Hot, humid July days scream for a nearly no cook meal, especially a meal that’s chilled and refreshing. What could be better than a gorgeous Egg Salad Sandwich paired with a bit of Marinated Asparagus? It makes me wish it weren’t too hot to be out on the deck.
It might, perhaps, seem a bit strange to have a “recipe” for an Egg Salad Sandwich, but this specific combinations of flavor is so perfect, I just have to pass it on – plus I hate a runny egg salad – and nothing is worse than trying to fix it up after it’s already mixed.
Egg Salad sandwiches are very inexpensive, especially if the eggs and bread are on sale – Think Egg Salad when you have left over Easter Eggs, too. The splurge, here is the Asparagus. The sandwiches are $1.51; the Asparagus $2.40.
- 6 eggs, hard-boiled
- Scant 1/4 cup mayonnaise; I start with about 3 tablespoons and add more if needed
- 2 tablespoons minced onion
- ½ stalk celery, minced finely
- 1 to 1 1/2 teaspoons dry mustard, to taste
- 2 teaspoons of lemon juice
- ¼ teaspoon salt, optional
- 6 grinds black pepper
Directions: Dice hard-boiled eggs. Mix all other ingredients together and add to eggs. Mix gently. Serve on plain or toasted bread with thin slices of red onion, if desired.
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my Strategies – You’ll see them all explained on the upper left tab of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read below for additional tips as well as throughout the recipe, for saving time and managing food.
Kitchen & Cooking Hack:
To easily cut eggs the perfect size for Egg Salad, Potato Salad or other use? Push them right through a baking rack!
- Eggs: Stock up on eggs when they’re inexpensive, normally during Holiday weeks. Low prices in my area range from free (often with other purchases) to anywhere from 50 to 88 cents. They last for weeks in the fridge – The date on the container is a ‘buy’ date, and you can expect them to last a good six weeks past that date. If you pick up two or three packages when they’re at their low, you’ll rarely need to pay full price.
- Refrigerate right away and never store in the door; eggs keep best in a colder part of the refrigerator, in their own box. (Then put your partially used vegetables in the door where you’ll see them and remember they need to be used ASAP – the half a bell pepper or onion, etc.) In doubt about an egg? If it floats in water, discard, just to be on the safe side. If they float, it means the egg inside is drying out, not that it is bad in any way. Cost for 1 at 88 cents a dozen? about 7 cents. Recipe 44 cents.
- Mayonnaise: Buy your condiments in the summer when there are coupons out there and big sales – I look for about a dollar for a 32 ounce jar (notice I said jar – the squeeze bottles generally cost the same and hold less, plus you can’t get all of it out.) If you miss the summer sales, another great time of the year for condiments is right before the Super Bowl. Cost for 1/4 cup is about 14 cents.
- Celery: Generally inexpensive, but does go on sale from time to time, so I buy extra when it does. Celery keeps so well, there’s no reason to not buy when it’s not on sale. Remember to use your leaves, they’re full of flavor, and if you don’t use them in your cooking, save them, along with the bottom parts for soup or stock. Always wash your celery extremely well. To keep longer, slip a plastic bag loosely over the exposed top of the celery. A good price in my area is 98 cents a sleeve, with about 15 or so stalks in a sleeve. Cost 5 cents.
- Asparagus: On sale in our area, very seldom for 99 cents a bunch, $1.99 a bunch is a good sales price. In the spring we’ll see it now and then for $1.49 a pound. I love asparagus and try to think of ways to use it when it’s in season and the prices are low. This is a vegetable I can’t deal with frozen. You’ll want to be aware of the size of the bunch – some stores portion it in 12 ounces and some 16 ounces. See recipe: $3.40
- Bread: Buy on sale and freeze – I double wrap and thaw in the fridge overnight. This is Brownberries wide-pan Oatmeal. There are coupons now and then that coincide with sales. Cost for bread $1.99, eight slices are 88 cents.
- Rest of Ingredients: negligible.
Nutrition for Egg Salad (including bread):
Per Serving: 378 Calories; 22g Fat (50.7% calories from fat); 15g Protein; 33g Carbohydrate; 4g Dietary Fiber; 323mg Cholesterol; 614mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
Put your Spin on it:
- You can make the egg salad classic by leaving out the celery and red onion, and using mustard powder instead of Dijon, about 3/4 teaspoon. I like to use green onion or chives in place of minced onion.
- Try the egg salad curried: Just add 1 ½ teaspoons of curry powder to the ingredients.
- You can always shake up how you serve egg salad – on a bun, in a pita, or even inside a tomato half.
- The marinated Asparagus can take a different spin with red wine vinegar instead of the lemon juice and a teaspoon of dijon.
My Pay Off:
A quick, simple dinner without heating up the house, and I’ll have extra hard-boiled eggs in the fridge for later.
Classic Egg Salad with Marinated Asparagus made July 2010 for $4.09; Repriced April 2014 for $3.91. The difference was in the Asparagus and a strategy for buying Olive Oil was refined.