After Easter Egg Salad

Makes 2 sandwiches

This recipe answers the question of what to do with all those colored eggs once Easter has passed. It’s also nut free, dairy free and vegetarian.


  • 6 hard-boiled eggs
  • ¼ cup vegan mayonnaise
  • ¼ small red onion, finely diced
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon dried dill weed
  • ½ teaspoon celery seed
  • Salt and pepper to taste
  • 4 slices gluten-free bread
  • Lettuce leaves


Chop hard-boiled eggs and add to a bowl with all the other ingredients. Mix just to combine.

Serve on toasted bread with lettuce leaves or other greens.

Nutrition Analysis: 570 cal, 38 g fat, 560 mg chol, 540 mg sodium, 26 g carbs, 1 g fiber, 5 g sugar, 22 g protein.


Johnna Perry is a living foods chef and a certified nutritional education trainer who has celiac disease and eats a plant-based diet. She blogs at