Can healthy egg salad be made ahead?

You can definitely make this delicious egg salad up to 24 hours ahead of time. It honestly gets better and better as the dressing has the chance to meld with the other ingredients and bring them all together.

How long will egg salad without mayo keep in the refrigerator?

Sealed in an airtight container, egg salad with crispy rice will keep three or four days in the fridge. It cannot be frozen and thawed, however.

Healthy Egg Salad with Crispy Rice & Spicy Vinaigrette

Name: Healthy Egg Salad with Crispy Rice & Spicy Vinaigrette
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups Chicken Broth; 2 Tablespoons Butter; 1 1/2 teaspoons All Purpose Seasoning I use my homemade in this recipe. It has a lower salt content than some commercial brands. If you’re buying pre-made seasoning, be sure to add a little at a time and taste before adding more to avoid the rice being too salty.; 2 cups Minute Brown Rice; 2 Tablespoons avocado oil (Only if making crispy rice instead of standard. SEE NOTES, below.); 2/3 cup avocado oil (or olive oil); 1/3 cup Red Wine Vinegar; 1 Tablespoon Honey; 2 to 3 teaspoons Cholula hot sauce, to taste (or your preferred hot sauce); 1 teaspoon minced garlic; salt and pepper, to taste; 8 Hard-Boiled Eggs, quartered lengthwise (I make steamed hard-boiled eggs.); 2 cups precooked Brown Rice (crispy or standard); 1 (14.5 oz.) can Butter Beans, drained; 2 or 3 Persian Cucumbers (mini cucumbers) or 1 English cucumber, sliced thinly; 5 oz. (about 25) Grape Tomatoes, halved; 1/4 cup Red Onion, cut into thin slivers; 1 stalk Celery, small diced

Description

Healthy egg salad without mayo is a deliciously easy, high-protein lunch or dinner. Satisfying textures & flavor with a mildly spicy kick are the hallmarks of this easy recipe. Pack it for lunch, add it to the Easter brunch buffet, or have it for a quick and easy weeknight dinner.

Ingredients

Units Scale

For the Rice

2 cups Chicken Broth
2 Tablespoons Butter
1 1/2 teaspoons All Purpose Seasoning I use my homemade in this recipe. It has a lower salt content than some commercial brands. If you’re buying pre-made seasoning, be sure to add a little at a time and taste before adding more to avoid the rice being too salty.
2 cups Minute Brown Rice
2 Tablespoons avocado oil (Only if making crispy rice instead of standard. SEE NOTES, below.)

For the Vinaigrette:

2/3 cup avocado oil (or olive oil)
1/3 cup Red Wine Vinegar
1 Tablespoon Honey
2 to 3 teaspoons Cholula hot sauce, to taste (or your preferred hot sauce)
1 teaspoon minced garlic
salt and pepper, to taste

To Assemble the Salad:

8 Hard-Boiled Eggs, quartered lengthwise (I make steamed hard-boiled eggs.)
2 cups precooked Brown Rice (crispy or standard)
1 (14.5 oz.) can Butter Beans, drained
2 or 3 Persian Cucumbers (mini cucumbers) or 1 English cucumber, sliced thinly
5 oz. (about 25) Grape Tomatoes, halved
1/4 cup Red Onion, cut into thin slivers
1 stalk Celery, small diced

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Instructions

Make your hard-boiled eggs. Cool and peel them up to a day before making the salad.
Make the rice by adding the chicken broth, butter and all purpose seasoning into a pot and bringing to a boil. Pour in the instant brown rice, reduce the heat to a simmer and cover with a tight lid. Cook covered for ten minutes. All the liquid should be absorbed. Spread the rice into a thin layer on a baking sheet or platter to cool. (See NOTE, below for instructions on making this into crispy rice.)
Make the Spicy Vinaigrette while the rice is cooking. You can whisk it together in a bowl. I like to add all the ingredients to my smoothie blender and quickly emulsify them. Taste your finished dressing and add salt and pepper, to taste.
Chop the cucumbers, celery, onions and tomatoes and add them to a large salad bowl.
Add the can of drained butter beans and the prepared brown rice along with the hard boiled eggs that have been quartered lengthwise.
Pour over the spicy vinaigrette and then gently toss the whole salad so that all the ingredients are evenly distributed and coated with the dressing.
Cover and chill until ready to serve.

Notes

To Make Crispy Rice

If you want to try crispy rice in your egg salad, toss the cooked rice with avocado oil and spread it in an even layer onto a baking sheet. Bake at 450° for 10 to 15 minutes until the rice begins to be crispy around the edges and a gorgeous golden brown. Cool slightly before adding to the salad.

Prep Time: 0 minutes
Salad Assembly: 5 min
Cook Time: 25 minutes
Category: Salad, Main Dish
Method: Stove top and Oven
Cuisine: American