Dairy-Free Classic Egg Salad Sandwich
Elevate your lunchtime game with this Dairy-Free Classic Egg Salad Sandwich! Perfectly crafted for those avoiding dairy, this recipe delivers all the creamy, tangy deliciousness of a traditional egg salad without compromise. Hard-boiled eggs are paired with dairy-free mayonnaise, a touch of mustard, zesty lemon juice, and crunchy celery for a flavorful, satisfying filling. Fresh green onion adds a subtle kick, while whole grain or gluten-free bread ensures a customizable sandwich base for any preference. Topped with crisp lettuce leaves and juicy tomato slices, this easy-to-make sandwich is ideal for lunch, picnics, or meal prep. Ready in just 25 minutes, it’s proof that simple ingredients can create bold flavor without the dairy.
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Recipe Information
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
Instructions
Place the eggs in a saucepan and cover them with cold water about 1 inch above the eggs.
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.
After 10 minutes, drain the water and transfer the eggs to a bowl of ice water to cool completely, about 5 minutes.
Peel the eggs and chop them into small pieces. Place the eggs in a medium-sized mixing bowl.
Add the dairy-free mayonnaise, mustard, lemon juice, celery, and green onion to the chopped eggs.
Season with salt and black pepper. Stir until well combined.
Toast the bread slices lightly, if desired.
Place a lettuce leaf on one slice of bread, then add a couple of spoonfuls of the egg salad mixture on top.
Add slices of tomato, if using, then cover with another slice of bread.
Repeat with the remaining bread slices and egg salad mixture.
Serve the sandwiches immediately, or refrigerate and serve later.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3816 mg | 166% | |
| Total Carbohydrate | 175.0 g | 64% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 20.6 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 463 mg | 36% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1316 mg | 28% | |
*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.
