I didn’t like egg salad until I came to college. I guess my tastes changed AND egg salad is really cheap and easy to make! Seriously. A small jar of Great Value mayo – $1.78. Half carton of eggs – 70 cents. Yellow onion – 98 cents/pound (a small onion is about half a pound). Salt and pepper – hopefully you already have that. Bread – $2-$4 for a loaf. I always get wheat or whole grain bread.
So here we go!
1/4 onion, chopped
2 Tbl. Mayo (low fat if you want)
Salt and pepper to taste
Two slices of whole wheat or whole grain bread (I like to toast mine, but that’s up to you)
To boil the eggs, cover the eggs in cold water and heat on high. Make sure you have a tight-fitting lid. Bring the water to a boil and a) if you have a gas stove, boil for 8 minutes and then turn the burner off and let them sit in the hot water for two minutes OR b) if you have an electric stove, turn off the heat and leave the eggs on the burner for 10 minutes, covered. After either of these, drain the water and cover the eggs in cold water again. Let them sit for 10-20 minutes to cool, or if you have some time, put them in the fridge.
Shell the eggs and grate, chop, or smash with a fork into a bowl. Add the mayo, onion, and salt and pepper. Mix well. Taste it and add more seasonings if you want.
Put the bowl of egg salad in the fridge while you toast the bread (if you’re going to toast it at all).
When the bread is toasted, spread your egg salad on it and you have a sammich! Pair with carrot or celery sticks, or potato chips. Or whatever.
You can also add celery or grated carrot to the salad in place of or in addition to the onion if you want. It adds a delightful crunch!
Egg salad keeps really well, so you can make a whole mess of salad if you want and keep it in the fridge when you need a quick protein and carb snack!