Dilly egg salad (with vegan variation)



I think egg salad is an underrated food. I don’t make it very often but I always really appreciate it when I do. It’s quick and easy, satisfying and packed with protein. This version has a nice bite from the onion and pickle without being too spicy. The dill adds a great herby flavor.



3 hard-boiled eggs OR 1/2 block of tofu

1 Tbsp mayonnaise (my personal favorite is Vegenaise)

1 tsp whole-grain dijon mustard (Trader Joe’s makes a really good one)

1 Tbsp finely chopped red onion

2 stalks of celery, finely chopped

1 half pickle, finely chopped (see my recipe here to make your own!)

1 Tbsp fresh dill, finely chopped

fresh-ground black pepper to taste


Finely chop the hard-boiled eggs or tofu (I like using an egg slicer for this purpose).


In a bowl, combine the eggs or tofu, mayo, mustard, celery, pickle, onion, dill.Mix thoroughly. Add fresh ground pepper to taste. Enjoy atop a bed of greens or on a toasted roll or bun.


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