Description
A quick and delicious egg salad recipe with fresh, flavorful ingredients and a creamy plant-based mayo twist. Perfect for lunches, picnics, or party appetizers, this easy-to-make dish offers a balanced combination of texture and taste with customizable options.
Ingredients
Scale
Main Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup plant-based mayonnaise (plant-based)
- 1 teaspoon Dijon mustard (natural)
- 1/4 cup celery, finely diced
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon lemon juice (natural)
- 1 teaspoon apple cider vinegar (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Boil and Peel the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil, then reduce heat to a simmer and cook for about 10 minutes until hard-boiled. Transfer the eggs to ice water to cool, then peel and set aside.
- Chop and Prepare Ingredients: Once peeled, chop the eggs into bite-size pieces. Dice the celery and finely chop the fresh chives, preparing everything for mixing.
- Mix the Dressing: In a bowl, combine the plant-based mayonnaise (plant-based), Dijon mustard (natural), lemon juice (natural), apple cider vinegar (natural), salt, and black pepper. Stir until the dressing is smooth and well blended.
- Combine and Toss: Gently fold the chopped eggs, celery, and chives into the dressing, ensuring each piece is evenly coated without breaking down the eggs too much.
- Chill and Serve: Cover the egg salad and refrigerate for at least 30 minutes to allow the flavors to meld beautifully. Serve chilled.
Notes
- Add a splash of apple cider vinegar (natural) to boiling water to make peeling eggs easier.
- Adjust egg chopping size for chunkier or creamier texture according to preference.
- Resting salad in the fridge improves flavor layering.
- Use fresh celery and herbs for crisp texture and vibrant taste.
- Season gradually with salt to avoid overpowering.
- 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: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 180mg
Keywords: egg salad, plant-based mayo, easy lunch, quick recipe, healthy appetizer, dairy free
