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Egg Salad

Egg Salad

  • Author: David
  • Total Time: 22 minutes plus chilling time
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Egg Salad recipe is a quick and satisfying plant-based mayo and fresh herb inspired dish, featuring protein-rich eggs and savory turkey bacon. With a creamy texture, crunchy celery, and optional variations like avocado or curry, it is perfect for lunches, snacks, or light dinners offering both flavor and versatility.

Ingredients

Scale

Egg Salad Ingredients

  • 6 hard-boiled eggs
  • 1/3 cup plant-based mayo (natural)
  • 1/4 cup celery, diced
  • 2 tablespoons fresh herbs (dill, parsley, or chives), chopped
  • 3 slices turkey bacon, cooked crispy and chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard (natural)
  • Salt, to taste
  • Black pepper, to taste

Optional Variations

  • Replace half of the mayo with mashed avocado
  • 1/2 teaspoon curry powder for a curried twist
  • 2 tablespoons chopped toasted almonds or walnuts for extra crunch
  • 1 tablespoon finely chopped jalapeños or a pinch of cayenne pepper for heat
  • 1/4 cup diced bell peppers, cucumbers, or radishes for more color and crunch

Instructions

  1. Prepare the Eggs: Start by boiling your eggs until fully cooked but tender, about 10 to 12 minutes. Once done, place them in cold water to cool completely; this makes peeling easier and ensures a smooth texture.
  2. Chop Ingredients: Peel the eggs and roughly chop them to your preferred size. Dice the celery, fresh herbs, and turkey bacon into small pieces for even distribution across the salad.
  3. Mix the Base: In a large bowl, combine plant-based mayo (natural), lemon juice, mustard (natural), salt, and pepper. Whisk together until smooth, creating a creamy and zesty dressing base for your salad.
  4. Combine Everything: Add the chopped eggs, celery, fresh herbs, and turkey bacon to the bowl. Gently fold everything together until the dressing coats all ingredients evenly without mashing the eggs too much.
  5. Chill and Serve: Let the salad rest in the refrigerator for at least 30 minutes. This allows flavors to meld beautifully and results in a refreshing, cool dish perfect for immediate enjoyment or use in sandwiches.

Notes

  • Use fresh eggs and avoid overcooking to keep yolks creamy, not chalky.
  • Cooling the salad helps all flavors blend for a tastier final dish.
  • Include crunchy celery and crispy turkey bacon for a satisfying bite.
  • Taste as you go and adjust salt, pepper, and lemon juice incrementally.
  • Use fresh herbs for brightness rather than dried, which can be overpowering.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Appetizers
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 250
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 15g
  • Cholesterol: 210mg

Keywords: egg salad, plant-based mayo, turkey bacon, quick lunch, creamy salad, protein-packed, easy recipe

Find it online: https://yummyrecipeszone.com/egg-salad/