Old-Fashioned Egg Salad

This old-fashioned egg salad is made with steamed eggs, mayonnaise, and simple seasonings, letting the natural flavor of the eggs stand out. Mixed to a classic texture and served chilled, it’s a straightforward, traditional egg salad suited for sandwiches, crackers, or simple plated servings.

Course Main Dishes

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 473kcal

Author Diane Gail

Ingredients

6 large eggs
1/3 cup mayonnaise
1 large garlic cloves pressed
1/4 teaspoon salt
1/4 teaspoon ground black pepper

US Customary - Metric

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