Chicken
$1.21per plate
Prep
10 min
Pantry · Egg Salad
Easy Egg Salad
Egg salad is one of the cheapest ways to turn a carton of eggs into dinner: a dozen eggs, a spoonful of mayo, and a little crunch from celery and onion is all it takes. It comes together for about $0.60 a plate, with the only real wait being the 15 minutes it takes the eggs to cool enough to peel and chop - skip that step and the mayonnaise goes loose and watery. This is the classic creamy version, and it is just as good piled onto a sandwich or scooped with crackers as it is eaten straight from the bowl. If you want the same creamy, mayo-bound formula with a different protein, see our chicken salad recipe, or browse more shelf-stable, low-effort dinners in our pantry, rice & bean recipes.
$0.60per plate
Estimated recipe total
$2.39 · serves 4
Cook
12 min
Total
37 min
Serves
4
Recipe from Budget Plates · https://www.budgetplates.com/egg-salad-recipe
Equipment
- Saucepan with a lid
- Slotted spoon
- Mixing bowl
- Sharp knife and cutting board
Variations
- Stir in a spoonful of sweet pickle relish for tang and crunch.
- Add a teaspoon of curry powder for a curried egg salad.
- Fold in a little chopped fresh dill or chives for a herbier version.
1 How to make it
1
Boil the eggs
Put 8 eggs in a single layer in a saucepan and cover with about an inch of cold water. Bring to a boil over high heat, then turn the heat down so the water is barely bubbling and cook for 12 minutes. Timing from a full boil is what keeps the yolks fully set but still bright yellow rather than grey-rimmed.
2
Cool them properly
Move the eggs straight into a bowl of cold water with ice and leave them for about 15 minutes, until they are cold all the way through. Warm eggs make the mayonnaise loose and the salad watery, so this step is worth the wait.
3
Peel and chop
Crack each egg and peel it under a little running water if the shell sticks. Chop the eggs into roughly half-inch pieces - you want distinct pieces, not a paste.
4
Dice the crunch
Finely dice the celery and red onion. Keep the pieces small so every forkful gets a little crunch without a raw onion bite taking over.
5
Mix
Add the mayonnaise, mustard, salt, and a few grinds of black pepper to the chopped eggs, then fold in the celery and onion. Stir just until everything is coated. The salad should hold together on a spoon and still show visible pieces of egg. Taste and add pepper if it needs it.
6
Chill or serve
Serve right away, or cover and refrigerate. It is good cold and firms up slightly as it sits.
2 Cheaper ingredient swaps
- No celery. Leave it out, or use a couple of tablespoons of finely diced dill pickle for crunch and tang instead.
- Onion too sharp. Swap in 2 sliced green onions, or rinse the diced red onion in cold water and pat dry to soften the bite.
- Yellow mustard. Dijon works and gives a slightly sharper finish. Use the same amount.
- Lighter dressing. Replace half the mayonnaise with plain Greek yogurt or sour cream. The salad will be tangier and a little looser.
3 Budget tips
- Eggs are one of the cheapest proteins in the shop, and this recipe turns a dozen-egg carton into four servings for well under a dollar each.
- Buy mayonnaise in the big jar. It keeps for months and the price per spoonful is a fraction of the small squeeze bottles.
- Celery and onion go a long way here, so one bunch of celery makes many batches.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Store egg salad in an airtight container in the fridge for up to 3 days. Give it a stir before serving, since the dressing settles.
Freezer
Egg salad does not freeze well, as mayonnaise separates and the egg whites turn rubbery when thawed. Make only what you will eat within a few days.
Reheating
Egg salad is served cold, so there is nothing to reheat. Keep it chilled until you eat it and do not leave it out for more than two hours (one hour if it is above 90 F / 32 C).
5 Nutrition (per serving)
Calories
290
Protein
13g
Fat
24g
Carbs
3g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
What is egg salad made of?
This egg salad is made of chopped hard-boiled eggs, mayonnaise, a little yellow mustard, and diced celery and red onion, seasoned with salt and black pepper. That is the classic creamy base - crackers, bread, or lettuce are easy ways to serve it, not ingredients in the salad itself.
How long does egg salad last, and can I freeze it?
Keep it in an airtight container in the fridge for up to 3 days, and do not leave it out for more than two hours (one hour if it is above 90 F) since it has mayonnaise. Do not freeze it - the mayonnaise separates and the egg whites turn rubbery when thawed, so make only what you will eat in a few days.
How do I keep egg salad from getting watery or bland?
Cool the eggs completely in an ice bath before chopping them - warm eggs release moisture into the mayonnaise and make the salad loose. If the finished salad tastes flat, add a little more salt and black pepper; a squeeze of the pickle liquid from the celery substitution also brightens it up.
Can I make egg salad without celery?
Yes. Leave it out, or swap in a couple of tablespoons of finely diced dill pickle for the same crunch and a little extra tang.
What can I serve egg salad with?
The classic move is an egg salad sandwich - pile it on sandwich bread or toast. It is just as good spooned into a split croissant, wrapped in lettuce leaves, or scooped up with crackers. A side of fruit or chips rounds it out for lunch.
How is $0.60 a plate figured?
About $2.39 for the batch, divided across four servings, which is roughly $0.60 each. Eggs are the main cost, so buying them on sale makes the real cost even lower.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
- Mixing bowls set. A set of nesting bowls handles prep, mixing, and marinades without dirtying every dish in the house. Best for mixing meatball and patty mixtures, tossing ingredients, and holding prepped components.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
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