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!
According to the author, it works hot or cold, in a. 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! You can have Mayo-less Egg Salad using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of Mayo-less Egg Salad
- You need 1 of large egg.
- It's 1 tbsp of hummus.
- You need 1 tsp of dijon mustard.
- It's 1/8 tsp of cayenne or chili powder.
- It's 1 tbsp of onion, finely minced.
- It's 1 leaf of coarsely chopped lettuce.
- Prepare 1 bunch of green salad OR 1 pc. toasted rice bread / tortilla.
- You need 1/4 tsp of olive oil (optional).
- Prepare 1 tbsp of shredded mozarella cheese (optional).
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. I keep my egg salad pretty simple, a little mayonnaise, red onion, salt, pepper, paprika and some chives, for garnish. 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.
Mayo-less Egg Salad step by step
- 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..
- While the egg is boiling, toast your rice bread or rice tortilla, OR alternatively prepare your vegetables for salad..
- 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..
- 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..
- 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..
- Serve the egg salad mix as toasted bread toppings, or as salad dressing. Enjoy!.
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! 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. How long does egg salad keep? What can I use to replace the mayo?
