Cheap 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 my take on the classic egg salad sandwich!

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.

Egg salad sandwiches

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

Buttery toasted bread recipe

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

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

View the other $10 Food Day recipes:

More Egg-spiration

If you’re trying to save money on food, try making more egg-based meals like:

Cheap egg salad sandwiches recipe

Egg Salad Sandwiches

Yield: 4 sandwiches

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


  • 8 hard-boiled eggs
  • 1/3 cup mayonnaise
  • 1 teaspoon spicy brown mustard
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • Chopped green onions, for garnish


  1. 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.

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