Old-Fashioned Egg Salad Recipe
Old-Fashioned Egg Salad Recipe photo by Taste of Home

Old-Fashioned Egg Salad Recipe

Read Reviews
4.5 15 15
Publisher Photo
Here's a paired-down version of a long-time staple. You can also add a little cream cheese to the recipe for an extra-creamy sandwich if you'd like. —Linda Braun, American Egg Board, Park Ridge, Illinois
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 3 servings


  • 1/4 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon dried minced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 hard-cooked eggs, chopped
  • 1/2 cup finely chopped celery

Nutritional Facts

1/2 cup: 294 calories, 25g fat (5g saturated fat), 431mg cholesterol, 438mg sodium, 3g carbohydrate (2g sugars, trace fiber), 13g protein


  1. In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate. Yield: 3 servings.
Originally published as Old-Fashioned Egg Salad in Taste of Home April/May 1994, p15

Reviews for Old-Fashioned Egg Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jun. 15, 2016

"So good and easy to make! It tastes like there was so much more to it!"

Reviewed Jan. 5, 2016

"I added Rosemary and Thyme to it and doubled everything to make for a New Year's Eve celebration victory. Thank you to the creator of this recipe it was phenomenal."

Reviewed Apr. 8, 2015

"I made this egg salad recipe today and really liked it. It reminded me of this little diner I used to go to when I worked downtown.. Very flavorful - I love the little crunch of the celery. I put it on toast with lettuce and little bit of mayo. Perfect way to use leftover Easter eggs."

Reviewed Jul. 30, 2014

"This is the best egg salad I've ever tasted. I followed the recipe. Will definitely make it again and again."

Reviewed Jul. 24, 2012

"Loved this recipe"

Loading Image