This chicken-free salad sandwich is a delicious, plant-based twist on the classic. It’s packed with flavor, creamy texture, and a protein boost—without using any chicken at all. Perfect for lunch, meal prep, or picnic-friendly eats, this recipe is vegan, customizable, and completely satisfying.
Prep Time: 10 mins
Total Time: 10 mins
Servings: 3
✨ Why You’ll Love This
✔ 10-minute meal with pantry staples
✔ Meal-prep hero (stores 4 days)
✔ 3 texture contrasts in every bite
✔ Budget-friendly (under $1 per serving)
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 8 slices of your favorite bread (whole wheat, white, sourdough, etc.)
- Optional: Lettuce leaves
Instructions
Step 1: Boil the Eggs
- Place the eggs in a single layer in a saucepan. Cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, remove the pan from the heat, cover it with a lid, and let it sit for 10-12 minutes for hard-boiled eggs.
Step 2: Cool and Peel the Eggs
- Immediately transfer the boiled eggs to an ice water bath. Let them cool completely. Once cooled, gently crack the shells and peel them under cool running water.
Step 3: Mash the Eggs
- Roughly chop the peeled hard-boiled eggs and place them in a medium bowl. Use a fork or a potato masher to mash the eggs to your desired consistency. Some people prefer a smoother salad, while others like it chunkier.
Step 4: Add Remaining Ingredients
- Add the mayonnaise, finely chopped celery, finely chopped red onion, and Dijon mustard to the bowl with the mashed eggs.
Step 5: Mix Well
- Stir all the ingredients together until well combined.
Step 6: Season to Taste
- Season the egg salad with salt and pepper to your preference. Mix again and taste, adjusting the seasoning as needed.
Step 7: Assemble the Sandwiches
- Lay out the bread slices. Optionally, place lettuce leaves on some or all of the slices. Spread a generous amount of the egg salad onto one slice of bread and top with another slice.
Step 8: Serve
- Cut the sandwiches in half diagonally or straight across, if desired. Serve immediately and enjoy your delicious chicken-free salad sandwich!
📊 Nutrition (Per Serving)
- Calories 320
- Protein 10g
- Fiber 9g
- Iron 15% DV
💡 Flavor Variations
- Curry: Add 1 tsp curry powder + raisins
- Buffalo: Mix in 2 tbsp hot sauce
- Mediterranean: Add olives + sun-dried tomatoes
🍽️ Serving Ideas
- Picnic Style
- Pack in pita pockets with sprouts
- Low-Carb
- Serve in bell pepper halves
- Kid-Friendly
- Use hot dog buns for fun “chickpea boats”
Enjoy your delicious homemade Chicken-Free Salad Sandwich!
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