Egg Salad Parade
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$1.34 RECIPE / $0.67 SERVING

Eggs have once again become a staple in my diet, as grocery prices continue to rise and supply chain challenges keep us on our toes.

They’re cheap, adaptable, and don’t spoil easily. And it doesn’t get any easier than that.

So prepare some egg salad if you’re short on time and want something filling, cheap, and quick. This is my simple and delicious recipe, but there are plenty of alternatives below!


Egg Salad Recipe
Food: Egg Salad Recipe
Source: Love and Lemons

When I searched the internet for egg salad recipes, they all looked a little too involved for my hectic schedule. Almost all of them contained fresh herbs, a single celery rib, or other ingredients that I don’t often keep on hand.

So I tried to keep my egg salad as basic as possible while still making it tasty. Nothing fancy, just a few simple ingredients from your refrigerator. But if you want something more elaborate, I can help you with that as well.


If you happen to have some of these components on hand, this is where you may have a little fun. To make your egg salad more interesting, try adding some of these:

  • Hot sauce (sriracha, Tabasco, gochujang, chili garlic sauce, etc.)
  • Green onion
  • Crumbled bacon
  • Kimchi (finely chopped)
  • Avocado (in place of the mayo)
  • Everything bagel seasoning
  • Pickled red onions
  • Capers
  • Jalapeños (fresh or pickled)
  • Fresh herbs (dill, parsley, scallions)


The basic egg salad sandwich (on toast or a croissant with lettuce) is well-known, but egg salad can also be served with crackers for scooping, in lettuce cups, or even in an avocado half!

You could also use it as a salad topping over a bed of greens or wrap it in a tortilla with lettuce.


I created this a small batch recipe so you wouldn’t have to worry about leftovers, but if you make a larger batch, the leftovers should last for about 4-5 days in the refrigerator.

The recipe below is fairly easy to scale up. Simply change the serving size in the recipe box, and the ingredients will automatically adjust.


This simple egg salad is ideal for busy days or whenever you need a quick, economical, delicious, and substantial supper!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 2 about 3/4 cup each


  • 4 large eggs ($0.93)
  • 3 Tbsp. mayonnaise ($0.22)
  • 1 Tbsp. dill relish ($0.08)
  • 1 tsp Dijon mustard ($0.06)
  • 1/4 tsp lemon juice ($0.01)
  • 1/8 tsp salt ($0.02)
  • 1/8 tsp pepper ($0.01)


  1. Fill a saucepot halfway with water and crack the eggs inside. Turn the heat up to high and cover the pot. Boil the water completely. Turn off the heat after it reaches a boil, and leave the eggs in the boiling water for 12 minutes with the lid on.
  2. Transfer the eggs to an ice bath or run them under cold water until they are cool after 12 minutes in the hot water. Chop the eggs into 1/2-inch chunks after peeling them.
  3. Add the mayonnaise, Dijon, relish lemon juice, salt, and pepper to a mixing bowl with the chopped egg. As you stir, crush part of the egg yolk into the dressing.
  4. Adjust the ingredients to your preference after tasting the egg salad. Refrigerate until ready to eat or serve immediately.


  • Serving: 0.75 cups
  • Calories: 295 kcal
  • Carbohydrates: 3 g
  • Protein: 13 g
  • Fat: 25 g
  • Sodium: 531 mg
  • Fiber: 1 g


Egg Salad
Food: Egg Salad
Source: Love and Lemons
  1. Fill a pot halfway with water and crack four large eggs inside. Turn the heat up to high and cover the pot. Allow for a complete boil of the water. Turn off the heat and leave the eggs in the boiling water for 12 minutes with the cover on.
  2. Cool the eggs in an ice bath or under cold water for 12 minutes. The eggs should be peeled and cut into 1/2-inch chunks.
  3. 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon dill relish, 1/4 tablespoons lemon juice, and 1/8 tablespoons salt and pepper in a mixing bowl.
  4. Combine all of the ingredients in a mixing bowl, pressing some of the yolks into the dressing as you go. Season with salt and pepper to taste.
  5. Refrigerate the egg salad until ready to serve. (shown is an egg salad sandwich on toast with mixed greens as a serving recommendation).