Recipe: Appetizing 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! These days eggs salad is one of my favourite things to eat in a sandwich, because done right it's amazing.

Mayo-less Egg Salad I go for egg salad when I want the simple, unchallenging comfort of nursery food. Unless of course I'm feeling a little reckless, in which case out. 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 achieve it.

Ingredients of Mayo-less Egg Salad

  1. It’s 1 of large egg.
  2. It’s 1 tbsp of hummus.
  3. You need 1 tsp of dijon mustard.
  4. You need 1/8 tsp of cayenne or chili powder.
  5. Prepare 1 tbsp of onion, finely minced.
  6. It’s 1 leaf of coarsely chopped lettuce.
  7. It’s 1 bunch of green salad OR 1 pc. toasted rice bread / tortilla.
  8. You need 1/4 tsp of olive oil (optional).
  9. Prepare 1 tbsp 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. So here we have an mayo-free egg salad with the help of creamy ricotta and Greek yogurt. I added some chopped red peppers to add color & texture and it turned out pretty good!

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!.

Next time I might add a little bit of chopped onion… a squeeze of lemon or a few minced jalapenos to the mix because it. 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! Without a dressing of some sort, chopped eggs are dry, crumbly bits—the creaminess derived from a binder, such as mayonnaise, transforms them into the soft, palatable salad that's the highlight of many a classic sandwich. Try other creamy condiments such as ricotta or yogurt.