Edamame Egg Salad

Ingredients

• 4pasture-raised eggs, hard-boiled
• 155 g (1 cup)cooked edamame
• 30 ml (2 tablespoons)plain unsweetened dairy-free yoghurt
• 15 ml (1 tablespoon)mayonnaise
• 15 ml (1 tablespoon)Dijon mustard
• 40 g (¼ cup)red onion, finely chopped
• to tastesalt and pepper

Instructions

1. 1

   Mash the edamame

   In a large bowl, mash the cooked edamame with a fork or potato masher. This step is optional.

2. 2

   Chop the eggs

   Add the hard-boiled eggs to the bowl and chop them into smaller pieces with a knife.

3. 3

   Mix and season

   Add the yoghurt, mayonnaise, Dijon mustard and finely chopped onion. Stir to combine, then season with salt and pepper to taste. Transfer to a sealed container and refrigerate until ready to serve.

What is edamame egg salad?

Egg salad is a familiar American-style mixture of chopped hard-boiled eggs and a creamy dressing. This version adds edamame, the tender green soybeans often served in Japanese cuisine, for a different texture and flavour.

Mashing some of the beans helps bind the mixture, while leaving them whole keeps more distinct bites. Mustard and red onion bring a savoury, gently sharp contrast to the creamy ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 192 calories, 14g protein, 7g carbs, 11g fat.

The eggs and edamame provide most of the protein, while the edamame also contributes carbohydrates. Mayonnaise and the egg yolks contribute much of the fat; serve a portion with leafy greens or crunchy vegetables for a more varied plate.

Choosing the ingredients

Edamame: Use cooked, shelled beans that are tender and well drained. If they are frozen, thaw and cook them according to the packet instructions before measuring.

Dressing: Plain unsweetened dairy-free yoghurt, mayonnaise and Dijon mustard make a creamy, tangy mix. Check that the yoghurt is unsweetened so it does not add an unexpected sweetness.

Onion: Finely chopping the red onion distributes its sharp flavour through the salad. Smaller pieces also make the mixture easier to scoop into a sandwich or wrap.

How to get the right texture

Edamame: Mash the beans to the degree you prefer; the recipe makes this optional. A light mash gives the dressing something to cling to, while a more thorough mash creates a more cohesive salad.

Eggs: Chop them in the bowl rather than trying to crush them into a paste. That keeps a mix of tender egg pieces in the finished salad.

Seasoning and chilling

Seasoning: Add salt and pepper to taste after stirring in the dressing. Dijon and mayonnaise already contribute flavour, so taste the mixture before adding more salt.

Chilling: Refrigerate the salad in a sealed container until you are ready to serve it. Chilling also gives the flavours time to mingle, though the recipe does not specify a minimum chilling time.

Ways to serve it

Bread: Spoon the salad into a sandwich or serve it on toast for a straightforward lunch. Use sturdy bread if you want it to hold the chunky filling.

Fresh sides: Pair it with crunchy salad vegetables or leafy greens to add freshness to the plate. It can also be served in a wrap or alongside crackers.

Recipe notes & tips

• Drain the cooked edamame well so excess water does not loosen the dressing.
• Chop the onion finely for an even flavour in each bite.
• Mash the edamame only lightly if you want the beans to remain distinct.
• Stir gently after adding the eggs to keep some larger pieces intact.
• Taste before serving and adjust the salt and pepper to your preference.

Variations

• Add herbs: Fold in finely chopped chives or parsley for a fresh note.
• Bring the heat: Add a little chilli sauce or a pinch of chilli flakes.
• Add crunch: Stir in finely diced celery just before serving.
• Use lemon: Add a small squeeze of lemon juice for extra brightness.
• Make it a wrap: Spoon the salad into a wrap with leafy greens.

Common mistakes to avoid

• Wet edamame: Drain the cooked beans well so they do not water down the mixture.
• Over-mashing: Stop when the beans are as coarse or smooth as you like; a complete paste loses their distinct texture.
• Large onion pieces: Chop the onion finely so its sharpness does not dominate individual bites.
• Overworking the eggs: Stir gently after chopping to keep some texture in the salad.
• Skipping the taste check: Season after mixing, since the mustard and mayonnaise already add flavour.

How to store

Keep the salad in a sealed container in the fridge and serve it chilled. For best quality, use it within 3 days; it is not well suited to reheating.

Frequently asked questions