Dairy-Free Egg Mayonnaise Roll
Indulge in the creamy, satisfying flavors of this Dairy-Free Egg Mayonnaise Roll, a wholesome twist on a beloved classic! Perfectly hard-boiled eggs are mixed with ultra-smooth dairy-free mayonnaise, a hint of tangy Dijon mustard, and a splash of zesty lemon juice for a flavor-packed filling that’s free from dairy without sacrificing taste. Crisp romaine lettuce and fresh cucumber slices add a refreshing crunch, while the soft, dairy-free whole wheat rolls tie it all together for a hearty sandwich that’s both nutritious and delicious. Ready in just 25 minutes, this recipe is an excellent choice for a quick lunch, meal prep, or a portable picnic bite. Plus, it’s completely dairy-free, making it ideal for those with lactose intolerance or anyone seeking plant-based alternatives. Get ready to savor a healthier take on your favorite egg mayo roll!
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Recipe Information
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)
Instructions
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
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.
After 10 minutes, transfer the eggs to a bowl of ice water to cool them down quickly. Let them cool for about 5 minutes.
Peel the eggs and chop them coarsely. Set aside in a mixing bowl.
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.
Peel and slice the cucumber into thin rounds.
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.
Layer each bottom half of the roll with a romaine lettuce leaf, followed by a portion of the egg mayonnaise mixture.
Top the egg mixture with a few slices of cucumber.
Cover with the top half of the roll and serve immediately or wrap individually for later enjoyment.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2728 mg | 119% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 11.0 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 224 mg | 17% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 854 mg | 18% | |
*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.
