Description
Easy and creamy Egg Salad recipe featuring tender boiled eggs combined with a luscious, tangy dressing and vibrant seasonings. Perfect for quick lunches, snacks, or light dinners, this versatile and nutritious dish can be served on greens, bread, or crackers for a satisfying meal.
Ingredients
Scale
Eggs and Dressing
- 6 large hard-boiled eggs
- 1/3 cup (plant-based) mayonnaise (natural)
- 1 tablespoon Dijon mustard (natural)
- 1 teaspoon fresh lemon juice (natural)
Vegetables and Seasoning
- 1/4 cup celery, finely chopped
- 2 green onions, finely chopped
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon paprika (natural), for garnish
Instructions
- Prepare the Eggs: Boil the eggs for 9 to 12 minutes until yolks are firm. Cool them in cold water, peel carefully, and chop into bite-sized pieces to maintain a consistent texture.
- Mix Dressing: In a medium bowl, combine the (plant-based) mayonnaise (natural), Dijon mustard (natural), and lemon juice (natural). Stir until smooth and creamy to create a tangy base.
- Add Vegetables and Seasoning: Finely chop celery and green onions, then gently fold them into the dressing mixture. Season with salt and pepper to taste, enhancing the natural flavors.
- Combine Eggs and Dressing: Add the chopped eggs to the bowl and fold gently to evenly coat all pieces in the creamy dressing without smashing.
- Garnish and Serve: Sprinkle paprika (natural) over the top for color and a mild smoky note. Serve immediately or chill for 30 minutes to blend flavors.
Notes
- Use eggs that are at least a week old for easier peeling.
- Refrigerate the salad before serving for a fresher flavor.
- Adjust the size of chopped eggs to your preferred texture.
- Add fresh herbs just before serving to maintain their vibrant flavor.
- Gently fold ingredients to prevent eggs from becoming pasty.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: No cooking method required other than boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 210
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 185 mg
Keywords: egg salad, plant-based egg salad, easy egg salad, creamy egg salad, healthy lunch, quick meal
