Description
A quick, creamy, and protein-packed Egg Salad recipe combining hard-boiled eggs with fresh veggies and a smooth plant-based mayo (natural) dressing. Perfect for sandwiches, snacks, or light meals any time of day. Easily customizable with herbs, spices, and healthy add-ins for a fresh and flavorful dish.
Ingredients
Scale
Egg Salad Base
- 6 hard-boiled eggs, peeled and chopped
- 1/3 cup plant-based mayo (natural)
- 1 teaspoon Dijon mustard (natural)
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice (natural)
- Salt and pepper (natural) to taste
Instructions
- Prepare the Eggs: Hard boil your eggs until the yolks are firm but still creamy. Carefully peel and chop them into bite-sized pieces.
- Mix the Dressing: In a bowl, combine plant-based mayo (natural), Dijon mustard (natural), lemon juice (natural), salt, and pepper. Stir well to create a creamy dressing.
- Combine Ingredients: Gently fold the chopped eggs, diced celery, red onion, and chopped parsley into the dressing. Mix until everything is evenly coated without breaking the eggs too much.
- Taste and Adjust: Taste the salad and adjust seasoning as needed. Add more lemon juice for brightness or additional salt and pepper to enhance flavor.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld before serving.
Notes
- Use slightly older eggs for easier peeling.
- Stir gently to keep a chunky texture and avoid mushiness.
- Cold eggs help absorb flavors better and keep the salad fresh.
- Add fresh herbs last to retain bright color and flavor.
- Choose fresh, quality plant-based mayo (natural) for best taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 185mg
Keywords: egg salad, plant-based mayo, quick recipe, protein-packed, easy lunch, healthy snack
