Best Egg Salad

Whether you're a fan of traditional egg salad or not, you'll love this bright & briny, tangy & creamy, healthy egg salad recipe!

Healthy Egg Salad Sandwich

I’ve never really loved egg salad. Nice way to start a post about egg salad, right? 🙂 But this isn’t just any egg salad sandwich: it’s bright from lemon, full of fresh herbs, and it gets a little briny kick from capers – it’s the best egg salad I’ve had! In fact, compared to traditional egg salads, which I feel can be a bit on the heavy side, this is light, fresh, and what I think egg salad wants to be.

If you look at the picture below, you’ll see that I actually first made this egg salad vegan, using tofu instead of hard boiled eggs. I think it’s equally good both ways. Even Jack, who hates egg salad more than almost anything, devoured the vegan version. Either way, the creamy filling really shines. Scoop it between slices of whole grain bread, and this is everything I want to eat for lunch every day in the spring.

Vegan Egg Salad Recipe ingredients

And speaking of that yummy, grainy bread… let’s take a second to talk about bread. I love bread. I’ve always loved bread, but there was a time when I cut it out of my diet thinking that I’d be healthier and I’d lose weight. Since then, I’ve gradually brought it back to the point where I now eat it almost daily. Bread gives me the energy to get through my day, and it’s full of valuable nutrients like fiber that you knead (sorry, I love a bread pun!) for healthy digestion.

I realized what works for me (as a non-celiac person) is to ignore all of the confusing diet trends that are out there and to eat mindfully, without cutting out entire food groups when it’s trendy. This makes me feel balanced and healthy. It’s also a more enjoyable and sustainable way to be. And guess what? It’s fun to eat bread! So let’s say #YesToBread and make sandwiches, shall we?

How to make egg salad

How to Make Egg Salad

  • To make the egg salad, start by whisking together the mayo or vegan mayo, lemon juice, olive oil, Dijon mustard, garlic, turmeric, and capers. Look at that pretty turmeric swirl!

How to make egg salad How to make egg salad

  • Next, add the diced hard boiled eggs or cubed tofu. If you’re scared of tofu – don’t be. It mimics the texture of eggs perfectly, and since it’s nearly flavorless, it takes on all of the bright & briny flavors of the sauce.
  • If you’re making this with eggs, gently fold them into the sauce. If you’re using tofu, mix it in and then lightly crumble it with your hands, keeping some of the cubes intact. We’re going for the texture of egg salad, not scrambled eggs.
  • Last, stir in the dill, chives, and celery seed. Celery seed isn’t something I usually keep on hand, but Jack’s mom uses it to make her famous deviled eggs, so I thought I’d give it a go in my egg salad. You could skip it, but if you happen to have it, go for it, because it really perfects this recipe.

Healthy Egg Salad Sandwich

To make my sandwiches extra springy, I assemble them with watercress and radish slices, and I top them with pretty pink pickled onions (there’s a recipe for them in this post).

Healthy Egg Salad Recipe

Assemble and enjoy! The egg salad will keep in the fridge for 3 to 5 days, which makes these a perfect lunch that’s quick to assemble.

For more reasons to love bread, click here!

If you love this egg salad recipe…

Try this tempeh sandwich or this avocado sandwich, or make this bright & briny potato salad next!


5.0 from 1 reviews

Healthy Egg Salad Sandwich

 
Prep time
Total time
 
Whether you're a fan of traditional egg salad or not, you'll love this bright & briny, tangy & creamy, healthy egg salad recipe (with vegan version)!
Author:
Recipe type: Main Dish
Serves: 3
Ingredients
  • ¼ cup traditional or vegan mayonnaise
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon capers
  • 1 teaspoon fresh lemon juice
  • 1 small garlic clove, minced
  • ¼ teaspoon turmeric
  • ¼ teaspoon sea salt
  • Freshly ground black pepper
  • 6 hard boiled eggs, diced, or 7.5 ounces extra-firm tofu, cut into ¼-inch cubes
  • Pinches of celery seed* (see note)
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 6 slices of whole-grain sandwich bread
  • Watercress or spring greens, optional
  • Pickled red onion, optional
  • Radish slices, optional
Instructions
  1. In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper.
  2. If you're making this with eggs, gently fold them into the sauce. If you're using tofu, mix it in and then lightly crumble it with your hands, keeping some of the cubes intact. We're going for the texture of egg salad, not scrambled eggs.
  3. Stir in the celery salt, dill, and chives. Chill until ready to serve.
  4. Assemble the sandwiches with watercress or spring greens, a scoop of the egg salad, and pickled onions and radish slices, if desired.
Notes
*This is not an ingredient I usually keep on hand. You can skip it if you want to, but it adds a nice depth of flavor to this egg salad.

This post is in partnership with the Grain Foods Foundation.

16 comments

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Rate this recipe (after making it):  

  1. Mindy
    04.11.2019

    Do you squeeze the liquid from the block of tofu or just cut it up from the block?

    • Jeanine Donofrio
      04.11.2019

      I gently pat the block dry before cutting it, but I don’t squeeze it too much.

  2. Deb Zak
    04.11.2019

    If you want an eggy taste use black salt (actually it’s pink) . Can get at Indian food stores, etc.

  3. Susan
    04.11.2019

    I’ve never been a fan of egg salad, although I must say yours sounds quite interesting. It is good that you have realized that food fashion trends are not worth following. I’ve done a lot of low fat diets, and hated them. Life is much better when just eating a balanced diet, and it’s easy enough to be conscious of how much/what you eat, and maintain a good weight.

    • Jeanine Donofrio
      04.17.2019

      I think it’s so much better than regular egg salad – the dressing mix, in particular is so flavorful. Agreed – low fat diets had some pretty negative affects for me…

  4. Anne Van Acker
    04.11.2019

    Looking forward to making this-and I can’t wait for your new book to arrive at my house! This Spring will be filled with great food! 🙂

    • Jeanine Donofrio
      04.17.2019

      Hi Anne, I hope you enjoy the new book!!

  5. Hallie
    04.12.2019

    This recipe looks amazing. Just curious what kind of bread do you use?

    • Jeanine Donofrio
      04.17.2019

      Hi Hallie, apologies for my slow reply! I used Brownberry Organic 22 Grains & Seeds – my whole family is obsessed with this bread.

  6. Kirsti
    04.15.2019

    This looks so good! I love tofu and this looks like such a tasty take on good old egg salad. Pinned to make for work next week 🙂

  7. Emilye
    04.15.2019

    totally agree with your approach to bread and eating in general 🙂 yes to bread!

  8. Lindsay
    04.30.2019

    This is delicious! If you make the vegan version, I highly, highly recommend swapping the sea salt for black salt (it’s not just black sea salt– it’s an ingredient you can find at South Asian/Middle Eastern stores. Or Amazon!). It adds just the slightest hint of eggy taste and makes the dish taste even better.

    • Jeanine Donofrio
      05.02.2019

      I’ve heard that! I just never happen to have it on hand 🙂

    • Alicia
      07.19.2019

      Amen to this! It’s called kala namak, or black salt. Super eggy in aroma and flavor.

  9. Rebekah
    05.30.2019

    Would love to hear more about how you’ve gotten to a healthier mindset about the food you eat and not listening to diet fads. It’s awesome you’ve been able to get there and I think it would be helpful for people who struggle with food and diet (myself included).

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.