Step back in time with the classic taste of Grandma’s Old Fashioned Egg Salad sandwich recipe. Perfect for sandwiches, salads, or a simple snack. Quick and easy recipe!
Grandma’s Old Fashioned Egg Salad Sandwich Recipe
There’s something inherently comforting about classic recipes that stand the test of time. Among them is Grandma’s Old Fashioned Egg Salad Sandwich Recipe, a beloved dish that evokes memories of simple, wholesome meals shared with loved ones.
Versatility
The beauty of an Old Fashioned Egg Salad lies in its versatility. Whether spread between two slices of bread for a satisfying sandwich, served as a dip with crackers, or spooned atop a bed of crisp lettuce for a refreshing salad, this recipe never fails to please. Its simplicity allows for endless customization, whether you prefer a touch of tangy mustard or a sprinkle of paprika for added flavor.
Nostalgia
For many, Old Fashioned Egg Salad isn’t just a dish – it’s a taste of nostalgia. Recreating Grandma’s recipe brings back fond memories of gatherings around the family table, where laughter flowed freely, and plates were filled with homemade goodness. It’s a connection to the past that transcends generations, reminding us of simpler times and cherished traditions.
Timeless Appeal
In today’s fast-paced world, it’s comforting to return to the classics. Grandma’s Old Fashioned Egg Salad Sandwich Recipe offers a delicious reminder of the timeless appeal of homemade cooking. With just a few simple ingredients, it delivers big on flavor and satisfaction, making it a go-to option for busy weeknights or leisurely weekend brunches.
New Family Recipe
And if you’ve never made egg salad before? Don’t despair!! This egg salad recipe is very, very easy. In fact, there are only a few steps: five steps to hardboil the eggs and three steps to put together the salad itself.
The ingredients are the kind you can find at any store, and it lasts 3-5 days in the fridge (if you’re lucky enough to have leftovers!). If you’re someone who doesn’t have a traditional family egg salad recipe, well, here you go with your new family recipe!! 😉
In a culinary landscape filled with trendy superfoods and elaborate dishes, sometimes all we crave is the familiar taste of home. Grandma’s Old Fashioned Egg Salad Sandwich Recipe is a timeless favorite that continues to delight taste buds and warm hearts with its comforting simplicity.
Try it today and taste the nostalgia for yourself!
Egg Salad Recipe: Ingredients & Substitutions
To make Grandma’s Old Fashioned Egg Salad Sandwich recipe, you will need …
Ingredients
- large eggs
- mayonnaise – If you’re looking for a healthier option or have dietary restrictions, you can substitute mayonnaise with Greek yogurt, blended cottage cheese, or avocado. Greek yogurt adds a creamy texture with a tangy flavor. Cottage cheese can provide a similar creamy texture while offering a lower-fat alternative, while mashed avocado provides a creamy richness with added nutrients.
- yellow mustard – Dijon mustard or whole-grain mustard can be used as an alternative to yellow mustard. Dijon mustard offers a sharper flavor profile, while whole-grain mustard adds texture and a slightly milder taste.
- green onion – If you don’t have green onions on hand, you can substitute them with finely chopped chives or regular onions. Chives offer a similar mild onion flavor, while finely diced regular onion adds a slightly stronger taste.
- celery – If you’re not a fan of celery or don’t have any available, you can omit it altogether or substitute it with finely diced cucumber or bell pepper for added crunch and freshness.
- salt and ground black pepper – These can be adjusted to taste, and you can also experiment with other seasonings such as garlic powder, onion powder, or dill for added flavor.
- paprika – Paprika adds a hint of smokiness and color to the egg salad, but if you don’t have any, you can omit it or substitute it with a pinch of cayenne pepper for a bit of heat or smoked paprika for a smokier flavor.
Note
Make sure your eggs are fresh for this recipe! Expired eggs will float to the top of the water when you try to cook them, but a fresh egg will sit neatly at the bottom of the pan on its side.
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How To Make Egg Salad
Serving Suggestions for Egg Salad
- Sandwiches: Spread the egg salad between two slices of your favorite bread for a classic egg salad sandwich. You can use whole wheat bread, white bread, croissants, bagels, or even wraps.
- Lettuce Wraps: For a lighter option, scoop the egg salad onto large lettuce leaves such as romaine or butter lettuce and roll them up for delicious lettuce wraps.
- Crackers or Crispbreads: Serve the egg salad on top of crackers, crispbreads, or rice cakes for a crunchy and satisfying snack.
- Stuffed Vegetables: Hollow out bell peppers, tomatoes, or cucumber halves and fill them with egg salad for a refreshing and nutritious appetizer or light meal.
- Salads: Use the egg salad as a topping for green salads or pasta salads to add protein and flavor. It can also be served alongside a simple garden salad for a complete meal.
- Bento Boxes: Pack the egg salad in a compartment of a bento box along with other snacks like veggies, fruits, cheese, and crackers for a balanced and portable lunch option.
- Tea Sandwiches: Cut the egg salad sandwiches into small squares or triangles for elegant tea sandwiches perfect for afternoon tea or parties.
- Stuffed Pitas or Wraps: Fill pita pockets or wraps with egg salad along with lettuce, tomato, cucumber, and other favorite fillings for a satisfying and portable meal on the go.
Remember to garnish with fresh herbs, such as parsley or chives, for added flavor and presentation. Enjoy experimenting with different serving ideas to find your favorite way to enjoy egg salad!
Side Dish Suggestions
- Fresh Fruit Salad: A refreshing and light side dish, fresh fruit salad complements the creaminess of egg salad perfectly. Choose a variety of seasonal fruits such as berries, melon, grapes, and citrus for a colorful and flavorful addition to your meal.
- Potato Chips or Crisps: Crunchy potato chips or crisps add texture and contrast to the creamy egg salad. Opt for plain or lightly seasoned chips to let the flavors of the egg salad shine.
- Crudité Platter: Serve a platter of fresh raw vegetables such as carrot sticks, cucumber slices, bell pepper strips, cherry tomatoes, and snap peas alongside the egg salad for a healthy and colorful side dish. Pair with your favorite dip, such as hummus or ranch dressing, for added flavor.
- Pasta Salad: A cold pasta salad makes a hearty and satisfying side dish to accompany egg salad. Toss cooked pasta with a vinaigrette dressing, diced vegetables, olives, and herbs for a flavorful dish that complements the egg salad nicely.
- Coleslaw: Creamy coleslaw provides a tangy and crunchy contrast to the egg salad. Serve it as a side dish, or add a scoop directly onto your egg salad sandwich for extra crunch and flavor.
- Chips and Salsa: For a casual and easy side dish, serve tortilla chips with salsa or pico de gallo. The spicy and tangy flavors of the salsa pair well with the creamy egg salad.
- Quinoa Salad: A light and nutritious quinoa salad can be served alongside egg salad for a complete meal. Combine cooked quinoa with diced vegetables, herbs, nuts, and a vinaigrette dressing for a tasty and satisfying side dish.
- Pickles or Pickled Vegetables: Tangy pickles or pickled vegetables such as cucumbers, carrots, and onions add a burst of flavor and acidity to balance the richness of the egg salad.
Egg Salad Recipe: FAQs
Yes, you can make egg salad in advance. However, it’s best to store the egg salad in an airtight container in the refrigerator and consume it within 3-4 days for optimal freshness.
To prevent your egg salad from becoming watery, make sure to drain the chopped eggs well after boiling and cooling them. Additionally, you can pat them dry with a paper towel before mixing them with the other ingredients.
Egg salad can be safe to eat for pregnant women. The eggs need to be cooked thoroughly and stored properly. It’s essential to ensure that the eggs are fresh and cooked until hard-boiled to reduce the risk of foodborne illness.
There are many variations of egg salad, including adding ingredients such as diced pickles, chopped herbs (such as parsley or dill), diced bell peppers, crumbled bacon, or grated cheese. You can also experiment with different seasonings and spices to customize the flavor to your liking. Add a spot of pickle juice or apple cider vinegar for tang.
Other recipes you may enjoy
Old-Fashioned Egg Salad
Equipment
Ingredients
- 8 large eggs
- ½ cup mayonnaise
- 1 teaspoon yellow mustard
- 2 tablespoons finely chopped green onion
- 2 tablespoons celery finely diced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
Instructions
To hardboil the eggs:
- Add the eggs to a medium saucepan and add cold water to where it is just covering the eggs.
- Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 15 minutes.
- Remove the eggs to a large bowl with ice water and let the eggs cool.
For the egg salad:
- Peel and chop the eggs and place them in a medium bowl.
- Add the remaining ingredients and mix well.
- Spread on your favorite bread or crackers, or serve on lettuce.
Notes
- Make sure your eggs are fresh for this recipe! Expired eggs will float to the top of the water when you try to cook them, but a fresh egg will sit neatly at the bottom of the pan on its side.
- You can make egg salad in advance. However, it's best to store the egg salad in an airtight container in the refrigerator and consume it within 3-4 days for optimal freshness.
- To prevent your egg salad from becoming watery, make sure to drain the chopped eggs well after boiling and cooling them. Additionally, you can pat them dry with a paper towel before mixing them with the other ingredients.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on September 7, 2020. Updated on February 11, 2024.
Hi Jamie – I haven’t thought about egg salad in years – thanks for the reminder and the recipe.
Sheila
Thanks for stopping by, Sheila! Enjoy!
I add a dash of curry powder too … if I really want a zippy egg salad, I also add horseradish to taste.
This is really good egg salad. I substituted course ground Dijon for the regular mustard. Yum. Tastes just like what Grammy used to make for us in the 70’s.
IMO, this is what real egg salad should taste like and I love it. The one problem I have is I live alone and I want to eat the entire 6 servings at one.
Lol cut everything in half!
Absolutely delicious. I also added Dijon mustard plus a small amount of relish, pickle juice and celery. The flavor is there but a little on the this side, so likely from the relish and juice. Thanks
Made this exactly as the recipe states. It is very good. Only thing I would change is to add less salt. I usually add salt to taste, but I went with the recipe this time. I usually prefer to follow the recipe the first time and then adjust it to my taste, if needed, next time. It was too salty for me. Otherwise, it tasted great. I will definitely be keeping this in the regular rotation.
Enjoyed this recipe especially after it chilled in the refrigerator. I love the crunch of the celery and onion along with the flavor they give too. It’s my new favorite way of making egg salad. I did not use the paprika but I did add a little bit of Dill relish It was delicious!! Thanks for sharing!!
Wow! This is a keeper. I was drawn to it for the fresh celery and green onion. I doubled the mustard, because my husband loves it also added 1/4 tsp basil, 1/4 tsp onion powder, and added Dano in place of the salt to make it a low salt recipe. Soooo flavorful Thanks for sharing.
Looks really good. I’ll add more celery for a little more crunch but thanks for the great recipe!
I feel 2 tbsp of celery isn’t enough for this amount of eggs. Personally, I’d use 2 ribs of celery.
Also, I don’t boil my eggs. I use my electric pressure cooker . It’s so easy. Set cook time for 5 minutes, let sit for 5 minutes after cooking for the cooker to let pressure escape cooker, then release what pressure is left in the pit, Sen put eggs in cold water for 5 minutes or more. The shells come off so easily. You don’t get torn bits of egg with the shell.
This is excellent This is very good. I added 1/2 teaspoon of dry Ranch dressing seasoning and more celery. Really delicious.