Dairy-Free Classic Boiled Egg Salad
Elevate your lunch routine with this Dairy-Free Classic Boiled Egg Salad, a wholesome and satisfying dish that takes a timeless recipe to a new level of accessibility. Featuring creamy, dairy-free mayonnaise blended with zesty Dijon mustard, fresh lemon juice, and a pinch of smoky paprika, this egg salad is bursting with flavor. Crispy celery and tangy red onion add crunch and depth, while fresh parsley brings a vibrant herbal note. Perfectly boiled eggs are the star, offering a protein-packed base for this easy, nutritious recipe. Served atop a bed of mixed salad greens or tucked into your favorite bread, it’s an ideal dish for picnics, meal prep, or light yet filling meals. Ready in just 25 minutes, this recipe is a delicious way to enjoy a classic comfort food without any dairy.
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Ingredients
- 6 pieces large eggs
- 2 celery stalks
- 0.5 small red onion
- 2 tablespoons fresh parsley
- 1 teaspoon Dijon mustard
- 0.25 cup dairy-free mayonnaise
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon paprika
- 2 cups mixed salad greens
Directions
Step 1
Place the eggs in a single layer in a saucepan. Cover them with water by about an inch.
Step 2
Bring the water to a boil over medium-high heat. Once the water is boiling, remove the pan from heat and cover it with a lid. Let the eggs sit in the hot water for 10 minutes.
Step 3
Meanwhile, chop the celery into small bites. Dice the red onion and finely chop the parsley.
Step 4
After 10 minutes, transfer the eggs to a bowl of ice water or run under cold water until they are cool to the touch.
Step 5
Peel the cooled eggs and chop them into small pieces.
Step 6
In a large bowl, combine the chopped eggs, celery, red onion, and parsley.
Step 7
In a small bowl, whisk together the Dijon mustard, dairy-free mayonnaise, lemon juice, salt, pepper, and paprika until smooth.
Step 8
Pour the dressing over the egg mixture and gently stir to combine, ensuring all ingredients are well coated.
Step 9
Taste and adjust the seasoning if needed.
Step 10
Serve the egg salad on a bed of mixed salad greens, or keep it chilled in the refrigerator until ready to serve.
Nutrition Facts
| Serving size | (575.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 872.2 |
| Total Fat 74.9g | 0% |
| Saturated Fat 15.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1116mg | 0% |
| Sodium 2170.4mg | 0% |
| Total Carbohydrate 15.9g | 0% |
| Dietary Fiber 3.3g | 0% |
| Total Sugars 4.9g | |
| Protein 38.6g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 250.7mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 987.1mg | 0% |
Source of Calories