Vintage Recipe: Tangy Egg Salad the way Grandma made them

Finding an occasional Vintage Cookbook recipe that really touches close to home is not hard to do. There are some Vintage recipes that even remind us of home. This egg salad recipe is a good one.


  • 3 tablespoons mayonnaise

  • 1-1/2 teaspoons prepared mustard

  • 1/8 teaspoon salt

  • 1/8 teaspoon pepper

  • 1/8 teaspoon lemon juice

  • 3 hard-boiled large eggs, coarsely chopped

  • 1 tablespoon minced green onion

  • 2 slices bread

  • Diced tomato, optional


  • Mix first five ingredients. Stir in eggs and green onion. Serve on bread. If desired, top with tomato.

Nutrition Facts

1 open-faced sandwich: 332 calories, 24g fat (5g saturated fat), 281mg cholesterol, 530mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 12g protein. 

Originally re-published as Zippy Egg Salad in Reminisce vintage cookbook May/June 2000