How to Make Perfect Mayo-less Egg Salad

Mayo-less Egg Salad. Try this mayo-free version of egg salad from Louisa Shafia. It's full of flavor and zest! Without a dressing of some sort, chopped eggs are dry, crumbly bits—the creaminess derived from a binder, such as mayonnaise A good vinaigrette is an ideal option for those wishing to go dairy and mayo-free with their egg salad—or for those just looking to mix things up!

First, nutritionally speaking, avocados stack up a whole lot better than mayonnaise does. If you're looking for a lighter version of If you do want to use the full amount of Greek yogurt, season it with a bit of salt and pepper, and add a little more mustard to your egg salad. This egg salad made without mayo isn't your grandma's egg salad. You can cook Mayo-less Egg Salad using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Mayo-less Egg Salad

1. Prepare of large egg.
2. You need of hummus.
3. It's of dijon mustard.
4. Prepare of cayenne or chili powder.
5. It's of onion, finely minced.
6. You need of coarsely chopped lettuce.
7. You need of green salad OR 1 pc. toasted rice bread / tortilla.
8. You need of olive oil (optional).
9. You need of shredded mozarella cheese (optional).

Instead it's crammed full of gently caramelized onions and olive oil and even garlic, and it's so surprisingly lovely you just may find that you won't miss the traditional mayonnaise. According to the author, it works hot or cold, in a. I just love a good egg salad sandwich: the creaminess of the eggs and mayo, the crunch of celery, the faint but not overwhelming tang of raw onion. I go for egg salad when I want the simple, unchallenging comfort of nursery food.

Mayo-less Egg Salad step by step

1. On a small pot, fill with water about 5-6 cups (just enough to cover egg). Bring water to boil. Place egg on a spoon or laddle to submerge it at the boiling pot of water and turn down heat to medium. Let egg boil for 8 mins. Turn off heat, and let the egg rest on pot for at least a minute..
2. While the egg is boiling, toast your rice bread or rice tortilla, OR alternatively prepare your vegetables for salad..
3. While the egg is resting on pot, chop half of a small onion then place them on a small bowl. On the same bowl add hummus, dijon mustard, cayenne / chili powder, and olive oil (optional). Set it aside for a bit..
4. Fish out the egg from pot using laddle or spoon. Cool it through running water until bare hands can handle it. You don't want it too cold -- we want its heat to melt mozarella a bit for later..
5. De-shell the egg (careful it might still be hot) and place it on the same bowl of the premade mixture. Coarsely mash it, add shredded mozarella, then add 1 leaf chopped lettuce. Mix them well..
6. Serve the egg salad mix as toasted bread toppings, or as salad dressing. Enjoy!.

Unless of course I'm feeling a little reckless, in which case out. This is a good egg salad recipe as is if you're looking for a recipe that isn't too wet. I prefer mine with a little more mayo so I made some alternations. Tasty, thick, egg-less mayo made with ground flax seeds. I make homemade caesar dressing, tuna salad, egg salad, sardine salad, deconstructed chicken salad (a schmear of mayo on each bite of chicken 🙂 )…the possibilities are endless!