single layer in a saucepan. Cover them with cold water by about an inch, then bring the pot to a boil over medium-high heat. Once boiling, cover with a lid, turn off the heat, and let the eggs sit for 10–12 minutes. This method yields perfectly cooked yolks every time.

After the eggs are done, transfer them to an ice bath. This cools them quickly and makes peeling a breeze. Let them sit in the cold water for at least 5 minutes before cracking and peeling.

Once peeled, chop the eggs into small, even pieces. Some people like their egg salad chunky, others prefer it finer — it’s up to you. I like a medium chop for a creamy yet textured finish.

In a mixing bowl, combine the chopped eggs with mayonnaise, yellow mustard, finely diced celery, a pinch of salt, and a dash of black pepper. Mix gently until everything is well coated, being careful not to overwork the eggs.

Taste and adjust seasoning if needed. Sometimes I add a small splash of pickle juice or a tiny pinch of sugar to balance the flavors, depending on what I’m pairing it with.

The whole process, from boiling to mixing, takes less than 30 minutes. Once chilled, the egg salad is ready to serve — creamy, flavorful, and just the right amount of retro comfort.

Storage Options

Egg salad stores beautifully, which makes it ideal for meal prep or easy grab-and-go lunches during the week.

For best results, transfer the egg salad to an airtight container as soon as it's cooled. It will keep well in the refrigerator for up to 4 days. Because it contains mayo and eggs, it’s best to avoid leaving it out at room temperature for more than two hours.

If you're preparing it for a picnic or outdoor event, be sure to pack it in a cooler or insulated bag with ice packs to keep it safe and fresh.

Unfortunately, egg salad does not freeze well. The eggs and mayonnaise tend to separate and become watery once thawed, so it’s best enjoyed fresh from the fridge.

To rehydrate the salad after a day or two, stir in a small spoonful of mayo or a splash of milk to bring back its creamy texture. Serve chilled, or let it sit at room temperature for 15 minutes before eating for the best flavor.

Variations and Substitutions

One of the best parts about this egg salad is how easily it adapts to your tastes or what you have on hand in the kitchen.

For a tangier profile, try adding a tablespoon of dill pickle relish or a splash of pickle juice. This adds a burst of brightness and is especially great when served on rye bread.

Want a little heat? Stir in a pinch of paprika, a splash of hot sauce, or a small spoonful of horseradish for a zippy, spicy twist. It gives the classic a fun kick without straying too far from tradition.

You can also mix in additional veggies like chopped green onions, diced red onion, or grated carrots for color and crunch. These ingredients boost both nutrition and flavor while keeping the salad hearty and satisfying.

If you’re looking for a lighter version, substitute half of the mayo with plain Greek yogurt or mashed avocado. You’ll still get that creamy texture but with fewer calories and more nutrients.