As some of you know, egg salad is often naturally dairy free! On occasion, recipes or deli versions do contain dairy. And often, the bread for making egg salad sandwiches contains milk. So today we’re celebrating our favorite dairy-free egg salad sandwiches – recipe, bread, and all! They’re perfect for back to school and busy weekday lunches. This post also includes options to suit various dietary needs and tastes.
Customize your Favorite Dairy-Free Egg Salad Sandwiches
I know you have questions, and I have answers! Below I address common concerns, substitution needs, tips, and recommendations. But if I’ve missed something, feel free to ask!
How Can You Call Egg Salad Sandwiches Dairy Free?
It’s a common misconception that eggs are dairy, but they are in fact dairy-free! You can read more about it in our post about Eggs vs Dairy. Dairy encompasses milk products, and eggs are a very different animal, literally. But if you need egg-free, have no fear! I do have a tasty option …
Do You Have an Egg-Free Option?
Tofu is a great substitute for eggs in vegan “egg” salad. Seriously! Don’t judge it until you try it. Drain and press a block of firm or extra-firm tofu. Cut it into small cubes, and use about 1 1/2 cups in place of the eggs. If you need soy-free, there are a few soy-free tofu brands on the market. But they can be hard to find. I recommend trying your hand at homemade chickpea tofu. It’s pretty easy! You will also need to substitute a vegan mayo for the regular mayo to make this recipe egg-free.
But Doesn’t Mayonnaise Contain Dairy?
You’re in luck! Mayonnaise is a naturally dairy-free food! Traditional mayonnaise is an emulsion of eggs and oil. No milk, cream, or other dairy should be added. Of course, you might come across a specialty or flavored mayo with milk added. But your everyday mayo brands are made without milk in the U.S. We have been told that some popular mayonnaise brands outside of the U.S. do add milk. So no matter what, always check the label!
Aren’t Eggs Unhealthy? What Nutrition do they Provide?
If you are allergic to them, they definitely are! If not, it depends on who you ask, what you read, and what your personal needs are. Over the past two decades, the negative veil over eggs has lifted, and many doctors now recommend them as a part of a healthy diet. Eggs are a good source of protein, vitamins A, D, and B12, and choline. These can be especially helpful for dairy-free vegetarians. Eggs are also a great source of vitamin B2 (riboflavin), iodine, lutein, zeaxanthin, and selenium. This overall profile covers many concerns for people who cut milk from their diet. And recent studies have shown the bad rap eggs have received over cholesterol isn’t warranted. But of course, what is healthy depends on the individual. Dietary changes and health concerns should always be discussed with your physician.
Do You Have Tips on Hard Boiling Eggs?
The American Egg Board has a great recipe and video on how to hard boil eggs, which includes tips.
What Type of Mustard do you Use?
The original recipe used yellow mustard, but I prefer Dijon mustard in these dairy-free egg salad sandwiches. Really, it’s up to you. Most types of mustard will add their own zing.
I’m Out of Lemon. What Can I Substitute?
You can omit the lemon if you don’t have any. But if you want that little bit of zing, white or apple cider vinegar are suitable stand ins.
Which Dairy-Free Bread Do You Recommend?
Personally, I like to either use homemade dairy-free whole wheat bread or Silver Hills Bakery sprouted bread. In our dairy-free grilled cheese taste test, our tasters unanimously voted their soft wheat bread as the best bread for grilled cheese. Dave’s Killer Bread is also great. Check labels carefully when buying bread, as many brands and types do contain milk. For gluten-free recommendations, see our list of the Best Dairy-Free Gluten-Free Bread Products. You can alternatively serve the egg salad in wraps, using tortillas or large lettuce leaves.
What Other Dairy-Free Egg Salad Add-Ins do you Recommend?
This is where we get to have fun! As noted in the recipe, you can easily omit or substitute ingredients that you don’t have or don’t like. But below are some additions that are particularly delicious. Feel free to share your favorite add-ins in the comments!
- Paprika – Add 1/8 to 1/4 teaspoon of this spice or even sprinkle it on top of the egg salad before topping with lettuce.
- Smoked Paprika – This adds a more sultry flavor than regular paprika. Add 1/8 to 1/4 teaspoon to the recipe.
- Cayenne Pepper – If you want to add a touch of heat, stir in a pinch of cayenne pepper. Add more if you are a fire-breather.
- Everything Seasoning – Lately, my husband has been using this seasoning in everything. And it’s a surprise win in egg salad sandwiches, too! I don’t have a measurement, we just sprinkle some in. But keep in mind that some brands also contain salt. You might want to taste test and add the recipe salt at the end, as needed.
- Sriracha – Squirt a touch in, maybe 1/2 teaspoon, to add a little heat and zing to your dairy-free egg salad sandwiches.
- Turmeric – If you want an extra dose of nutrition, add some turmeric! I use about 1/8 teaspoon. The black pepper in the recipe boosts the bioavailability of the curcumin in the turmeric by as much as 2000% (yes, that’s three zeros!)
- Diced Pickles or Relish – Pickle fans might want to add a tablespoon of minced pickles or a spoonful of relish for added zest.
- Minced Onion – I noted this as a green onion substitute, but you can use both green onion and minced red or yellow onion if you love onions. Add about 1 to 2 tablespoons.
- Fresh Herbs – Fresh parsley was made for egg salad sandwiches! Stir 1 to 2 tablespoons of minced parsley into the mixture.
- Chicken – If you aren’t vegetarian, you can add 1/2 cup chopped leftover roasted chicken for a chicken egg salad.
Special Diet Notes: Egg Salad Sandwiches
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, soy-free, paleo-friendly, and vegetarian. See the section above for an egg-free option! If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?
Dairy-Free Egg Salad Sandwiches
Author: adapted from the American Egg Board
Recipe type: Entree
Cuisine: American
- 6 large hard-boiled eggs, peeled and chopped
- ¼ cup mayonnaise
- 1 tablespoon mustard
- 1 teaspoon lemon juice, or more to taste
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup finely chopped celery
- ¼ cup thinly sliced green onions or chives
- 8 slices dairy-free sandwich bread (use gluten-free, if needed)
- 4 lettuce leaves
- In a medium bowl, whisk together the mayonnaise, lemon juice, mustard, salt, and pepper until smooth.
- Add the chopped eggs, celery, and green onions and stir to combie.
- Cover and refrigerate the egg salad for at least 1 hour to allow the flavors time to meld.
- Top 4 slices of bread with the egg salad and a lettuce leaf. Top with the remaining 4 slices of bread, and serve!
Serving size: 1 sandwich Calories: 350 Fat: 13.7g Saturated fat: 3g Carbohydrates: 39.3g Sugar: 4.8g Sodium: 630mg Fiber: 9.6g Protein: 17.8g
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