This classic egg salad is a creamy mix of hard-boiled eggs, mayo, a touch of mustard, and some crunchy celery. It’s perfect for sandwiches or as a tasty dip with crackers!
I love making this egg salad quick and easy. It’s my go-to for a light lunch or picnic. Plus, who can resist that creamy goodness? Just don’t forget the extra spoonfuls! 😄
Key Ingredients & Substitutions
Eggs: The star of this dish! Fresh, large eggs are best for achieving a creamy texture. If you’re in a hurry, you can use pre-cooked eggs available at some grocery stores, but I love the taste of freshly boiled eggs.
Mayonnaise: It adds the creaminess you want. If you’re looking for a lighter option, Greek yogurt works well as a substitute. You could also try avocado if you want a unique flavor!
Mustard: Yellow mustard gives that classic tang. If you don’t have it, Dijon mustard can be a tasty alternative. Just remember, Dijon is a bit stronger, so start with a little less.
Cedery and Green Onions: These add crunch and flavor. If you’re not a fan, you can leave them out or substitute with diced bell peppers for a sweet crunch or fresh herbs like dill for an herby twist.
How Do You Boil Eggs Perfectly?
Boiling eggs might seem simple, but getting them just right can be tricky. Follow these steps for perfectly cooked hard-boiled eggs:
- Place eggs in a saucepan and add cold water to cover them by an inch.
- Bring to a rolling boil over high heat. Once boiling, cover the pot and turn off the heat.
- Let the eggs sit covered for 10-12 minutes.
- Cool them quickly in ice water to stop the cooking process and make peeling easier.
This method ensures a creamy, yellow yolk without the green ring! Enjoy your egg salad adventure! 🥚
Classic Old Fashioned Egg Salad
Ingredients You’ll Need:
- 8 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar or lemon juice
- 1/4 cup finely chopped celery (optional for crunch)
- 1/4 cup finely chopped green onion or chives (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Paprika, for garnish (optional)
- Bread slices or crackers, for serving
How Much Time Will You Need?
This egg salad takes about 15 minutes of prep time, plus an additional 15 minutes to boil and cool the eggs. Overall, you’ll spend about 30 minutes crafting this classic dish—perfect for a quick lunch or snack!
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, making sure the water is about 1 inch above the eggs. Bring the water to a rolling boil over high heat. Once it’s boiling, cover the pot with a lid, turn off the heat, and let the eggs sit for 10-12 minutes.
2. Cool the Eggs:
After they have rested, carefully drain the hot water from the saucepan. Immediately transfer the eggs to a bowl filled with ice water. Let them cool for about 5 minutes. This quick cooling process not only makes them easier to peel but also helps avoid that unsightly green ring around the yolk.
3. Peel and Chop the Eggs:
Once the eggs are cool, peel them under running cold water if you find it easier. Then, chop the eggs to your desired level of chunkiness—rough or fine, it’s up to you!
4. Mix the Salad:
In a mixing bowl, combine the mayonnaise, yellow mustard, and vinegar or lemon juice. Stir this mixture well until it’s smooth. Now, add in the chopped eggs, celery, and green onions. Gently mix everything together until well combined, but make sure to keep it a little chunky.
5. Season and Serve:
Season your egg salad with salt and freshly ground black pepper to taste. Once it’s seasoned to your liking, transfer it to a serving bowl. If you’d like, sprinkle some paprika on top for an extra touch of flavor and color!
6. Enjoy!
Serve the egg salad chilled or at room temperature with toasted bread slices or crunchy crackers. It makes a fantastic filling for a sandwich or a light snack on its own. Enjoy every bite of this creamy, tangy, and comforting old-fashioned egg salad!
FAQ for Classic Old Fashioned Egg Salad
Can I Use Egg Substitutes?
While nothing quite matches the taste of traditional hard-boiled eggs, you can try using tofu or chickpeas as a substitute for a plant-based version. Just mash it to resemble a similar texture, and mix in the same mayo, mustard, and seasoning!
How Long Can I Store Leftover Egg Salad?
Store any leftover egg salad in an airtight container in the fridge for up to 3 days. It’s best to consume it fresh, but if stored properly, it will still be tasty for a few days!
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the egg salad a day in advance. Just keep it covered in the refrigerator and give it a good stir before serving. It may thicken up a bit, so feel free to add a touch more mayo or a splash of lemon juice to freshen it up!
What Are Some Variations I Can Try?
Get creative! You can add diced pickles, relish, or capers for extra tang, or incorporate herbs like dill or parsley for a fresh twist. Some people even enjoy adding curry powder for a unique flavor profile!
