Edamame Egg Salad (high protein, dairy-free)

Edamame Egg Salad- Made with just 7-ingredients, this protein packed egg salad is easy to prepare and makes for a delicious quick and healthy lunch! (dairy-free + vegan option)

If you’re currently stuck in a lunchtime rut, this edamame egg salad is a great way to mix things up. It’s easy to make, packed with protein and can easily be made vegan by substituting the eggs with extra-firm tofu.

My favorite way to enjoy this edamame egg salad is on sprouted whole grain bread but you can also serve it on top of greens, alongside crackers, or tucked inside a pita or wrap.

Edamame Egg Salad Ingredients

• Pastured Eggs– For the most nutritious eggs (that come from the healthiest hens), I only purchase pasture-raised eggs. Feel free to substitute crumbled extra-firm tofu for the eggs. You may need to add a bit more of the other ingredients for more flavor, or black salt which adds an egg-like flavor.
• Edamame– You can find this in the frozen section of the grocery store. To cook it, simply boil in water for 5-7 minutes, until tender.
• Mayonnaise- Sir Kensington makes a great eggless mayo if you need to make the recipe vegan.
• Plain Greek Yogurt– I like to trade out some of the mayo for dairy-free Greek yogurt to amp up the protein a bit, but any yogurt will work. Just make sure it is plain and unsweetened.
• Dijon mustard– Gives the egg salad that je ne sais quoi, if you know what I mean.
• Red Onion– Finely chopped red onion adds texture and savory flavor.
• Lemon Juice– Adds a subtle brightness and tang.
• Salt & Pepper– Adjust to your personal preferences.

How to Make Edamame Egg Salad

1. Hard boil your eggs and cook your edamame. Allow edamame to cool.
2. In a large bowl, use a fork or a potato masher to roughly chop the edamame. This step is optional but I personally prefer the texture of the broken pieces versus whole.
3. To the bowl, add the boiled eggs and roughly chop them using a knife.
4. Add the mayonnaise, yogurt, dijon mustard, and chopped red onion. Stir to combine.
5. Add salt & pepper, to taste.
6. Refrigerate in a sealed container until ready to serve.

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