Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mayo-less egg salad. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Try this mayo-free version of egg salad from Louisa Shafia. It's full of flavor and zest! This egg salad made without mayo isn't your grandma's egg salad.
Mayo-less Egg Salad is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Mayo-less Egg Salad is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have mayo-less egg salad using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mayo-less Egg Salad:
- Prepare 1 large egg
- Make ready 1 tbsp hummus
- Take 1 tsp dijon mustard
- Get 1/8 tsp cayenne or chili powder
- Take 1 tbsp onion, finely minced
- Make ready 1 leaf coarsely chopped lettuce
- Make ready 1 bunch green salad OR 1 pc. toasted rice bread / tortilla
- Get 1/4 tsp olive oil (optional)
- Prepare 1 tbsp shredded mozarella cheese (optional)
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! This Avocado Egg Salad is just as delicious as traditional egg salad recipes, but it makes a healthy swap! I love it the traditional way loaded with mayo, but made this version with avocado for a few reasons. First, nutritionally speaking, avocados stack up a whole lot better than mayonnaise does.
Steps to make Mayo-less Egg Salad:
- 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!
Mayo-less Egg Salad - Rachael Ray. Try this mayo-free version of egg salad from Louisa Shafia. It's full of flavor and zest! 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 is perfect for sandwiches or on it's own as a delicious side dish.
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