Egg Salad with Celery

Credit: Alice Henly
College student or wage slave, we can all use quick lunch-for-one ideas that are easy on your waistline and your wallet. Feel free to play around with the ingredients depending on your preferences and/or whatever you have in the fridge.

Prep time: 15 mins. – Calories: 250 – Cost: $2







  • 2 boiled eggs
  • 1 1/2 Tbsp light mayonnaise
  • 1/2 tsp honey mustard or Dijon mustard
  • 1 large stick of celery, chopped finely
  • 1 pinch onion power
  • 1 pinch garlic powder
  • 1 pinch curry powder (optional)
  • salt and pepper (Coarse salt and cracked pepper is best)
  • parsley to garnish (optional)


  1. To boil eggs: place eggs in a small saucepan, pour water over eggs until it’s one inch above the eggs, place over high heat until the water begins to boil then turn heat down and simmer for about 12 minutes, drain water and remove shells from eggs when cool. (I recommend boiling several eggs at the beginning of the week and keeping them in the refrigerator ready to use anytime during the week. This cuts your prep time down to just a couple of minutes.)
    Credit: Alice Henly
  2. While your eggs are boiling chop your celery and ready the remaining ingredients.
  3. Using a fork, mash the boiled eggs with the mayonnaise and mustard (and optional garlic powder) in a medium-sized container. This saves you washing an extra bowl and you can lose quite a bit of egg transferring containers. 
  4. Mix in celery and sprinkle with salt and pepper.
  5. Before leaving for work pack egg salad in a container with extra crackers or your preferred sandwich fixings in a separate small container. Assemble at lunchtime to prevent the crackers/bread from getting soggy.
  6. Eat on saltine crackers or on toasted bread with baby spinach and slices of cherry tomatoes (one of my favorite sandwich options).


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