Description
A quick, creamy, and protein-packed Egg Salad made with fresh ingredients like hard-boiled eggs, plant-based mayonnaise, and crisp celery. Perfect for a healthy snack, lunch, or versatile meal prep option ready in under 15 minutes.
Ingredients
Scale
Main Ingredients
- 6 Hard-Boiled Eggs
- 1/3 cup Plant-Based Mayonnaise
- 1 teaspoon Dijon Mustard (natural)
- 1/4 cup Celery, finely chopped
- 2 Green Onions, finely chopped
- 1 tablespoon Lemon Juice (natural)
- Salt, to taste
- Black Pepper, to taste
Instructions
- Perfectly Hard-Boil the Eggs: Place eggs in a pot and cover with cold water. Bring to a gentle boil, then remove from heat and let sit for 10-12 minutes. Cool under cold running water before peeling to ensure easy handling.
- Chop the Ingredients: Dice the peeled eggs into bite-sized pieces. Finely chop the celery and green onions, aiming for even-sized pieces to ensure the best texture in the salad.
- Mix the Dressing: In a mixing bowl, combine plant-based mayonnaise, Dijon mustard (natural), lemon juice (natural), salt, and pepper. Whisk together until smooth and creamy.
- Combine Everything: Gently fold the chopped eggs, celery, and green onions into the dressing until thoroughly coated but still chunky. Taste and adjust seasoning if needed.
- Chill and Serve: Refrigerate the egg salad for at least 30 minutes before serving to let the flavors meld beautifully. Serve chilled or at room temperature.
Notes
- Use fresh eggs for the best taste and texture.
- Chop eggs only when they are cool to avoid crumbling.
- Do not overmix the salad; keep chunks visible for a pleasing texture.
- Adjust creaminess by adding more plant-based mayonnaise as preferred.
- Season gradually and taste frequently to balance salt and tang.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 1g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 185mg
Keywords: egg salad, plant-based mayonnaise, quick lunch, healthy snack, easy recipe, protein packed
