Normally I reserve egg salad for the time around Easter when we have dozens of boiled eggs, and we're trying to find some use for them. However, egg salad is also an excellent, tasty, and frugal meal to have any time of year.
You can make this as a basic recipe with eggs, mayo, a dab of mustard, salt and pepper, or you can turn it into something really exotic by adding ingredients. I like mine middle of the road, depending on what's lurking in the fridge and my cabinets.
This is also excellent as a sandwich, or you can eat it alone as a salad. Serve it with chips, a green salad, or eat on crackers for a change of pace.
2-3 hard boiled eggs, peeled and chopped
1/4 cup mayonnaise (or plain low-fat yogurt)
A dime size squirt of prepared mustard
salt and pepper to taste
Mix all ingredients well and refrigerate. Then serve as you like.
1 tablespoon dill or sweet relish
1-2 teaspoons minced onion
chopped green olives
chopped green onion
chopped bell pepper
Add as many or as few things to your taste and refrigerator can supply!