Dairy-Free Egg Mayonnaise Roll
Indulge in the creamy, flavorful delight of a Dairy-Free Egg Mayonnaise Roll, a perfect choice for a quick and satisfying lunch or snack. This recipe combines perfectly boiled eggs with a tangy blend of dairy-free mayonnaise, Dijon mustard, and a splash of lemon juice to create a rich, allergen-friendly filling. Nestled on a bed of crisp romaine lettuce and paired with fresh cucumber slices, this mixture is tucked into hearty whole wheat rolls that are completely free of dairy, making it ideal for those with dietary restrictions. Ready in just 25 minutes, these rolls offer a balance of protein, crunch, and zesty flavor, with easy make-ahead potential for busy days. Whether you're packing a lunchbox or whipping up a casual meal, this dairy-free twist on the classic egg mayo roll is sure to satisfy!
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Ingredients
- 4 large Eggs
- 4 tablespoons Dairy-free mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 medium Cucumber
- 4 large Romaine lettuce leaves
- 4 individual Whole wheat rolls (dairy-free)
Directions
Step 1
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Step 2
Once the water reaches a rapid boil, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for 10 minutes.
Step 3
After 10 minutes, transfer the eggs to a bowl of ice water to cool them down quickly. Let them cool for about 5 minutes.
Step 4
Peel the eggs and chop them coarsely. Set aside in a mixing bowl.
Step 5
Add the dairy-free mayonnaise, Dijon mustard, lemon juice, salt, and black pepper to the chopped eggs. Mix gently until the ingredients are well combined.
Step 6
Peel and slice the cucumber into thin rounds.
Step 7
Slice the whole wheat rolls in half horizontally. If desired, remove a small amount of bread from the inside to make room for the filling.
Step 8
Layer each bottom half of the roll with a romaine lettuce leaf, followed by a portion of the egg mayonnaise mixture.
Step 9
Top the egg mixture with a few slices of cucumber.
Step 10
Cover with the top half of the roll and serve immediately or wrap individually for later enjoyment.
Nutrition Facts
| Serving size | (650.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1343.7 |
| Total Fat 70.2g | 0% |
| Saturated Fat 13.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 744mg | 0% |
| Sodium 2727.7mg | 0% |
| Total Carbohydrate 127.1g | 0% |
| Dietary Fiber 17.5g | 0% |
| Total Sugars 11.0g | |
| Protein 50.3g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 224.0mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 854.2mg | 0% |
Source of Calories