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!

Hard-boiled eggs, mayo, mustard, lemon, celery, green onions, and Egg Salad - An Easter Must-Have. Easter is on Sunday and that means we will be up to our Add in a little Dijon mustard. Add chopped celery, green onions, and chives. 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

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

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. Unless of course I'm feeling a little reckless, in which case out. Tasty, thick, egg-less mayo made with ground flax seeds.

Mayo-less Egg Salad instructions

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!.

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! I love mayo to a borderline embarrassing degree, but sometimes even I find egg salad too much (probably because I adore mayo so, and always tell myself a little more can't hurt—patently false). Mayo-less Egg Salad - Rachael Ray. Try this mayo-free version of egg salad from Louisa Shafia. It's full of flavor and zest!