Dairy Free Veggie Egg Salad

Dairy Free Veggie Egg Salad
Nutrition Information
  • Serves: 10
  • Serving size: ¼ cup
  • Calories: 120
  • Fat: 9
  • Carbohydrates: 1
  • Sodium: 142
  • Protein: 7
Recipe type: Salads
Cuisine: American
Prep time: 
Total time: 
Wondering what to do with all those leftover Easter eggs? Or maybe you're just looking for a delicious dairy-free egg salad? No worries--I've got you covered! Whip up a batch of my favorite personal recipe and let me know what you think!
  • 1 dozen organic hard boiled eggs
  • ¼ cup Vegenaise
  • 2 organic celery stalks, chopped
  • ½ organic red bell pepper, diced
  • 1-2 radishes, chopped
  • 1-2 green onions, chopped
  • ½ tsp curry powder
  • freshly ground black pepper to taste
  • pinch of celtic sea salt
  1. Peel and mash 12 hard boiled eggs in a glass dish or tupperware container.
  2. Stir in Vegenaise. (You can add more for a creamier consistency)
  3. Stir in chopped vegetables.
  4. Season to taste.
  5. For a lighter, healthier option, try serving this egg salad is on a toasted piece of sprouted Ezekiel bread, a stalk of celery, or a slice of red pepper.

Here’s a few more photos for your enjoyment:

These are the spices I use:

Here’s a serving idea for those of you trying to go gluten-free:

Enjoy! And feel free to share on facebook or pin this to pinterest!

Darcey Rojas is the founder of The Compassionate Home. She is a Holistic Designer, Certified Design Psychology Coach, and Green Design Center Trade Partner dedicated to creating positive home environments that heal mind, body, and soul, strengthen family relationships, and nurture our true potential. Her approach to conscious home and lifestyle design involves designing spaces that meet our needs, encourage good habits, bring us closer to our loved ones, and support our health and wellbeing on a mental, emotional, physical, and spiritual level.

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