Dairy-Free Creamy Egg Salad

Name: Dairy-Free Creamy Egg Salad
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 12 eggs, hard boiled; 1.5 tablespoons fresh chives, finely minced; 1.25 teaspoons kosher salt; 0.75 teaspoon black pepper; 0.5 tablespoon granulated onion; 0.75 cup Kewpie mayonnaise, or regular mayonnaise; 2 tablespoons fresh lemon juice, from approximately 1 lemon; 1 teaspoon lemon zest; 0.5 teaspoon granulated sugar; 1 tablespoon dried dill weed

A classic egg salad with bright citrus and herbaceous notes, this Humphrey recipe combines silky mashed yolks with chunky whites for textural contrast. Kewpie mayo creates richness while fresh chives and dill add freshness. Serve on crusty bread, crackers, or mixed greens for lunch, picnics, or light dinners. The lemon zest this simple preparation beyond basic versions.

Prep: 15 min
Yield: 12 servings
Level: medium
Cuisine: American

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Vegetarian Gluten-Free Dairy-Free Nut-Free

Ingredients

12 servings

12 eggs, hard boiled
1 ½ tablespoons fresh chives, finely minced
scallion greens1:1herb
similar onion flavor
Full guide →
1 ¼ teaspoons kosher salt
¾ teaspoon black pepper
½ tablespoon granulated onion
¾ cup Kewpie mayonnaise, or regular mayonnaise
regular mayonnaise1:1dairy
Kewpie is sweeter and richer; adjust lemon juice or sugar slightly
2 tablespoons fresh lemon juice, from approximately 1 lemon
lime juice + zest1:1citrus
different but complementary brightness
Full guide →
1 teaspoon lemon zest
½ teaspoon granulated sugar
1 tablespoon dried dill weed
fresh dill1:3herb
use 3 tablespoons fresh dill for same impact
Full guide →

Method

5 steps

1
Remove yolks from hard boiled eggs and mash with a fork until smooth.
2
Roughly chop the egg whites and set aside.
3
Mix mashed yolks with chives, salt, pepper, granulated onion, mayonnaise, lemon juice, lemon zest, sugar, and dill weed until combined.
4
Fold in chopped egg whites gently.
5
Season to taste with additional salt and pepper if needed.

Tips

Tip 1

Use Kewpie mayo for creamier, richer texture with subtle sweetness; regular mayo works but adjust seasoning slightly.

Tip 2

Don't overwork the egg whites when folding; leave some chunks for pleasant texture rather than a paste.

Good to Know

Storage

Cover and refrigerate up to 3 days in airtight container.

Make Ahead

Prepare through step 4 up to 2 days ahead. Do not add chopped egg whites until just before serving to maintain texture.

Serve With

Serve on toasted bread, with crackers, over mixed greens, or in lettuce cups. Pairs with pickles, tomatoes, and cucumber.

See pairing guide →

Common Mistakes

Watch

Overmix the yolks to avoid a paste; mash only until mostly smooth with small lumps.

Watch

Add mayo gradually to avoid overly wet salad; fold in chopped whites last to maintain structure.

Substitutions

Dairy-Free Swaps

Kewpie mayonnaise→

regular mayonnaise1:1dairy

Kewpie is sweeter and richer; adjust lemon juice or sugar slightly

General Alternatives

fresh chives→

scallion greens1:1herb

similar onion flavor

Full guide →

dried dill→

fresh dill1:3herb

use 3 tablespoons fresh dill for same impact

Full guide →

lemon juice + zest→

lime juice + zest1:1citrus

different but complementary brightness

Find more substitutions →

FAQ

Can I make this ahead?

Yes, mix through step 4 up to 2 days ahead and store covered. Add chopped egg whites just before serving to keep them from becoming soggy and mushy.

What if I don't have lemon zest?

Use additional fresh lemon juice, increasing to 2.5 tablespoons, though zest adds brightness. Alternatively, substitute with lime zest or a pinch of citric acid.

How long can I keep egg salad?

Refrigerate in an airtight container for up to 3 days. Discard if it develops off odors or appearance changes due to egg protein breakdown.