This Classic Old Fashioned Egg Salad is a tasty and simple dish made with hard-boiled eggs, creamy mayo, and a hint of mustard. Perfect for sandwiches or on crackers!
Key Ingredients & Substitutions
Eggs: The star of this dish! Large eggs are ideal, but if you have medium eggs on hand, they will work fine too. Just adjust the boiling time slightly for smaller eggs.
Mayonnaise: This adds creaminess. If you’re looking for a lighter option, try Greek yogurt or a mix of yogurt and a little mayo. I’ve switched to avocado mayo for a healthier twist!
Mustard: Yellow mustard gives a classic taste, but you can use Dijon for a zingy flavor or even honey mustard for a touch of sweetness!
Celery & Green Onion: Both are optional but add great crunch! If you’re not a fan, you could substitute with diced pickles for tanginess or use finely chopped bell peppers for color and crunch.
Paprika: This is for garnish! Use smoked paprika for a smoky flavor or omit it altogether if you want something simpler.
How Do I Boil Eggs Perfectly for Egg Salad?
Boiling eggs sounds easy, but timing is key for that perfect creamy yolk. Here’s how to ensure you get it right:
- Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch.
- Bring water to a rolling boil on medium-high heat. Once boiling, cover the pot and remove from heat.
- Let the eggs sit covered for 10-12 minutes, depending on how firm you like the yolks. 10 minutes for a softer yolk, 12 for fully hard-boiled.
- Cool them quickly in ice water or under cold running water to stop the cooking.
This method helps prevent green rings around yolks and makes peeling much easier! Enjoy your egg salad-making!
Classic Old Fashioned Egg Salad
Ingredients You’ll Need:
- 8 large eggs
- 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (freshly ground preferred)
- 1 tablespoon finely chopped celery (optional for crunch)
- 1 tablespoon finely chopped green onion or chives (optional)
- Paprika, for garnish (optional)
- Bread slices or crackers, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus another 10-12 minutes for boiling the eggs and a few minutes for cooling. Altogether, you’re looking at around 30 minutes to make this delicious egg salad!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a single layer in a saucepan. Cover them with cold water, using about 1 inch more water than the height of the eggs. Bring the water to a rolling boil over medium-high heat. Once it starts boiling, cover the pot, remove it from the heat, and let the eggs sit covered for 10-12 minutes (depending on how well-done you like them).
2. Cool the Eggs:
After the time is up, drain the hot water and immediately transfer the eggs to a bowl of ice water. Alternatively, you can run cold water over them in the sink. Let them cool completely for about 5 minutes. This step helps stop the cooking process and makes peeling easier!
3. Peel and Chop the Eggs:
Once the eggs are cool, peel them carefully and chop them into small pieces. You can keep them as chunky or as finely chopped as you like—it’s all about personal preference!
4. Mix the Ingredients:
In a mixing bowl, combine the chopped eggs with mayonnaise, yellow mustard, salt, and black pepper. Stir gently to mix everything together, ensuring you keep some egg texture for the best taste!
5. Add Crunch and Flavor:
If you fancy a bit of crunch, fold in the finely chopped celery and green onion. These add a fresh touch to your egg salad. Give it another gentle stir! It’s time to taste it and adjust the seasoning if necessary.
6. Serve Your Egg Salad:
Transfer your egg salad to a serving bowl. For a classic touch, sprinkle some paprika on top. Serve it chilled or at room temperature on your favorite bread or crunchy crackers. Enjoy your creamy and delicious Classic Old Fashioned Egg Salad!
Happy cooking! 🥚🥪
FAQ for Classic Old Fashioned Egg Salad
Can I Use Different Types of Eggs?
Absolutely! While large eggs are recommended for their size and yield, you can use medium or even extra-large eggs. Just be sure to adjust the boiling time slightly—smaller eggs may need a minute or two less, while larger ones may require a bit more time.
What If I Don’t Have Mayonnaise?
No worries! You can substitute mayonnaise with Greek yogurt for a healthier option that maintains creaminess. If you’re looking for a different flavor, try using avocado or a mix of sour cream and mustard!
How Long Does Egg Salad Last in the Fridge?
Your Classic Egg Salad will stay fresh for up to 3 days in an airtight container in the refrigerator. However, for the best taste and texture, it’s recommended to enjoy it within the first 2 days!
Can I Make This Recipe Ahead of Time?
Definitely! You can make the egg salad up to a day in advance. Just keep it stored in the refrigerator, and give it a good stir before serving. This allows the flavors to meld beautifully, making it even tastier!
