Description
This quick and satisfying egg salad recipe combines creamy plant-based mayo(nnaise natural), smoky turkey bacon, and fresh herbs for a flavorful and protein-packed dish. Perfect for sandwiches, salads, or snacks, it is ready in under 15 minutes and versatile to suit your preferences.
Ingredients
Scale
Main Ingredients
- 4 hard-boiled eggs
- 3 slices smoked turkey bacon, cooked and chopped
- 1/4 cup plant-based mayo(nnaise natural)
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon lemon juice (natural)
- 1 teaspoon mustard (natural)
- Salt, to taste
- Freshly cracked black pepper, to taste
Optional Variations
- 1/2 ripe avocado, mashed (for extra creaminess)
- 1/2 teaspoon smoked paprika (natural)
- 1/4 cup diced celery
- 1 tablespoon natural pickle relish
- Pinch of chili flakes or hot sauce (natural)
- 1 tablespoon fresh dill, chopped
Instructions
- Boil and Cool the Eggs: Place eggs in a pot of cold water and bring to a gentle boil. Cook for about 10 minutes, then transfer to an ice bath to cool completely for easy peeling and smooth texture.
- Prepare the Bacon and Herbs: While eggs cool, cook smoked turkey bacon until crisp, then chop into bite-sized pieces. Finely chop fresh parsley and chives to preserve their bright flavors.
- Peel and Chop Eggs: Gently peel the cooled eggs and roughly chop or mash them depending on your preferred texture.
- Mix the Ingredients: In a bowl, combine chopped eggs, crispy bacon, fresh herbs, plant-based mayo(nnaise natural), vegetarian Worcestershire sauce (natural), lemon juice (natural), and mustard (natural). Stir gently but thoroughly to blend all flavors.
- Season and Adjust: Add salt and freshly cracked black pepper to taste. Adjust acidity or seasoning as desired before serving.
Notes
- Use fresh eggs for easier peeling and better flavor.
- Do not over-mash the eggs to keep texture interesting.
- Chill the egg salad for at least 30 minutes before serving to let flavors meld.
- Fold in herbs gently at the end to maintain their color and freshness.
- Start with less plant-based mayo(nnaise natural) and add more to adjust creaminess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 210mg
Keywords: egg salad, plant-based mayo, smoked turkey bacon, fresh herbs, quick lunch, protein-packed, easy recipe
