Old-Fashioned Egg Salad (Simple & Classic)
If you’re looking for an old-fashioned egg salad that’s built on fresh eggs, mayonnaise, and simple seasonings, you’ve found it. This recipe doesn’t rely on a pile of add-ins to boost it’s flavor. It’s a simple egg base that is seasoned perfectly — the way my grandma made it.
Egg salad the way grandma made it
Every kitchen needs a basic, tasty egg salad recipe, and this is the simple way I learned to make it. When egg salad is done right, it carries forward all that farm fresh egg flavor, without anything in it competing for attention.
Serve it on a few slices shaved off a rustic no knead bread loaf or a homemade whole wheat artisan loaf. Or use it to stuff a batch of lightly crusted slider buns from scratch for guests at your next party.
If you’re looking for other great sandwich fillings to make in your kitchen, give my classic chicken salad and pulled turkey with bbq sauce a try too.
Recipe ingredients
- Eggs: Use farm fresh eggs whenever you can — they have a fuller flavor, and that really matters here since the recipe is built around them. With so few ingredients, the eggs are what you’re going to taste first.
- Mayonnaise: A mayonnaise made from scratch is a great option if you have it, but you can use your favorite mayonnaise as well. Just don’t use a flavored version — the goal is to support the eggs, not overpower them.
See the recipe card for full information on ingredients and quantities.
How to make old-fashioned-egg salad
Step 1: Add about 1 inch of water to a pot and set a steamer basket inside. Bring it up to a steady simmer over medium heat — you want consistent steam, not a hard boil.
Step 2: Place the eggs in the basket in a single layer, cover the pot, and steam for 12–13 minutes. This gives you fully set whites and yolks without overcooking.
Step 3: Transfer the eggs straight into a bowl of cold water to stop the cooking. Let them sit until cool enough to handle, then peel them cleanly.
Step 4: Chop the eggs to your preferred texture. For a more traditional egg salad, aim for a slightly chunky mix rather than mashing them too fine.
Step 5: Place the chopped eggs in a bowl and add the mayonnaise. Mix until everything is evenly combined.
Step 6: Add the garlic, salt, and pepper, then mix until everything is evenly combined. Taste and adjust the seasoning if needed.
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Top tips
- Chop to the texture you want: A rough chop gives you a more classic, slightly chunky egg salad, while a finer chop makes it easier to spread on sandwiches.
- Let it sit before serving: Give the egg salad 20–30 minutes in the fridge before using it so the seasoning has time to settle in.
- Taste after resting: The seasoning can soften slightly as it sits, so taste it again before serving and adjust the salt and pepper if needed.
- Choose the right bread: Softer sandwich bread gives you the old-fashioned lunchbox feel, while a sturdier homemade loaf works better if you want thicker slices.
- Serve with crackers: Spoon the egg salad onto simple butter crackers, baked everything crackers, or homemade rosemary parmesan crackers for a simple option that works well for lunches, snacks, or setting out for guests.
- Garnish for serving with crackers: Finish with a light sprinkle of chopped fresh parsley and/or smoked paprika just before serving to add a little color and a subtle layer of flavor.
Other recipes you’ll love
If you loved this sandwich filling recipe, give these other great sandwich recipes a try too!
Crispy Buffalo Chicken Sliders (Bold & Spicy)
Loose Meat Sliders (Midwestern Style Ground Beef Sandwich)
Grilled Teriyaki Chicken Sliders (Bold & Juicy)
Basil Chicken Salad Sandwich
Ground Beef Stroganoff Sandwich
Spicy Chicken Salad Sandwich
Old-Fashioned Egg Salad
Ingredients
- 6 large eggs
- 1/3 cup mayonnaise
- 1 large garlic cloves pressed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Add about 1 inch of water to a pot and place a steamer basket inside. Bring to a steady simmer over medium heat.
- Place the eggs in the basket, cover, and cook for 12–13 minutes until fully set.
- Transfer the eggs to a bowl of cold water to stop the cooking. Let cool, then peel.
- Chop the peeled eggs to your preferred texture.
- Add the chopped eggs to a bowl with the mayonnaise and mix until combined.
- Add the garlic, salt, and pepper. Mix well, then taste and adjust seasoning as needed.
Notes
- Adjust mayonnaise: Start with the base amount and add more as needed until the egg salad reaches your preferred consistency.
- Control the texture: Chop the eggs finer for a smoother spread or leave them slightly larger for a more traditional, chunky texture.
- Season to taste: Salt levels can vary depending on the mayonnaise used, so taste after mixing and adjust as needed.
- Make ahead: Prepare the egg salad up to a day in advance and refrigerate to allow the flavor to settle.
- Store properly: Keep refrigerated in an airtight container and use within 3–4 days for best quality.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
