How far in advance can you make egg salad (for sandwiches)

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Posted 9/29/2009 by sacteach in NSBR Board


PeaNut 8,513
December 2000
Posts: 5,857
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Loc: Sacramento, CA, USA

Posted: 9/29/2009 8:26:47 PM
In an effort to save money on lunches, I'm *trying* to prepare more lunches at home to take to work instead of grabbing something at the store on the way or grabbing something from the kid's line (middle school teacher).

I bought a carton of eggs the other day and realized that one of the things I buy from the lunch line is egg salad sandwiches. At $3 each, I'm sure I can do it cheaper!

So, if I made up a batch of egg salad ahead of time, how long would it last? Could I make it on Sunday and make up a sandwich on Friday? I'm thinking I'd just bring the bread and a small container of egg salad and actually put the sandwich together at school so it doesn't get soggy.

And while I'm on the topic, what do you put in your egg salad?

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PeaNut 108,973
September 2003
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Posted: 9/29/2009 8:37:32 PM
You can boil the eggs on Sunday and make up enough for a day at a time. I bring mine in a seperate container and assemble at school so it's not soggy.

I add mayo, a bit of mustard, finely chopped onion and celery, and a dash of salt & pepper to mine.

Eggs are super cheap for lunches. You could also simply eat hard boiled eggs or make deviled eggs. Both hold up well in your lunch bag.

If you like quiche that another cheap egg based option. I have a super easy crustless quiche recipe.

6 eggs
1 cup shredded cheese
1 cup diced meat
1 c chopped veggies
1 c cream
salt & pepper

Mix well and bake for about one hour at 350.

If you have ramekins you can make individual ones. Otherwise, you can make a pan and cut slices. This recipe can be halved or doubled.

I made a quiche last night with sausage, swiss and chopped onions, mushrooms, zucchini, and carrots. YUMMY!


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PeaNut 116,261
November 2003
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Posted: 9/29/2009 8:45:51 PM
I always forget about egg salad. That's what I'm having for lunch tomorrow.


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PeaNut 359,802
January 2008
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Posted: 9/29/2009 8:52:14 PM
Boil the eggs ahead of time, but make up each batch of egg salad day by day. Otherwise it gets really watery, and, well...gross.

I just chop two eggs and put in a spoon of mustard, a spoon of mayo, and a small spoon of dill relish. Maybe some salt and pepper.



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PeaNut 12,690
March 2001
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Loc: Minnesota

Posted: 9/29/2009 8:52:55 PM
I'd boil the eggs ahead--boiled eggs in the shell will keep for up to a week in the frig. However, once the egg salad is made, I'd say 24 hours of refrigeration is max. The eggs being ready each day will save time, though. I boil 6-8 eggs Sunday for the week of lunches ahead, then either make egg salad or just peel one for lunch as needed (three lunch-carriers here!).


PeaNut 8,513
December 2000
Posts: 5,857
Layouts: 7
Loc: Sacramento, CA, USA

Posted: 9/29/2009 10:11:39 PM
doh! that makes perfect sense to just boil the eggs on Sunday and mix up the egg salad in the morning. That's exactly why I asked Sometimes the obvious isn't very obvious LOL

Thank you for the other suggestions also - I'll definitely try the quiche too.
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