Cookwith

Name: Dairy-Free Egg Salad Sandwich with Lemon & Herbs
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 6 large eggs; 1/3 cup dairy-free mayonnaise; 2 tsp Dijon mustard; 1 tsp fresh lemon juice; 1/4 cup finely diced celery; 2 tbsp finely chopped chives; 2 tbsp finely chopped fresh dill; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp freshly ground black pepper; 4 slices hearty sandwich bread (dairy-free); 1 cup arugula or baby spinach leaves; 1 tsp olive oil (optional, for brushing bread)

Dairy-Free Egg Salad Sandwich with Lemon & Herbs

SeasonedBasil0556

This dairy-free egg salad sandwich is a fresh, flavor-packed twist on a classic. Zesty lemon juice brightens the rich eggs and creamy dairy-free mayo, while fresh chives and dill add a herby lift. Crisp celery provides crunch, and a handful of arugula or spinach brings vibrant color and a peppery bite. Toasting the bread adds another layer of texture—perfect for a sunny Washington day. Enjoy this elevated lunch that’s light yet satisfying, and completely free of dairy and nightshades.

Ingredients

Instructions

Place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium heat, then cover, remove from heat, and let sit for 11 minutes.
Drain eggs and transfer to a bowl of ice water. Let cool for 5 minutes, then peel and roughly chop.
In a mixing bowl, combine dairy-free mayo, Dijon mustard, lemon juice, celery, chives, dill, salt, and pepper. Stir well to blend.
Add chopped eggs to the bowl and gently fold until evenly coated. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed to balance richness with brightness.
Lay out the bread slices. If desired, lightly brush with olive oil and toast in a skillet or toaster for extra crunch.
Layer arugula or spinach on two slices of bread. Mound egg salad on top, then cap with remaining bread. Slice sandwiches in half and serve immediately.