Description
Easy and versatile egg salad made with creamy plant-based mayonnaise, perfectly cooked eggs, fresh vegetables, and a hint of zest. Ready in under 20 minutes, this protein-packed and deliciously creamy dish is perfect for sandwiches, sides, or salad toppings any time of day.
Ingredients
Scale
Egg Salad Ingredients
- 6 large eggs
- 1/2 cup plant-based mayonnaise
- 1 teaspoon Dijon mustard (natural)
- 1/4 cup finely chopped celery
- 2 green onions, thinly sliced
- 1/4 cup finely chopped yellow or red bell pepper
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon natural gelling agent
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley or dill, chopped
Optional Variations
- 1/2 ripe avocado, mashed (for extra creaminess)
- Pinch of cayenne pepper or a drizzle of hot sauce (natural) (for a spicy kick)
- 2 tablespoons toasted nuts or seeds (for crunch)
- Additional fresh herbs: basil, cilantro, or chives
- 1/2 teaspoon curry powder (natural)
- 2 tablespoons dried cranberries or chopped apples (for sweet and tangy flavor)
Instructions
- Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to ensure firm, fully cooked yolks. Immediately transfer eggs to an ice bath to stop cooking and make peeling easier.
- Prepare the Vegetables: While the eggs cool, finely chop the celery, bell pepper, and green onions to add crunch, color, and fresh flavor to your egg salad.
- Peel and Chop the Eggs: Carefully peel the cooled eggs and chop them into bite-sized pieces, balancing small chunks for creaminess and larger pieces for texture.
- Mix the Dressing: In a bowl, whisk together plant-based mayonnaise, Dijon mustard (natural), apple cider vinegar, salt, pepper, and natural gelling agent until fully incorporated and smooth.
- Combine Ingredients: Gently fold the chopped eggs and vegetables into the dressing, stirring carefully to coat every piece without making the mixture mushy. Finish by mixing in fresh parsley or dill for a fragrant lift.
Notes
- Use slightly older eggs for easier peeling and a cleaner appearance.
- Refrigerate the salad for at least 30 minutes before serving to let flavors meld.
- Adjust mustard and vinegar quantities slowly to achieve your preferred tanginess.
- Combine creamy and crunchy elements for a well-rounded texture.
- Add fresh herbs just before serving to keep their brightness intact.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: International
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 185mg
Keywords: egg salad, easy egg salad, plant-based mayonnaise, protein salad, creamy egg salad, quick lunch, healthy snack
