Old Fashioned Egg Salad Recipe

I keep a jar of this Old Fashioned Egg Salad in my fridge because its creamy, tangy blend makes every sandwich, salad, and snack irresistibly satisfying and perfectly low-carb.

I’m obsessed with my old fashioned egg salad because it’s the kind of simple dish I crave on repeat. I love the way 6 large eggs mash into a chunky, rich base and how 1/2 cup mayonnaise gives it that unapologetic creaminess.

I picture it slapped between bread, crowding a plate, or sneaked with a fork when nobody’s watching. But it’s not fussy or pretentious.

It’s honest, punchy, and reliably addictive. I brag about it to friends and guard my tweaks like a secret.

Pure, salty-smooth hit. Bring me a fork and watch me disappear every single time, no exceptions.

Ingredients

• Eggs: creamy protein, soft texture, the salad’s rich backbone.
• Mayonnaise: makes it silky and indulgent, full-fat tastes best.
• Mustard: a tangy lift, wakes up the whole mix.
• Celery: crunchy freshness, keeps it from being mushy.
• Pickle relish: sweet or dill, adds briny pops and fun texture.
• Dill pickle: if used, punchy saltiness and crisp bite.
• Green or red onion: sharpness and little bite in every forkful.
• Lemon juice or vinegar: brightens flavors, cuts richness a bit.
• Kosher salt: brings out everything, don’t skip or undersalt.
• Black pepper: subtle heat and depth, keeps it interesting.
• Sugar: basically a classic wink, balances tang and salt.
• Paprika: a pretty dusting, smoky color and mild warmth.
• Parsley or chives: fresh herb zing, bright little finish.

Ingredient Quantities

• 6 large eggs, hard boiled and peeled
• 1/2 cup mayonnaise (use your favorite, full fat for best taste)
• 1 tablespoon yellow mustard or Dijon mustard, your call
• 2 stalks celery, finely chopped
• 2 tablespoons sweet or dill pickle relish, or 1 small dill pickle finely chopped
• 2 tablespoons finely chopped green onion or red onion, about 1 small
• 1 teaspoon lemon juice or white vinegar
• 1/2 teaspoon kosher salt, adjust to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated sugar (optional, classic touch)
• 1/2 teaspoon paprika for garnish, optional
• 1 tablespoon chopped fresh parsley or chives, optional

How to Make this

1. Place 6 large eggs in a single layer in a pot, cover with cold water by about an inch, bring to a gentle boil, then cover, remove from heat and let sit 10-12 minutes for hard boiled eggs; transfer to an ice bath right away so they stop cooking and peel easier.

2. Peel the eggs and roughly chop 4 of them into bite sized pieces, then finely chop the last 2 for a creamier texture; you want a mix of chunk and mash.

3. In a medium bowl whisk together 1/2 cup mayonnaise, 1 tablespoon mustard (yellow or Dijon), 1 teaspoon lemon juice or white vinegar, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon granulated sugar if using; taste and adjust the tang or salt now.

4. Add 2 stalks finely chopped celery, 2 tablespoons sweet or dill pickle relish (or 1 small dill pickle finely chopped), and 2 tablespoons finely chopped green or red onion to the dressing; stir to combine.

5. Fold the chopped eggs into the dressing gently so you keep some chunks, but mash a few pieces with the back of a fork to help bind everything; dont overmix or it gets gluey.

6. If the salad feels too thick, thin with a teaspoon or two of water, milk or extra lemon juice; if too thin, add a little more mayo.

7. Cover and chill at least 30 minutes to let flavors meld, longer is better; this also helps the texture firm up for sandwiches.

8. Before serving, taste and tweak seasoning, add more salt, pepper or mustard if it seems flat; stir in 1 tablespoon chopped fresh parsley or chives if using.

9. Serve on bread or tucked into lettuce leaves for a low carb option, sprinkle 1/2 teaspoon paprika over the top for color and a final little flavor pop.

Equipment Needed

1. Medium saucepan with lid for boiling the eggs
2. Large bowl for the ice bath
3. Medium mixing bowl for the dressing and to combine everything
4. Chef knife (sharp) for chopping eggs, celery, pickles and onions
5. Cutting board (something washable)
6. Whisk or fork to mix the mayo, mustard and seasonings
7. Rubber spatula or large spoon for folding the eggs into the dressing
8. Measuring cups and spoons for the mayo, mustard, salt, sugar and lemon juice

FAQ

Old Fashioned Egg Salad Recipe Substitutions and Variations

• Mayonnaise: swap for plain Greek yogurt (use full fat if you can) 1:1 for a tangy, lighter salad; it can be a bit thinner so drain excess watery yogurt first or mix with a teaspoon mayo to round it out.
• Yellow or Dijon mustard: use whole grain mustard or a teaspoon prepared horseradish if you want more bite; whole grain adds nice texture, horseradish gives heat, both work same amount as mustard called for.
• Pickle relish or small dill pickle: replace with chopped cornichons or a tablespoon of capers for briny brightness; capers are saltier so cut back a bit on the kosher salt.
• Celery: swap with finely chopped cucumber or fennel for crunch; cucumber adds freshness so pat it dry, fennel gives a mild anise note that pairs great with eggs.

Pro Tips

1) Don’t overcook the eggs, even a minute too long makes the yolk dry and chalky; ice bath immediately and peel under running water to keep them tender and easy to peel.

2) Mix textures for best mouthfeel: chop most eggs into chunks but mash a couple small, that way it wont turn into baby food and still holds together without extra mayo.

3) Taste and adjust in steps, not all at once; acid and salt hide behind mayo so add a little lemon or vinegar, taste, then add more if needed otherwise you’ll overshoot.

4) Make it a day ahead if you can, flavors get better overnight but stir again before serving because the pickle juices and mayo sometimes separate a bit.