Dairy-Free Classic Boiled Egg Salad
Elevate your lunchtime routine with this delicious Dairy-Free Classic Boiled Egg Salad—a light, protein-packed twist on the traditional egg salad, perfect for those seeking a dairy-free option without sacrificing flavor. Tender boiled eggs are paired with crisp celery, zesty red onion, and fragrant fresh parsley, then tossed in a creamy dressing made with dairy-free mayonnaise, Dijon mustard, and a hint of lemon juice for a tangy finish. Seasoned with salt, black pepper, and a touch of paprika, this wholesome recipe balances texture and taste beautifully, creating a dish that’s perfect for serving over mixed salad greens or as a filling for sandwiches. Ready in under 30 minutes, this versatile and easy-to-make egg salad is ideal for healthy meal prep or a quick weekday lunch.
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Recipe Information
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
Instructions
Place the eggs in a single layer in a saucepan. Cover them with water by about an inch.
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.
Meanwhile, chop the celery into small bites. Dice the red onion and finely chop the parsley.
After 10 minutes, transfer the eggs to a bowl of ice water or run under cold water until they are cool to the touch.
Peel the cooled eggs and chop them into small pieces.
In a large bowl, combine the chopped eggs, celery, red onion, and parsley.
In a small bowl, whisk together the Dijon mustard, dairy-free mayonnaise, lemon juice, salt, pepper, and paprika until smooth.
Pour the dressing over the egg mixture and gently stir to combine, ensuring all ingredients are well coated.
Taste and adjust the seasoning if needed.
Serve the egg salad on a bed of mixed salad greens, or keep it chilled in the refrigerator until ready to serve.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2170 mg | 94% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 251 mg | 19% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 987 mg | 21% | |
*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.
