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Egg Salad

Egg Salad

  • Author: Jonathan
  • Total Time: 30 minutes plus chilling
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Egg Salad is a timeless favorite that combines simple, fresh ingredients with creamy plant-based mayonnaise and flavorful herbs for a nutritious and satisfying meal. Perfect for a quick lunch, snack, or light dinner, this easy recipe includes versatile plant-based twists to suit your tastes and dietary preferences.

Ingredients

Scale

Egg Salad Ingredients

  • 6 large eggs
  • 1/3 cup plant-based mayonnaise (natural)
  • 1 teaspoon Dijon mustard (natural)
  • 2 stalks fresh celery, finely chopped
  • 3 green onions, finely chopped
  • 2 tablespoons fresh parsley or dill, chopped
  • 1 tablespoon lemon juice (natural)
  • 1 teaspoon vegetarian Worcestershire sauce
  • Salt, to taste
  • Black pepper, to taste

Optional Variations

  • 1/2 avocado, mashed (plant-based) (optional for creamy boost)
  • Dash of hot sauce or 1/4 teaspoon smoked paprika (natural) (optional for spice)
  • 1/4 cup chopped pickles (optional for crunch and tang)
  • 1/2 cup mashed chickpeas (optional to substitute some eggs)
  • Fresh cilantro or basil (as an alternative herb option)

Instructions

  1. Boil the Eggs: Place fresh eggs in a pot and cover with cool water. Bring to a gentle boil and cook for about 10 minutes until hard-boiled. Once done, transfer to cold water to stop cooking and make peeling easier.
  2. Prepare the Vegetables: While eggs cool, finely chop celery, green onions, and fresh herbs. This prep adds the essential texture and fresh flavors that complement the soft eggs.
  3. Peel and Chop Eggs: Carefully peel the cooled eggs and chop them into bite-sized pieces. The combination of slightly chunky and smooth pieces creates that ideal egg salad texture.
  4. Mix the Dressing: In a bowl, whisk together plant-based mayonnaise (natural), Dijon mustard (natural), lemon juice (natural), vegetarian Worcestershire sauce, salt, and pepper until well combined.
  5. Combine Everything: Add the chopped eggs and veggies to the dressing and fold gently until all ingredients are evenly coated. Taste and adjust seasoning if needed.
  6. Chill Before Serving: For best flavor and texture, refrigerate the egg salad for at least 30 minutes before serving to allow the flavors to meld beautifully.

Notes

  • Use slightly older eggs for easier peeling after boiling.
  • Keep egg pieces roughly medium-sized for a great balance of creaminess and bite.
  • Add salt and pepper in small amounts, tasting as you go for perfect flavor.
  • Always chill your egg salad before serving to improve texture and taste.
  • Fold ingredients carefully to avoid mashing the eggs too much.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 190
  • Sugar: 1g
  • Sodium: 320mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 185mg

Keywords: egg salad, plant-based mayonnaise, vegetarian egg salad, easy egg salad, quick lunch, healthy egg salad, protein-rich, gluten free

Find it online: https://familycookspot.com/egg-salad/