Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mayo-less egg salad. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Try this mayo-free version of egg salad from Louisa Shafia. It's full of flavor and zest! These days eggs salad is one of my favourite things to eat in a sandwich, because done right it's amazing.
Mayo-less Egg Salad is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Mayo-less Egg Salad is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook mayo-less egg salad using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mayo-less Egg Salad:
- Get 1 large egg
- Take 1 tbsp hummus
- Make ready 1 tsp dijon mustard
- Get 1/8 tsp cayenne or chili powder
- Take 1 tbsp onion, finely minced
- Prepare 1 leaf coarsely chopped lettuce
- Make ready 1 bunch green salad OR 1 pc. toasted rice bread / tortilla
- Make ready 1/4 tsp olive oil (optional)
- Take 1 tbsp 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.
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!
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! 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. Each egg salad that is made in our house is made in two versions, one with finely chopped hard boiled egg that is barely moistened with the tang of mayo and a bit of mustard.
So that’s going to wrap this up with this Authentic food mayo-less egg salad recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
