This Old Fashioned Egg Salad is creamy and comforting, made with simple ingredients like hard-boiled eggs, mayo, and a sprinkle of mustard. It’s perfect for sandwiches or on its own!
Every bite takes me back to sunny picnics! I love spreading it on fresh bread, but if you’re feeling fancy, try it on crackers too. Yum!
Key Ingredients & Substitutions
Eggs: Fresh large eggs are key to a fluffy texture. If you’re looking for fluffier egg salad, you can use medium or even small eggs. They’ll still taste great!
Mayonnaise: While mayo brings creaminess, Greek yogurt or a vegan mayo can be healthy substitutes. I love using a mix of both for a tangy twist.
Dijon Mustard: Gives a nice kick! If you prefer a milder flavor, you could use yellow mustard or even omit it. I sometimes use a touch of spicy brown mustard for an extra kick.
Celery and Onion: These add crunch and flavor. You could use chopped green onions instead of regular onion for a milder taste, or even add pickles for an extra crunch.
Garlic Powder: Not in the original, but a pinch can elevate the flavor. If you don’t like raw onion, garlic powder can provide a nice background flavor without the sharp taste.
How Do I Boil Eggs Perfectly Without Overcooking?
The key to perfect boiled eggs is timing. You want to get that ideal hard-boiled egg without a green ring around the yolk. Here’s how:
- Gently place eggs in a saucepan and cover with cold water by about an inch.
- Heat on medium-high until the water reaches a boil. Then, cover the pan and take it off the heat.
- Let sit for 10-12 minutes, depending on how cooked you like your yolks. I usually stick to 10 for a creamier yolk.
- Quickly transfer eggs to cold water to stop cooking, which helps with peeling too!
How to Make Old Fashioned Egg Salad
Ingredients You’ll Need:
For the Egg Salad:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 cup celery, finely chopped
- 1/4 cup onion, finely chopped
- Salt, to taste
- Pepper, to taste
- Paprika (for garnish)
- Bread for serving (optional)
How Much Time Will You Need?
This egg salad recipe takes about 30 minutes in total. You’ll spend around 15 minutes boiling and cooling the eggs, followed by about 15 minutes mixing everything together. It’s quick and perfect for a light lunch or picnic!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a saucepan and covering them with cold water. Make sure the water is about an inch above the eggs. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from the heat, and let it sit for 10-12 minutes. This will ensure your eggs are perfectly cooked.
2. Cool and Chop the Eggs:
After the 10-12 minutes are up, carefully transfer the eggs to a bowl of cold water. This will help them cool down quickly and make peeling easier. Once they’re cool, gently peel the eggs and chop them into small pieces. You can use a knife or just chop them with a fork for a chunkier texture!
3. Mix the Salad:
In a mixing bowl, combine the chopped eggs with mayonnaise, Dijon mustard, apple cider vinegar, celery, and onion. Use a spatula or wooden spoon to mix everything gently until well combined. Make sure all the ingredients are nicely blended and the eggs are coated. This is where you can taste and adjust the seasoning! Add salt and pepper to your liking.
4. Serve and Enjoy:
Now that your egg salad is ready, you can serve it either chilled or at room temperature. For a lovely finishing touch, sprinkle a little paprika on top for garnish. If you like, serve it on slices of bread for a sandwich, or enjoy it on a bed of greens for a lighter meal.
Can I Use Different Types of Mustard?
Absolutely! If you don’t have Dijon mustard on hand, you can use yellow mustard for a milder flavor or even spicy brown mustard for a bit more kick. Just remember that different mustards can subtly change the flavor, so adjust according to your taste preference!
How Can I Make This Egg Salad Healthier?
You can lighten up the egg salad by using Greek yogurt instead of mayonnaise or mixing half yogurt and half mayo for a creamy texture with fewer calories. You can also add diced veggies like bell peppers or cucumbers for extra crunch and nutrients!
How to Store Leftover Egg Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to prevent it from getting watery, try to use fresh ingredients and avoid adding extra liquids once it’s made. Just give it a gentle stir before serving again!
Can I Add Other Ingredients to the Egg Salad?
Yes, feel free to experiment! Chopped pickles, fresh herbs (like dill or parsley), or even a pinch of curry powder can elevate the flavor. Just be sure to balance the flavors, starting with a small amount and adjusting to your liking!
