Old-Fashioned Egg Salad
A simple and creamy egg salad that tastes like childhood, perfect for sandwiches or as a salad topper.
Ingredients
Main Ingredients
- 8 large large eggs Older eggs peel easier than very fresh eggs.
- 1/2 cup mayonnaise Use full-fat for richest texture; Greek yogurt mixes work for lighter versions.
- 1 teaspoon yellow mustard Adds tang; Dijon is a fine swap.
- 2 tablespoons finely chopped green onion White and light green parts.
- 2 tablespoons celery, finely diced For crunch.
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika For color and a mild smoky hint.
Instructions
Hardboil the Eggs
- Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch.
- Bring to a full boil over medium-high heat.
- Once boiling, cover the pan, remove from heat, and let sit for 10–12 minutes.
- Drain and transfer eggs to an ice water bath for at least 5 minutes.
Prepare the Egg Salad
- Peel the cooled eggs and roughly chop them to your preferred texture.
- In a bowl, combine mayonnaise, yellow mustard, salt, black pepper, and paprika. Taste and adjust seasoning.
- Add chopped eggs, green onion, and celery. Fold gently with a spatula until evenly coated but not mashed.
- Chill for at least 15 minutes for flavors to meld, or serve immediately.
Notes
Refrigerate in an airtight container within two hours of making. Use within 3–4 days. Egg salad doesn’t freeze well. Keep egg salad cold and discard if left out at room temperature for more than two hours.