Creamy Egg Salad Recipe Without Mayo So Good

Egg salad recipe without mayo offers a lighter, brighter take on a classic. Fresh herbs and creamy avocado create a satisfying and flavorful filling.

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Prep Time 15

Total Time 15

Course Appetizer, Lunch, Main Dishes, Salad, Side Dish

Cuisine American

Servings 4 people

Calories 220 kcal

Equipment

Medium-sized saucepan
Large Mixing Bowl
Fork
Chef's knife
Cutting board
Measuring spoons
Measuring cups
Refrigerator

Ingredients

6 large eggs, hard-boiled
1 ripe avocado
1/4 cup plain Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh dill
1 tablespoon lemon juice
Salt and freshly ground black pepper to taste

Instructions

Step 1: Prepare the Eggs: Gently peel the hard-boiled eggs and coarsely chop them. Place the chopped eggs in a medium-sized mixing bowl. Ensure the eggs are fully cooled before proceeding to maintain optimal texture and prevent a watery salad.
Step 2: Mash the Avocado: Halve the avocado, remove the pit, and scoop the flesh into the bowl with the eggs. Using a fork, mash the avocado until it reaches a creamy consistency, leaving some small chunks for added texture. Thoroughly incorporating the avocado ensures even distribution of flavor and desired creaminess.
Step 3: Combine Wet Ingredients: Add the Greek yogurt, Dijon mustard, and lemon juice to the bowl. Gently fold the ingredients together, ensuring they are well combined without over-mixing. Over-mixing can lead to a less desirable, mushy texture.
Step 4: Incorporate Herbs: Add the chopped fresh chives and dill to the mixture. Gently fold the herbs in, distributing them evenly throughout the egg salad. Fresh herbs contribute significantly to the overall flavor profile; consider adjusting the quantity based on personal preference.
Step 5: Season to Taste: Season the egg salad with salt and freshly ground black pepper to taste. Begin with a small amount and adjust accordingly. Taste frequently to achieve the perfect balance of flavors.
Step 6: Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve the egg salad on whole-wheat bread, lettuce cups, or alongside a salad. Chilling enhances the overall taste and improves the texture. For a spicier kick, add a pinch of red pepper flakes. If avocado is unavailable, increase the amount of Greek yogurt to achieve desired creaminess. The lemon juice can be substituted with white wine vinegar for a slightly different flavor profile.

Notes

Variations

The egg salad recipe without mayo lends itself to numerous adaptations. For those seeking ingredient substitutions, consider replacing Greek yogurt with silken tofu for a dairy-free version or using tahini for a nutty flavor profile. Regional twists can involve the addition of curry powder for an Indian-inspired flavor, kimchi for a Korean-inspired kick, or smoked paprika for a Spanish flair. Dietary adjustments might include omitting the Dijon mustard for a milder flavor or increasing the amount of avocado for a richer, creamier texture. Chopped celery or red onion can add a pleasant crunch. For a sweeter note, a touch of maple syrup or honey can balance the savory elements. Spicy variations can include the addition of jalapeos or a dash of hot sauce.

Serving Suggestions

Egg salad without mayo is remarkably versatile in its serving options. It can be served as a classic sandwich filling using whole-grain bread or croissants. Alternatively, it can be presented as a topping for crisp lettuce cups, offering a light and refreshing meal. For a more sophisticated presentation, consider serving it as an appetizer on cucumber slices or endive leaves. Egg salad also pairs well with crackers or crudits for a quick and easy snack. It is equally suitable for a picnic lunch, a light dinner, or a potluck contribution.

Storage Tips

To maintain optimal freshness, egg salad without mayo should be stored in an airtight container in the refrigerator. Proper storage prevents bacterial growth and preserves the flavor and texture of the dish. When stored correctly, egg salad can last for up to 34 days. It is advisable to label the container with the preparation date to ensure timely consumption. If any signs of spoilage, such as an off odor or discoloration, are present, the egg salad should be discarded immediately. Freezing is generally not recommended, as it can alter the texture and taste upon thawing.

Frequently Asked Questions

Question 1: Can this recipe be made ahead of time?

Yes, the egg salad can be prepared a day in advance. Storing it in the refrigerator allows the flavors to meld together, enhancing the overall taste.

Question 2: What is the best way to hard-boil eggs for egg salad?

Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Immediately transfer eggs to an ice bath to stop cooking.

Question 3: Can other herbs be used in this recipe?

Certainly, other fresh herbs such as parsley, tarragon, or basil can be used in place of or in addition to chives and dill, depending on personal preference.

Question 4: Is it possible to make this recipe vegan?

Adapting this recipe for a vegan diet involves replacing the eggs with a plant-based alternative, such as mashed chickpeas or crumbled tofu. The Greek yogurt can be substituted with a vegan yogurt alternative, such as soy or coconut yogurt. Adjust seasoning to taste.

Keyword Salad