Mayo-less Egg Salad
Mayo-less Egg Salad

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, mayo-less egg salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Try this mayo-free version of egg salad from Louisa Shafia. It's full of flavor and zest! 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.

Mayo-less Egg Salad is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Mayo-less Egg Salad is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must 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:
  1. Take 1 large egg
  2. Prepare 1 tbsp hummus
  3. Prepare 1 tsp dijon mustard
  4. Take 1/8 tsp cayenne or chili powder
  5. Take 1 tbsp onion, finely minced
  6. Prepare 1 leaf coarsely chopped lettuce
  7. Take 1 bunch green salad OR 1 pc. toasted rice bread / tortilla
  8. Take 1/4 tsp olive oil (optional)
  9. Prepare 1 tbsp shredded mozarella cheese (optional)

This egg salad made without mayo isn't your grandma's egg salad. Instead it's crammed full of gently caramelized onions and olive oil and even garlic, and it's so surprisingly lovely you just may find that you won't miss the traditional mayonnaise. According to the author, it works hot or cold, in a. Once upon a time, as in yesterday, there was a family divided.

Instructions to make Mayo-less Egg Salad:
  1. 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.
  2. While the egg is boiling, toast your rice bread or rice tortilla, OR alternatively prepare your vegetables for salad.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the egg salad mix as toasted bread toppings, or as salad dressing. Enjoy!

A corner deli egg salad sandwich made me a convert. I was now a mayo Definitely mayo! With a little sweet pickle relish and yellow mustard. Without a dressing of some sort, chopped eggs are dry, crumbly bits—the creaminess derived from a binder, such as mayonnaise, transforms them into the soft, palatable salad that's the highlight of many a classic sandwich. Try other creamy condiments such as ricotta or yogurt.

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