Dairy-Free Classic Egg Salad Sandwich
Elevate your lunch game with this Dairy-Free Classic Egg Salad Sandwich, a creamy and satisfying twist on a timeless favorite! With perfectly boiled eggs as the base, this recipe swaps traditional mayo for dairy-free mayonnaise, making it an excellent option for those with dietary restrictions. A hint of mustard and tangy lemon juice balance the flavors, while crunchy celery and fresh green onion add delightful texture. Piled high on whole grain or gluten-free bread and layered with crisp lettuce and juicy tomato slices, these sandwiches are perfect for a quick meal or packed lunch. Ready in under 30 minutes, this easy-to-make recipe is a delicious way to enjoy a classic comfort food without compromising on flavor or dietary needs!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 6 pieces large eggs
- 6 tablespoons dairy-free mayonnaise
- 1 teaspoon mustard
- 1 teaspoon lemon juice
- 1 piece celery stalk, finely chopped
- 1 piece green onion, finely chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 slices whole grain or gluten-free bread
- 4 pieces lettuce leaves
- 1 medium tomato, sliced
Directions
Step 1
Place the eggs in a saucepan and cover them with cold water about 1 inch above the eggs.
Step 2
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit for 10 minutes.
Step 3
After 10 minutes, drain the water and transfer the eggs to a bowl of ice water to cool completely, about 5 minutes.
Step 4
Peel the eggs and chop them into small pieces. Place the eggs in a medium-sized mixing bowl.
Step 5
Add the dairy-free mayonnaise, mustard, lemon juice, celery, and green onion to the chopped eggs.
Step 6
Season with salt and black pepper. Stir until well combined.
Step 7
Toast the bread slices lightly, if desired.
Step 8
Place a lettuce leaf on one slice of bread, then add a couple of spoonfuls of the egg salad mixture on top.
Step 9
Add slices of tomato, if using, then cover with another slice of bread.
Step 10
Repeat with the remaining bread slices and egg salad mixture.
Step 11
Serve the sandwiches immediately, or refrigerate and serve later.
Nutrition Facts
| Serving size | (942.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1915.7 |
| Total Fat 105.5g | 0% |
| Saturated Fat 19.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1116mg | 0% |
| Sodium 3816.2mg | 0% |
| Total Carbohydrate 175.0g | 0% |
| Dietary Fiber 19.3g | 0% |
| Total Sugars 20.6g | |
| Protein 62.3g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 462.6mg | 0% |
| Iron 15.9mg | 0% |
| Potassium 1315.8mg | 0% |
Source of Calories