The $10 Food Day: Egg Salad Sandwiches Recipe

Egg salad is one of those recipes that doesn’t really require a recipe. You know what I mean? My recipe may be a little different than yours, mainly because I abide by my mom’s philosophy of adding just a pinch of sugar to almost every savory recipe. Sugar can add another dimension of flavor to everything from soup to pasta sauce.

I decided to include egg salad sandwiches in my second $10 Food Day series because, well, they’re just an all-around awesome thing to eat. So simple, yet so satisfying. I hope you enjoy this recipe!

The Cost

• Eggs (8) = $.64
• Mayonnaise (1/3 cup) = $.26
• Bread (8 slices) = $.80
• Mustard, sugar, salt, and pepper (approximate cost) = $.10

Total cost for four servings: $1.80

Eggs are all over the place in terms of cost. Regular, non-organic eggs can be found for as cheap as 99 cents a dozen. Organic, free-range eggs or eggs from vegetarian-fed chickens can cost upwards of $4 or $5 a dozen. For this recipe, I used eggs that cost 99 cents a dozen, on sale at the grocery store.

Tip: Make it a budget-friendly meal by adding some carrot sticks, fresh fruit, or crackers.

If egg salad sandwiches seem a little boring to you, try making buttery toasted bread like this. You will thank me.

To make: Generously butter both sides of a piece of bread. Place in a panini press or George Foreman Grill until light golden brown.

How to Make Hard-Boiled Eggs

Place eggs in a large saucepan and add enough water so that the eggs are fully covered. Heat over medium-high heat and bring to a full, rolling boil. Boil for about a minute and turn off heat. Leave eggs in the water while it cools. Once the water is cool, the eggs are ready to peel and eat.

View the other recipes:

• Breakfast: Banana-oat pancakes
• Lunch: Egg salad sandwiches
• Dinner: Tortilla shell pizzas
• Snack: Banana-Nutella “ice cream”

Print Recipe

Egg Salad Sandwich Recipe

Yield: Enough for 8 open-faced sandwiches

Prep Time: 5 min

Plan on two eggs per person. For a lighter egg salad, substitute low-fat Greek yogurt for half of the mayonnaise.

Ingredients:

• 8 hard-boiled eggs (see instructions above)
• 1/3 cup mayonnaise
• 1 teaspoon spicy brown mustard
• 2 teaspoons sugar
• Salt and pepper, to taste
• Chopped green onions, for garnish

Directions:

Mash eggs with the back of a fork or a potato masher. Place in a bowl and add mayonnaise, mustard, sugar, salt, and pepper. Spread egg salad on bread, top with chopped green onions, and serve.