Dairy-Free Creamy Egg Salad
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.
Ingredients
- 12 eggs, hard boiled
- 1 ½ tablespoons fresh chives, finely minced
- 1 ¼ teaspoons kosher salt
- ¾ teaspoon black pepper
- ½ tablespoon granulated onion
- ¾ cup Kewpie mayonnaise, or regular mayonnaiseregular mayonnaise1:1dairy
Kewpie is sweeter and richer; adjust lemon juice or sugar slightly
- 2 tablespoons fresh lemon juice, from approximately 1 lemon
- 1 teaspoon lemon zest
- ½ teaspoon granulated sugar
- 1 tablespoon dried dill weed
Instructions
- 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
Use Kewpie mayo for creamier, richer texture with subtle sweetness; regular mayo works but adjust seasoning slightly.
Don't overwork the egg whites when folding; leave some chunks for pleasant texture rather than a paste.
Good to Know
Cover and refrigerate up to 3 days in airtight container.
Prepare through step 4 up to 2 days ahead. Do not add chopped egg whites until just before serving to maintain texture.
Serve on toasted bread, with crackers, over mixed greens, or in lettuce cups. Pairs with pickles, tomatoes, and cucumber.
Common Mistakes
Overmix the yolks to avoid a paste; mash only until mostly smooth with small lumps.
Add mayo gradually to avoid overly wet salad; fold in chopped whites last to maintain structure.
Substitutions
Dairy-Free Swaps
Kewpie is sweeter and richer; adjust lemon juice or sugar slightly
General Alternatives
different but complementary brightness
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.