Description

This easy Egg Salad recipe combines simple pantry staples with fresh, plant-based ingredients to create a creamy, protein-packed dish perfect for a quick lunch. With customizable flavors and a delightful texture, it can be served on sandwiches, crackers, or as a salad topper, making it a versatile and satisfying meal option.

Ingredients

Scale

Egg Salad Ingredients

6 large eggs, hard-boiled and chopped
1/3 cup plant-based mayonnaise (natural)
1 teaspoon Dijon mustard (natural)
1/2 cup celery, finely diced
1 tablespoon apple cider vinegar (natural)
Salt, to taste
Black pepper, to taste
2 tablespoons fresh dill, parsley, or chives, chopped

Optional Variations

1/4 cup mashed avocado (to replace some mayo)
1/2 teaspoon curry powder and pinch of turmeric
1 tablespoon finely chopped jalapeños or a dash of cayenne pepper
2 tablespoons chopped pickles or 1 teaspoon pickle juice
1/2 teaspoon smoked paprika and a few drops of vegetarian Worcestershire sauce (natural)

Instructions

Prepare the Eggs: Begin by boiling your eggs until they are firm yet tender, typically about 10 minutes. After boiling, transfer eggs to cold water to cool quickly. Peel the eggs and chop them into small, uniform pieces to ensure even texture and flavor.
Mix the Dressing: In a bowl, whisk together the plant-based mayonnaise (natural), Dijon mustard (natural), apple cider vinegar (natural), salt, and black pepper until smooth and creamy.
Combine Ingredients: Gently fold the chopped eggs and finely diced celery into the dressing, taking care not to break the eggs too much while ensuring all ingredients are well coated.
Add Fresh Herbs: Stir in your choice of fresh herbs such as dill, parsley, or chives to add vibrant color and a refreshing herbal note to the salad.

Notes

Use the freshest eggs available for the best texture and flavor.
Cool eggs rapidly in ice water to make peeling easier and prevent overcooking.
Chop eggs uniformly for consistent flavor in every bite.
Adjust the amount of plant-based mayonnaise (natural) to reach your preferred creaminess.
Chill the Egg Salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizers
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1/4 recipe
Calories: 180
Sugar: 1 g
Sodium: 220 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 185 mg

Keywords: egg salad, plant-based mayo, creamy egg salad, easy lunch recipe, protein packed salad