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.
Egg Salad Sandwiches
- 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.
from the kitchen of http://www.frugalhausfrau.com
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 Strategies for additional tips as well as throughout the recipe, for saving time and managing food.
To easily cut eggs the perfect size for Egg Salad, Potato Salad or other use? Push them right through a baking rack!
Nutrition for Egg Salad (including bread):
Per Serving: 378 Calories; 22g Fat (50.7% calories from fat); 15g Protein; 33g Carbohydrate; 4g Dietary Fiber; 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.