Soy-Free Classic Boiled Egg Salad
Creamy, flavorful, and delightfully simple, this Soy-Free Classic Boiled Egg Salad is a wholesome twist on a timeless recipe. Made with perfectly boiled eggs, crisp celery, fresh green onions, and a zesty kick of lemon juice and Dijon mustard, this egg salad is held together by a creamy soy-free mayonnaise, making it an excellent choice for those with dietary restrictions. A sprinkle of fresh parsley and a touch of paprika elevate the flavors, while its versatility allows you to enjoy it as a sandwich filling, a topping for crackers, or a light, protein-packed salad over greens. Ready in just 20 minutes, this quick and easy recipe is a go-to for meal prep, picnics, or a healthy lunch that’s full of vibrant, satisfying flavors.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Place the eggs in a medium saucepan and cover them with cold water by about an inch.
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.
Meanwhile, finely chop the celery, green onions, and parsley.
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.
Peel the eggs and roughly chop them into bite-sized pieces.
In a large mixing bowl, combine the chopped eggs, soy-free mayonnaise, Dijon mustard, celery, green onions, lemon juice, and parsley.
Season the mixture with salt, black pepper, and paprika. Stir gently to combine all the ingredients evenly.
Taste and adjust seasoning if necessary.
Chill the egg salad in the refrigerator for at least 30 minutes to let the flavors meld.
Serve the soy-free egg salad on toasted bread, as a filling for wraps, or on a bed of lettuce.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1155 mg | 385% | |
| Sodium | 2695 mg | 117% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 221 mg | 17% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 700 mg | 15% | |
*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.
