Egg Salad Without Mayo
If you’re looking for a creamy, satisfying egg salad but want to skip the mayonnaise, you’re in for a treat! This Egg Salad Without Mayo recipe is not only delicious but also packed with nutrients thanks to the addition of mashed avocado and Greek yogurt. It’s perfect for sandwiches, wraps, or simply served on a bed of greens. Let’s dive into how to make this healthy twist on a classic dish.
Why This Recipe Works
The traditional egg salad often relies on mayonnaise for its creamy texture, but this recipe replaces it with wholesome ingredients. The mashed avocado brings a rich, buttery flavor, while the Greek yogurt adds creaminess and a protein boost. Dijon mustard and lemon juice enhance the flavors, making this egg salad a balanced option that’s both tasty and nutritious. Plus, it’s quick to prepare, making it a perfect choice for a busy weekday lunch or a leisurely weekend brunch.
What to Buy
To make this Egg Salad Without Mayo, you will need the following ingredients:
- 6 large eggs, hard-boiled and peeled
- 1 medium avocado, mashed
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice (freshly squeezed is best)
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- Salt and pepper to taste
- Fresh dill or parsley, chopped (optional for garnish)
Make sure to choose ripe avocados for the best flavor and texture. Fresh ingredients make a significant difference in the overall taste of your egg salad.
Gear Checklist
Before you start cooking, gather the following equipment:
- Medium saucepan – for boiling the eggs
- Mixing bowl – to combine the ingredients
- Fork – to mash the avocado and eggs
- Measuring cups and spoons – for accurate ingredient measurement
- Knife and cutting board – for chopping vegetables
- Serving bowl – for presentation
With everything at hand, you’ll be ready to whip up this delightful egg salad in no time!
Egg Salad Without Mayo — Do This Next
Step 1: Boil the Eggs
Start by placing the eggs in a medium saucepan and covering them with water. Bring the water to a boil over high heat, then reduce the heat to low and let the eggs simmer for about 9-12 minutes. Once done, transfer the eggs to an ice bath to cool them down quickly, which makes peeling easier.
Step 2: Prepare the Ingredients
While the eggs are cooling, finely chop the red onion and celery. Set them aside. In a separate bowl, mash the avocado until smooth, then mix in the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
Step 3: Combine Everything
Once the eggs are cool, peel and chop them into small pieces. Add the chopped eggs to the bowl with the avocado mixture. Then, gently fold in the chopped red onion and celery until all ingredients are well combined.
Step 4: Taste and Adjust
Taste your egg salad and adjust the seasoning with more salt, pepper, or lemon juice as desired. If you like, you can stir in some fresh dill or parsley for an extra pop of flavor.
Step 5: Serve
Scoop your egg salad onto your favorite bread for a sandwich, serve it on a bed of greens, or enjoy it with crackers. The choice is yours!
Year-Round Variations
Switching up your egg salad is easy! Here are some variations to keep things interesting:
- Add diced pickles or relish for a tangy kick.
- Incorporate chopped bell peppers for a crunchy texture.
- Mix in some chopped cooked bacon for a smoky flavor.
- Use different herbs like chives or basil for a unique twist.
- Substitute the Greek yogurt with cottage cheese for a different creaminess.
Feel free to experiment and find your favorite combination!
What Could Go Wrong
Making egg salad is generally straightforward, but here are some common pitfalls to avoid:
- Overcooking the eggs: This can cause a greenish ring around the yolk and a rubbery texture. Stick to the recommended cooking time.
- Using unripe avocados: Ensure your avocado is ripe for the best flavor and creaminess.
- Not seasoning enough: Taste your salad before serving and adjust the seasoning to your liking.
- Skipping the cooling step: Allowing your eggs to cool in an ice bath makes them easier to peel and prevents overcooking.
By being mindful of these tips, you’ll ensure a delicious egg salad every time!
Cooling, Storing & Rewarming
To keep your Egg Salad Without Mayo fresh and tasty:
- Cooling: Allow the egg salad to cool to room temperature before refrigerating.
- Storing: Place the egg salad in an airtight container and store it in the fridge for up to 3 days. The flavors meld beautifully over time!
- Rewarming: While egg salad is best served cold, you can gently warm it in the microwave if you prefer. Heat in short intervals to avoid overcooking.
Enjoy your egg salad within the recommended time frame for the best flavor and texture.
Handy Q&A
Can I use different types of yogurt?
Absolutely! While plain Greek yogurt adds protein and creaminess, you can substitute it with regular yogurt or even a dairy-free alternative if preferred. Just keep in mind that the flavor and texture may vary slightly.
How do I know when my eggs are hard-boiled?
A good method to check if your eggs are hard-boiled is to spin them on a flat surface. If they spin easily without wobbling, they are likely hard-boiled. If they wobble, they may still be soft inside.
Can I make this egg salad ahead of time?
Yes! This egg salad can be made a day in advance. Store it in an airtight container in the refrigerator to allow the flavors to develop. Just give it a good stir before serving!
What can I pair with this egg salad?
This egg salad pairs wonderfully with whole-grain bread, lettuce wraps, or served atop a salad. It also makes a great filling for avocado halves or stuffed peppers for a low-carb option.
One Pan, More Ideas
If you’re looking for more delicious recipes to try, check out these ideas:
- Healthy Tuna Salad
- Chickpea Salad with Fresh Herbs
- Avocado Toast with a Twist
- Greek Yogurt Dips for Snacks
These recipes will surely complement your meal prep and keep your palate excited!
Ready, Set, Cook
With all the ingredients and steps laid out, you are more than ready to make your Egg Salad Without Mayo. This dish is not just a healthier alternative; it’s a flavorful option that you’ll want to enjoy time and again. Whether you’re preparing a light lunch or looking for a quick dinner solution, this egg salad fits the bill perfectly. So grab your ingredients, put on your apron, and let’s get cooking! Enjoy your delicious and nutritious egg salad that’s sure to impress.
Egg Salad Without Mayo
Ingredients
Equipment
Method
- Start by placing the eggs in a medium saucepan and covering them with water. Bring the water to a boil over high heat, then reduce the heat to low and let the eggs simmer for about 9-12 minutes. Once done, transfer the eggs to an ice bath to cool them down quickly, which makes peeling easier.
- While the eggs are cooling, finely chop the red onion and celery. Set them aside. In a separate bowl, mash the avocado until smooth, then mix in the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
- Once the eggs are cool, peel and chop them into small pieces. Add the chopped eggs to the bowl with the avocado mixture. Then, gently fold in the chopped red onion and celery until all ingredients are well combined.
- Taste your egg salad and adjust the seasoning with more salt, pepper, or lemon juice as desired. If you like, you can stir in some fresh dill or parsley for an extra pop of flavor.
- Scoop your egg salad onto your favorite bread for a sandwich, serve it on a bed of greens, or enjoy it with crackers. The choice is yours!
Notes
- Use ripe avocados for the best flavor and texture.
- Store in an airtight container in the fridge for up to 3 days.
- Feel free to mix in your favorite herbs for added flavor.
