This Old Fashioned Egg Salad is a simple, creamy delight made with hard-boiled eggs, mayonnaise, and a hint of mustard. It’s the perfect filling for sandwiches or served on crackers!
Making egg salad is so easy, even your kids might want to help! I love to add a sprinkle of paprika on top for some color—because who doesn’t like a little flair? 😄
To keep things quick, I often make a big batch and store it in the fridge. It never lasts long because it’s just so tasty! Enjoy it on a busy day—perfect comfort food!
Key Ingredients & Substitutions
Eggs: Large eggs are key for this recipe as they provide the best texture. If you can’t have eggs, try using silken tofu for a vegan version. It won’t taste the same but offers a creamy texture!
Mayonnaise: Traditional egg salad uses mayonnaise for creaminess. You can substitute Greek yogurt for a lighter version or even avocado for a healthier twist. I love using a mix of mayo and yogurt for a balance of flavors!
Dijon Mustard: It adds a nice tang. If you don’t have dijon, yellow mustard will work, but it’s a bit milder. I personally enjoy adding a touch of horseradish for a kick if I’m feeling adventurous!
Celery & Onion: Both add crunch and flavor. If you’re not a fan of celery, try chopped pickles or bell peppers. For the onion, green onions are a milder option, but you can also leave it out if you prefer.
Fresh Herbs: Dill or parsley are great for adding freshness. If you don’t have either, try chives or even a sprinkle of paprika for color and flavor!
How Do I Hard Boil Eggs Perfectly?
Hard boiling eggs might seem straightforward, but there are some tips to make it easier and to avoid overcooking. Follow these steps for the best results:
- Place eggs in a pot and cover them with water, about an inch above the eggs.
- Bring the water to a rolling boil, then cover the pot and turn off the heat. Let them sit for 10-12 minutes.
- After cooking, immediately transfer the eggs to an ice bath for about 5-10 minutes. This stops the cooking process and makes peeling easier.
By following these steps, you’ll avoid that green ring around the yolk and have perfectly cooked eggs for your salad!
How to Make Old Fashioned Egg Salad
Ingredients You’ll Need:
For the Egg Salad:
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar
- 1/4 cup celery, finely diced
- 1/4 cup onion, finely diced (yellow or green onion)
- Salt and pepper to taste
- Fresh dill or parsley, chopped (optional, for garnish)
- Bread or lettuce leaves for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and an additional 30 minutes to chill. So, all in all, you’re looking at around 45 minutes before you can enjoy your delicious egg salad!
Step-by-Step Instructions:
1. Hard Boil the Eggs:
Start by placing the eggs in a pot. Cover them with water and bring to a boil over high heat. Once it boils, reduce the heat and let them simmer for about 10-12 minutes. When they are done, carefully transfer the eggs to a bowl of ice water to cool down quickly before peeling them.
2. Chop the Eggs:
Once the eggs are cool, peel them and place them in a mixing bowl. Use a fork to chop the eggs into small pieces—this will give you a chunkier texture. If you prefer a creamier consistency, you can use a potato masher instead.
3. Mix in the Creamy Ingredients:
Now add the mayonnaise, Dijon mustard, and white vinegar to the chopped eggs. Stir everything together until it’s well mixed and creamy.
4. Add Crunch and Flavor:
Gently fold in the diced celery and onion to add some crunch. Season your egg salad with salt and pepper to taste. If you like, you can also sprinkle in some freshly chopped dill or parsley for extra flavor and a pretty touch.
5. Chill and Serve:
Cover the bowl with plastic wrap and chill the egg salad in the refrigerator for at least 30 minutes. This helps all the flavors come together beautifully. When you’re ready to serve, scoop it onto bread for sandwiches or spoon it onto lettuce leaves if you prefer a lighter option.
Enjoy your classic Old Fashioned Egg Salad! It’s a delightful dish perfect for any occasion!
Can I Substitute Greek Yogurt for Mayonnaise?
Absolutely! Greek yogurt can be a great healthier substitute for mayonnaise, giving your egg salad a nice tangy flavor. Just use the same amount of Greek yogurt as mayonnaise, and feel free to adjust the seasoning if needed since yogurt tends to be less salty than mayo.
How Long Will Leftover Egg Salad Last in the Fridge?
Your egg salad can be stored in an airtight container in the refrigerator for up to 3 days. Always make sure to seal it well to prevent odors from other foods in the fridge affecting the taste.
Can I Make Egg Salad Without Onions?
Yes! If you’re not a fan of onions, you can simply leave them out or replace them with another crunchy ingredient, like diced bell peppers or even pickles for a bit of zing. Adjust the seasoning to keep it flavorful!
Is There a Vegan Option for This Recipe?
Yes! You can make a vegan egg salad using tofu or chickpeas as the base. Mash them, then mix in plant-based mayo, mustard, and your choice of diced veggies. Add nutritional yeast for a cheesy taste, if desired. This will give you a similar texture and flavor without any animal products.
