There’s something timeless and comforting about a good old fashioned egg salad. With its creamy texture, simple ingredients, and nostalgic flavor, it’s a dish that never goes out of style.

I remember my grandmother making this recipe every Sunday after church. She’d mash the eggs with a fork, mix in just the right amount of mayo and mustard, and serve it on soft white bread with a sprinkle of paprika. It was the definition of comfort food—and it still is today. This version keeps it classic, quick, and budget-friendly, just the way it should be.

Let’s dive into what makes this humble salad so special.

Why You’ll Love This Old Fashioned Egg Salad

Get ready to fall in love with a recipe that’s as easy to make as it is to enjoy. This old fashioned egg salad is everything you want in a quick lunch or light dinner.

First off, it’s incredibly simple. With just a handful of pantry staples and a few hard-boiled eggs, you can whip up a satisfying meal in under 15 minutes. There’s no complicated prep work or fancy techniques—just classic flavors that always deliver.

It’s also super affordable. Eggs are one of the most budget-friendly sources of protein, and this recipe makes great use of them. Whether you're feeding a family or just making lunch for one, this salad won’t break the bank.

Versatility is another huge perk. Spoon it onto toast, serve it in lettuce wraps, pile it high on a croissant, or eat it straight from the bowl with a fork—there’s no wrong way to enjoy it.

Lastly, it’s a great make-ahead option. The flavor only improves after a few hours in the fridge, making it perfect for meal prep or picnics. Once you make it, you’ll see why this is a go-to recipe for so many families.

Ingredients Notes

The beauty of this egg salad lies in its simplicity. Every ingredient is easy to find and comes together to create that signature creamy, tangy bite we all know and love.

Hard-boiled eggs are, of course, the star. You’ll want them perfectly cooked—not overdone with greenish yolks, but tender and yellow. I like to let mine sit in hot water for about 12 minutes, then plunge them into an ice bath for easy peeling.

Mayonnaise adds richness and brings the whole mixture together. Use full-fat mayo for the most traditional flavor and texture. If you're trying to lighten things up, you can swap in a portion of Greek yogurt, but I find classic mayo gives it that old-school deli vibe.

Yellow mustard gives the salad a subtle tang and beautiful color. Just a teaspoon or two is enough to brighten up the flavor. You can use Dijon if that’s what you have on hand, but for the traditional flavor, go with yellow.

Celery brings crunch and a fresh bite. Chop it finely so you get texture without large chunks. This addition is optional, but it’s a classic touch that adds dimension to the creamy eggs.

Sweet pickle relish is the secret weapon. It adds a gentle sweetness and slight acidity that balances the richness of the mayo and eggs. Don’t skip it—this little ingredient makes a big difference.

As for equipment, you don’t need anything fancy. A medium mixing bowl, a fork or potato masher for breaking up the eggs, and a spoon for mixing will do the trick. If you want perfectly uniform egg pieces, an egg slicer is handy, but not required.

How to Make This Old Fashioned Egg Salad

Making this egg salad is as easy as boiling water—literally. The most time-consuming step is cooking the eggs, and even that can be done ahead of time.

Start by hard boiling your eggs. Place them in a saucepan and cover them with cold water. Bring the water to a boil, then cover the pot, turn off the heat, and let them sit for about 12 minutes. Once they’re done, transfer them to an ice bath to cool completely. This makes peeling much easier and gives you beautiful yolks every time.

Once the eggs are peeled, chop them to your preferred texture. Some people like a chunky salad, others prefer it smoother. I usually mash them with a fork until they’re broken down but still a little rustic. You can also use an egg slicer to dice them uniformly.

Next, in a medium bowl, combine the chopped eggs with mayonnaise, mustard, celery, and sweet pickle relish. Start with a small amount of mayo and add more as needed—you want it creamy but not soupy. Stir until everything is well mixed.

Taste and season with salt and pepper. Everyone’s preference is a little different, so adjust to your liking. If you’re feeling fancy, a sprinkle of paprika or fresh chives on top adds a nice finishing touch.

From start to finish, the whole process takes about 15 minutes (plus egg-cooking time if not already done). What you get is a creamy, tangy, satisfying dish that’s ready to enjoy immediately or chilled for later.

Storage Options

Old fashioned egg salad stores beautifully, making it ideal for make-ahead meals and quick lunches throughout the week.

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days, though I recommend eating it within 1–2 days for the best texture and flavor.

If you’re planning to pack it in lunchboxes or picnic baskets, keep it cold in an insulated container with an ice pack. Because of the mayonnaise and eggs, it’s important not to let it sit out at room temperature for more than 2 hours.

You can’t freeze egg salad, unfortunately. The mayonnaise tends to separate, and the texture of the eggs becomes unpleasant after thawing. Stick to enjoying it fresh or refrigerated.

To re-serve, simply stir it to reincorporate any separated dressing. You may want to add a small spoonful of mayo if it’s looking dry after a day or two.

Variations and Substitutions

One of the great things about egg salad is how easy it is to customize. A few tweaks can turn this classic into something totally new—without losing that old fashioned charm.

For a bit more flavor complexity, try using Dijon mustard in place of yellow mustard. It adds a touch of spice and depth that pairs nicely with the creamy eggs.

If you’re looking to cut calories, you can substitute half of the mayo with plain Greek yogurt. This keeps the salad creamy but adds protein and reduces fat, with a slightly tangy twist.

Chopped red onion or green onion adds a fresh sharpness that plays well against the richness of the eggs and mayo. Just a tablespoon or two is enough to make a difference.

If you love herbs, try mixing in a bit of dill, parsley, or chives for extra freshness. Dill in particular pairs beautifully with eggs and pickles.

Want to make it heartier? Add in chopped bacon, avocado, or even a bit of shredded cheddar cheese. These variations turn a simple salad into a more filling sandwich or wrap.

Don’t be afraid to experiment and make this recipe your own. It’s a forgiving, flexible dish that invites creativity while still honoring its classic roots.