Soy-Free Classic Boiled Egg Salad

Elevate your lunchtime routine with this Soy-Free Classic Boiled Egg Salad—a wholesome and flavorful twist on the traditional favorite. Made with hard-boiled eggs, crisp celery, fresh green onions, and a creamy soy-free mayonnaise base, this recipe delivers a perfect blend of texture and savory taste without any soy-based ingredients. A touch of Dijon mustard, fresh parsley, and a splash of lemon juice bring a vibrant brightness, while paprika adds a subtle smoky finish. Ready in just 22 minutes, this quick and easy recipe is ideal for sandwiches, wraps, or a refreshing salad topping. Whether you're catering to dietary restrictions or just looking for a new spin on the classic, this protein-packed dish is sure to become a household favorite. Serve it chilled to let the flavors meld perfectly!

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:12 mins

Total Time:22 mins

Servings: 4

Ingredients

• 6 large eggs
• 0.5 cup mayonnaise (soy-free)
• 1 tablespoon Dijon mustard
• 1 celery stalk
• 2 green onions
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon paprika

Directions

Step 1

Place the eggs in a medium saucepan and cover them with cold water by about an inch.

Step 2

Bring the water to a rolling boil over medium-high heat, then cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for 10-12 minutes.

Step 3

Meanwhile, finely chop the celery, green onions, and parsley.

Step 4

After the eggs have cooked, drain the hot water and immediately place the eggs in a bowl of ice water. Let them cool for about 5 minutes. This makes peeling easier.

Step 5

Peel the eggs and roughly chop them into bite-sized pieces.

Step 6

In a large mixing bowl, combine the chopped eggs, soy-free mayonnaise, Dijon mustard, celery, green onions, lemon juice, and parsley.

Step 7

Season the mixture with salt, black pepper, and paprika. Stir gently to combine all the ingredients evenly.

Step 8

Taste and adjust seasoning if necessary.

Step 9

Chill the egg salad in the refrigerator for at least 30 minutes to let the flavors meld.

Step 10

Serve the soy-free egg salad on toasted bread, as a filling for wraps, or on a bed of lettuce.

Nutrition Facts

Serving size	(529.7g)

Amount per serving	% Daily Value*
Calories	1261.2

Total Fat 119.8g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1155.3mg	0%
Sodium 2694.7mg	0%
Total Carbohydrate 12.4g	0%
Dietary Fiber 2.0g	0%
Total Sugars 2.5g
Protein 38.0g	0%

Vitamin D 240IU	0%
Calcium 221.0mg	0%
Iron 8.0mg	0%
Potassium 699.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 84.2%

Protein: 11.9%

Carbs: 3.9%