Hard Boiled Egg Salad is the ultimate budget meal that delivers serious protein without breaking the bank.
When you’re staring at a nearly empty fridge wondering how to make something filling and nutritious for under a dollar per serving, this classic becomes your best friend. I’ve made this recipe countless times during tight budget weeks, and it never fails to satisfy.
Classic Hard Boiled Egg Salad
What it is: Creamy, protein-packed salad perfect for sandwiches, wraps, or eating straight up
Key features: Quick prep, make-ahead friendly, incredibly versatile
KEY INFO
Total Cost: $3.00-$5.00 (entire batch)
Cost breakdown per portion:
• Eggs: $0.14
• Mayonnaise: $0.10
• Red onion: $0.05
• Mustard: $0.03
• Fresh herbs: $0.07
• Lemon juice: $0.04
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 40 minutes (including cooling)
Servings: 6
Difficulty: Very Easy
Dietary tags: Vegetarian, high protein, low carb, gluten-free
Price level: Very inexpensive
EQUIPMENT NEEDED
Essential tools:
• Medium saucepan
• Slotted spoon
• Mixing bowl
• Sharp knife
• Cutting board
Cheaper alternatives:
• Use a fork instead of an egg slicer for chopping
• Any pot that fits the eggs works fine
• Skip the ice bath if you’re not in a rush
INGREDIENTS
6 large eggs
¼ cup mayonnaise (60ml) (Greek yogurt works too)
¼ cup finely diced red onion (40g) (green onion is cheaper)
1 tablespoon Dijon mustard (15ml) (yellow mustard costs less)
2 tablespoons chopped parsley (skip to save money)
2 tablespoons chopped chives (green onion tops work)
1 teaspoon lemon juice (bottled is fine)
Salt and black pepper to taste
METHOD
- Place eggs in saucepan in single layer, cover with cold water by 1 inch.
- Bring water to rolling boil over high heat.
- Cover pot, remove from heat, let sit exactly 12 minutes.
- Prepare ice bath while eggs cook.
- Transfer eggs immediately to ice water using slotted spoon.
- Let eggs cool 15 minutes in ice bath.
- Crack and peel eggs under cold running water.
- Chop eggs to desired size – I like chunky pieces, not mushy.
- Mix mayonnaise, mustard, and lemon juice in large bowl.
- Add chopped eggs, onion, and herbs to bowl.
- Season with salt and pepper, mix gently.
- Taste and adjust – needs more tang? Add mustard. More richness? Add mayo.
- Chill 30 minutes before serving for best flavor.
CRUCIAL TIPS
Money-saving tips:
- Buy eggs when they’re on sale and stock up
- Use only one herb instead of two
- Skip fresh herbs entirely for bare-bones version
- Make double batch – it keeps 3 days
Success secrets:
- Don’t skip the ice bath – prevents gray yolks
- Older eggs peel easier than super fresh ones
- Taste before serving – under-seasoned egg salad is sad egg salad
- Pat onions dry if they seem wet
Storage:
Store covered in fridge up to 3 days.
Never freeze – mayo will separate and get gross.
Scaling:
Double or triple easily – just maintain ratios.
Each egg feeds about one person as a light meal.
Common mistakes:
- Overcooking eggs (gray yolks, rubbery texture)
- Adding watery vegetables that make it soggy
- Not seasoning enough – eggs need salt to shine
Variations:
- Mediterranean style: Add diced cucumber, tomatoes, olive oil instead of some mayo
- Lighter version: Replace half the mayo with Greek yogurt
- Crunchy version: Add finely diced celery
- Spicy version: Sprinkle in paprika or cayenne
Price level: Very inexpensive – you’re getting restaurant-quality protein for pocket change.
This egg salad has gotten me through more tight budget weeks than I can count. When I first started EatHealthier.co.uk, I was eating this for lunch almost daily because it cost practically nothing but kept me full for hours.
The protein content rivals expensive deli meats, but you’re paying egg prices instead of premium prices. I’ve served this to friends who had no idea they were eating one of the cheapest meals possible – they just knew it tasted great.
The beauty lies in its simplicity.
Six ingredients you probably have on hand create something infinitely better than store-bought versions loaded with preservatives and fillers.
Make a batch on Sunday, and you’ve got lunch sorted for half the week. Stuff it in sandwiches, wrap it in tortillas, or eat it straight with crackers.
Hard boiled egg salad proves that eating well on a budget isn’t about sacrifice – it’s about knowing which simple ingredients create maximum satisfaction for minimum cost.
