Go Back
Great-Gram's Classic Egg Salad Recipe: Creamy, Old-Fashioned Comfort Food

Great-Gram's Classic Egg Salad Recipe

A creamy, old-fashioned egg salad made with finely chopped hard-cooked eggs, mayonnaise, mustard, crunchy celery, and minced onion. Sweet pickle relish is optional but adds a familiar home-style flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1/4 cup finely chopped celery
  • 1 tablespoon finely minced onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
Optional Ingredients
  • 1 tablespoon sweet pickle relish
  • as needed for sprinkling paprika

Method
 

Step-by-Step
  1. Place the 6 large eggs in a saucepan and cover them with cold water by about 1 inch. Bring the water to a full boil, cover the pan, remove it from the heat, and let the eggs stand for 10–12 minutes.
  2. Transfer the cooked eggs immediately to ice water and cool them for at least 5 minutes. Peel the eggs carefully and rinse away any shell fragments.
  3. Chop the eggs finely or mash them lightly with a fork, depending on whether you prefer a smoother or slightly chunky salad.
  4. Stir together the mayonnaise, yellow mustard, salt, and black pepper. Add the sweet pickle relish if using.
  5. Fold the chopped eggs, celery, and onion into the dressing until evenly combined. Avoid overmixing if you want visible pieces of egg and vegetables.
  6. Taste and adjust the salt, pepper, mustard, or mayonnaise as desired. Sprinkle with paprika before serving, or refrigerate the salad for about 30 minutes to let the flavors develop.

Notes

Use eggs that are several days old for easier peeling when possible. Refrigerate the egg salad in a covered container and use within 3–4 days. Do not leave it at room temperature for more than 2 hours.