This easy old-fashioned egg salad is creamy, tasty, and perfect for sandwiches or on crackers. With just eggs, mayo, and a pinch of seasoning, it’s a classic treat!
I love making this for a quick lunch! You can’t go wrong with egg salad, especially when you’re really hungry. Plus, it’s fun to add a little sprinkle of paprika on top for extra flair! 😄
Key Ingredients & Substitutions
Eggs: Large eggs are essential here. You can use free-range or organic eggs if you prefer. If you have a dietary preference, consider egg substitutes, though the texture will change.
Mayonnaise: This adds creaminess. If you’re looking for a lighter version, try Greek yogurt instead! It gives a tangy flavor without as many calories.
Mustard: Yellow mustard is classic, but feel free to use Dijon for more flavor. If you’re not a mustard fan, you can skip it entirely.
Celery & Green Onion: Both add texture and flavor. If you don’t have these on hand, consider using diced pickles or relish instead for an extra zing.
Paprika: It’s optional but adds a lovely color. Smoked paprika can give a deeper flavor, which I prefer!
How Do You Perfectly Hard-Cook Eggs?
Getting your eggs perfectly hard-cooked is crucial for this recipe. Follow these steps for great results:
- Start with cold eggs in a saucepan covered with an inch of water.
- Bring to a boil, then turn off the heat and cover.
- Let them sit for 10-12 minutes. This avoids overcooking and keeps the yolks from turning green.
- Cool them down quickly under cold water to stop the cooking process. This makes peeling easier!
These tips will ensure your egg salad has the best texture and flavor. Happy cooking!
Easy Old Fashioned Egg Salad Recipe
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard (optional for a little tang)
- 1 tablespoon finely chopped celery (optional for crunch)
- 1 tablespoon finely chopped green onion or chives (optional)
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish (optional)
- Bread slices, for serving
Time Estimate:
This recipe will take about 20 minutes total. You’ll need about 10-12 minutes for the eggs to cook, plus some extra time for chopping and mixing. Then, let the egg salad chill for a bit if you like it cold!
Detailed Instructions:
1. Boil the Eggs:
Start by placing the eggs in a medium saucepan. Cover them with cold water, making sure there’s about an inch of water above the eggs. Turn the heat to high and bring the water to a rolling boil.
2. Let the Eggs Cook:
Once the water is boiling, turn off the heat and cover the saucepan. Leave the eggs to sit in the hot water for 10-12 minutes. This will give you nicely hard-cooked eggs.
3. Cool and Peel the Eggs:
Once the eggs have finished cooking, drain the hot water. Run cold water over the eggs to cool them down quickly. Once they’re cool enough to handle, peel the eggs gently to remove the shells.
4. Chop the Eggs:
Roughly chop the peeled eggs and place them in a mixing bowl. You can leave some pieces a bit chunky for texture!
5. Mix in the Ingredients:
Add the mayonnaise, yellow mustard (if you’re using it), chopped celery, and chopped green onion (if you’re adding these). Gently stir everything together until you have a creamy mixture.
6. Season to Taste:
Now, season your egg salad with salt and black pepper according to your liking. Mix everything once more to combine the flavors.
7. Serve Your Egg Salad:
Transfer the egg salad to a serving bowl. If you’d like, sprinkle some paprika on top for a hint of flavor and color. Serve chilled with bread slices or your favorite crackers.
Enjoy your classic, creamy old-fashioned egg salad! Perfect for sandwiches, snacks, or just as a tasty treat on its own!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Eggs?
Absolutely! While large eggs are standard, you can use medium or extra-large eggs. Just keep in mind that cooking times may vary slightly based on size. For a more flavorful approach, try using farm-fresh or even organic eggs!
How Long Will Leftover Egg Salad Last?
Leftover egg salad can be stored in an airtight container in the fridge for up to 3 days. Make sure to consume it within this time frame for the best freshness!
Can I Make This Egg Salad Ahead of Time?
Yes! Egg salad can be prepared in advance. Just store it in the refrigerator and give it a gentle stir before serving. This makes it a great option for meal prep or for picnics!
How Can I Adjust the Creaminess?
If you prefer a creamier egg salad, simply add more mayonnaise until you reach your desired consistency. Alternatively, for a lighter option, consider using Greek yogurt instead of mayonnaise!
