Old Fashioned Egg Salad
Classic, creamy, and delightfully simple, this Old Fashioned Egg Salad is the perfect go-to recipe for a quick and satisfying meal. Made with hard-boiled eggs, tangy mayonnaise, zesty yellow mustard, crunchy celery, and the bold brininess of dill pickle, this timeless dish is elevated with a sprinkle of fresh chives and optional paprika for a touch of flair. Ready in just 22 minutes, this egg salad is versatile enough to enjoy on sandwiches, over crisp greens, or alongside crackers as a snack. Whether you’re looking for a nostalgic favorite or a make-ahead lunch option, this comforting recipe delivers a burst of flavor in every creamy bite.
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Recipe Information
Ingredients
- 6 large eggs
- 0.33 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 celery stalk
- 1 dill pickle
- 1 tablespoon fresh chives
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Place the eggs in a medium saucepan and cover them with cold water, ensuring the water is about 1 inch above the eggs.
Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot with a lid and turn off the heat. Let the eggs sit in the hot water for 12 minutes.
While the eggs are cooking, finely dice the celery and dill pickle, and chop the fresh chives. Set them aside.
After 12 minutes, carefully transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make peeling easier and stop the cooking process.
Peel the eggs by gently tapping them on a hard surface to crack the shells, then roll them lightly in your hands to loosen the shells. Rinse under cool water to remove any remaining bits of shell.
Chop the peeled eggs into small chunks and place them in a mixing bowl.
Add the mayonnaise, yellow mustard, diced celery, diced pickle, chopped chives, salt, and black pepper to the bowl with the eggs.
Gently stir all the ingredients together until well combined, being careful not to mash the eggs too much. Taste and adjust the seasoning, if needed.
Optional: Sprinkle a small pinch of paprika on top for garnish.
Serve the egg salad immediately, or cover and refrigerate it for at least 30 minutes to let the flavors meld. Serve chilled on sandwiches, over greens, or with crackers.
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.8 g | 113% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1194 mg | 398% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.4 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 213 mg | 16% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 604 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
