How To Make Egg Salad Sandwiches Without Mayo?

How do you make an egg salad sandwich?

• Instructions In a small bowl, mash together cream cheese, mayo, chives, salt and pepper. In a large bowl, use a pastry cutter to mash up eggs. Finely chop the bacon and add to eggs. Add shredded cheddar and cream cheese mixture to eggs and bacon. Mix together until everything is mixed really well and eggs are covered in cream cheese.

What can I substitute for mayo on sandwiches?

9 Scrumptious Mayonnaise Substitutes (Including Vegan Options)

• Sour cream. Sour cream can add a fresh zip of flavor to almost any recipe that calls for mayonnaise.
• Pesto. Pesto is a popular paste-like sauce made from pine nuts, basil, garlic, cheese, and olive oil.
• Greek yogurt.
• Mustard.
• Eggs.
• Olive oil.
• Avocado.
• Hummus.

Is there a substitute for mayonnaise?

Here’s a trick we use often as a mayonnaise substitute: substitute ½ to 2/3 of the original mayo quantity with Greek yogurt! The Greek yogurt cuts the calories back but keeps the recipe creamy. This works great in mayo-based salads like Classic Tuna Salad, Classic Egg Salad or Classic Shrimp Salad.

Is egg salad sandwich bad for you?

Egg salad is a classic sandwich stuffer, but with gobs of mayo mixed in, it can be high in fat, cholesterol and calories. Try these new takes on the traditional recipe. An average deli egg salad sandwich can have more than 550 calories, 30 grams of fat and 445 milligrams of cholesterol — yikes!

How do you replace eggs with mayonnaise?

Yes! Eggs can be swapped for mayonnaise when baking everything from cake to bread. For each egg your recipe calls for, add three heaping teaspoons of mayonnaise. Mayonnaise works as an egg substitute in baking because it contains egg along with oil.

Can sour cream be substituted for mayo?

Don’t just break out the sour cream for nachos and baked potatoes—use it as a mayo substitute, too! Sour cream is similar in texture and flavor, and will make your salads and slaws just as creamy.

How much mayo equals an egg?

Use three Tablespoons of mayo to replace each egg that’s called for. Since egg is one of the ingredients in mayonnaise, this will actually get some of the intended egg back into your recipe. This substitute will add extra oil, so expect your baked goods to come out a bit more dense than usual.

Can I use ranch instead of mayo?

Mayonnaise doesn’t agree with some people’s tummies. So, Kim and I decided to share a ranch dressing no mayo recipe. It’s a delicious adaptation that uses sour cream in place of mayonnaise. Now, you should be aware that this recipe was adapted from our spicy ranch dressing on our sister site Berly’s Kitchen.com.

Can I use Miracle Whip instead of mayo?

As far as flavor goes, Miracle Whip is usually described as sweeter and spicier than mayo, which some people prefer. Feel free to substitute equal parts Miracle Whip for any recipe that calls for mayonnaise (and vice versa) depending on your taste preferences.

Can I lose weight eating egg salad?

01/6Egg Salad and weight loss For instance, eggs, as a rich source of protein, good fats and essential vitamins can be health-friendly food, only if consumed in a balanced manner. You will be surprised to know that Egg Salad is a smart way to keep a check on your weight and lose those extra inches.

How long will egg salad last in the fridge?

If the egg salad has been properly stored—in a sealed container in the refrigerator—it is safe to eat it within five days. This rule also applies to similar mayonnaise-based salads like chicken, tuna, ham, and macaroni salads.

How long do you boil eggs?

Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn the heat off. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness (see photo).

How does Gordon Ramsay make an egg sandwich?

Add a thick layer of the bacon mixture onto each bun, then a generous amount of scrambled eggs. Crack fresh black pepper and then grate the cheese generously onto the eggs. Spread the softened goat cheese onto the toasted top brioche bun, top the sandwich off and serve!

Egg Salad Without Mayo Recipe

Photograph by Laura Sampson/Mashed If you believe that egg salad without mayonnaise is equivalent to bread without butter, pizza without cheese, or cheese without crackers, then continue reading and take heart: it turns out that you can make a delicious egg salad without mayonnaise, and you can trust this recipe because it comes from someone who knows eggs at a high level of expertise. The chef and culinary writer Laura Sampson of Little House, Big Alaska adds, “We have hens so one thing we always have on hand is eggs.” So what’s the harm in putting a new twist on an old favorite?

“Everyone was bored of the same old egg salad and quiche, so we came up with this unique take on egg salad, which was a success.” Furthermore, this is a more nutritious option that does not lose flavor.

And if you don’t have time, hard-boiled eggs may be made in only 9 minutes.

Far too many people are anything but quick when it comes to boiling them, which leads to their being overcooked as a result.

A few words on hard-boiled eggs

Photograph by Laura Sampson/Mashed There’s a good chance that you’re overcooking your hard-boiled eggs without even realizing what you’re doing. Consider the following question: do you adore hard-boiled eggs and use them in a variety of dishes, from sandwiches to salads to wraps to omelets? If this is not the case, there is a significant possibility that you are overdoing it. There are three steps to follow in order to produce a flawless hard-boiled egg: Start with room temperature eggs and cook them at a rolling boil for 9 minutes, then remove them from the heat as fast as possible by running them under cold water as soon as the 9 minutes are up.

Gather your ingredients

Photograph by Laura Sampson/Mashed Toss out the mayonnaise and replace it with 3 tablespoons light olive oil, 1 teaspoon apple cider vinegar, 1/4 teaspoon salt, a sprinkle of black pepper, and 3 hard-boiled eggs (that have been thoroughly cooked, of course). Also, don’t be scared to put your own spin on things in this section. “The vinaigrette components may be increased by double if desired, according to Sampson, who also recommends using a light oil such as light olive oil or another favorite while making the dressing.

For a variety of tastes, experiment with other types of vinegar, such as red wine vinegar.”

Make the vinaigrette

Photograph by Laura Sampson/Mashed Shake the oil, vinegar, salt, and pepper together in a small container until everything is fully blended, about 30 seconds. If you like, you may combine these items in a small mixing bowl. In either case, you can make a large batch and store it in the refrigerator for future use in this and other dishes.

It makes a delicious light salad dressing and a delicious drizzle for sandwiches, and it will keep for several days if kept in the refrigerator and stirred or shaken well before each use.

Mash the eggs and mix in the sauce

Photograph by Laura Sampson/Mashed The eggs should be peeled, placed in a mixing basin, and mashed with a fork until the eggs are thoroughly broken down. Pour the vinaigrette over the eggs and gently whisk everything together until everything is well-combined. After that, take the salt and pepper and season them to taste as required with them. There! Your mayonnaise-free egg salad is now ready to be served to your guests. The only question is how best to go about it in the first place. Don’t be concerned, we have some suggestions for you.

Egg salad serving ideas

Photograph by Laura Sampson/Mashed You may use this egg salad to make two open-faced sandwiches or as standard sandwiches, as Laura Sampson and her family do, or you can put it into a flatbread or pita and serve it on top of a green salad, and you can customize it with bacon, tomatoes, chives and other ingredients. Another Sampson advice is to add alfalfa sprouts to them for a special treat. “I love to add alfalfa sprouts to them,” she adds, adding that “other sprouts work great too!” The satisfying crunch of sprouts provides the ideal counterpoint to the richness of the eggs, especially when served over a thick slice of toasted bread.

• Light olive oil, 1 teaspoon apple cider vinegar, 14 teaspoon salt, a sprinkle of black pepper, 3 hard-boiled eggs

1. Shake the oil, vinegar, salt, and pepper together in a small container until everything is well-combined The eggs should be peeled, placed in a mixing basin, and mashed with a fork. Pour in the vinaigrette and whisk to incorporate, then season with salt and pepper to taste and serve on toast or in any other way you see fit.

Calories per Serving	153
Total Fat	13.1 g
Saturated Fat	2.9 g
Trans Fat	0.0 g
Cholesterol	223.8 mg

Total Carbohydrates	0.7 g
Dietary Fiber	0.0 g
Total Sugars	0.7 g
Sodium	161.2 mg
Protein	7.6 g

Edamam’s best guess based on available ingredients and cooking methods is represented in the table above. It should not be construed as a substitute for the advice of a licensed professional nutritionist.

Egg Salad Without Mayo

This egg salad sans mayonnaise is in no way reminiscent of your grandmother’s recipe. However, it is so pleasantly unexpected that we believe you will not miss the classic form at all. This egg salad, which is made without mayonnaise, is not your grandmother’s recipe for egg salad. As a substitute, it’s jammed full of delicately caramelized onions as well as olive oil and garlic, and it’s so shockingly delicious that you might not even notice the absence of regular mayonnaise. This recipe works hot or cold, in a sandwich or on top of salad greens, according to the author, and we found this to be completely accurate.

(Not that we do anything like that.) –Renee Schettler Rossi is a writer and editor.

However, it is so pleasantly unexpected that we believe you will not miss the classic form at all.

Prep10minsCook35mins Total45mins

• Extra-virgin olive oil (about 1/4 cup) + more oil as needed
• Finely minced garlic cloves
• 1 big white onion sliced
• 8 large eggs hard-boiled and peeled Sea salt and freshly ground black pepper are both excellent choices. Serving items include sliced bread, endive spears, crackers, or lettuce leaves.

• Heat the oil in a large skillet set over medium heat until it shimmers, about 2 minutes. Cover the pan with a lid after adding the garlic and onions and stirring to coat with the oil. Cook, stirring occasionally, for approximately 30 minutes, or until the garlic and onion are tender and translucent. It may be necessary to decrease the heat slightly in order to prevent them from burning, and to drizzle a little olive oil over the top if anything starts to adhere to the pan. Turn off the heat and remove the skillet from the stove. Then, using the back of a fork, mash the heated garlic and onion until the mixture has the consistency of jelly. Push the onions and garlic to the side of the pan and mash the eggs with the back of the same fork until they are a soft spread. Incorporate the mushy garlic-onion paste into the eggs, stirring constantly, until thoroughly absorbed. Season generously with salt and pepper to taste
• Serve immediately. Serving Suggestions: Serve the egg salad as a sandwich on buttered bread or as an appetizer with endive, crackers, or lettuce leaves.

The original publication date was April 12, 2020. Recipe courtesy of Adam Richman, 2015. Photo courtesy of Evan Sung. All intellectual property rights are retained. All assets were used with the consent of the creators. If you prepare this dish, take a photo of it and tag it with the hashtag #LeitesCulinaria. We’d love to see your works on social media platforms such as Instagram, Facebook, and Twitter.

5 Ways To Make Egg Salad Without Mayo

However, while we like the flavor of thick, creamy egg salad (prepared with full-fat mayonnaise, exactly like Grandma’s recipe), there are rare situations when you may need to make a few substitutions to get the same results. One dish of egg salad can have anywhere from 200 to 300 calories, and substituting low-fat mayonnaise will save you anywhere from 50 to 100 calories. If you’re seeking for a lighter version of this famous Southern meal, or if you’re one of the few Southerners who can’t take the taste of mayonnaise, you don’t have to sacrifice flavor or smooth texture in the process.

Listed here are five alternatives that will provide a great egg salad that is devoid of mayonnaise for your next sandwich.

With Yogurt

In fact, most health food bloggers recommend Greek yogurt as their first choice for replacing mayonnaise or sour cream, and for good reason. Greek yogurt offers a slew of advantages, including the replacement of unhealthy fats with healthy ones and the ability to keep you fuller for extended periods of time. Greek yogurt, on the other hand, has a tang to it that will impact the taste of your egg salad. In the event that you are unable to make the whole 1-1 change, consider using half mayonnaise and half Greek yogurt in your egg salad instead.

Add the Greek yogurt in little amounts at a time so that you may adjust the flavor as you go.

With Ricotta Cheese

With good reason, most health food bloggers recommend Greek yogurt as a first-line substitute for mayonnaise or sour cream. In addition to its numerous health advantages, Greek yogurt also contains protein, which helps you feel fuller for a longer period of time. The tanginess of greek yogurt, in contrast to mayo, will influence the taste of your egg salad. In the event that you are unable to make the whole 1-1 substitution, consider using half mayonnaise and half Greek yogurt in your egg salad instead.

To make it easier to manage the flavor, add the Greek yogurt in little amounts at first.

With Avocado

While avocado is not a substitution of choice for this Southerner, there are a few people who swear by the dish. Avocados are packed with beneficial fats, so you may enjoy the creamy texture of egg salad without having to use any oil or mayonnaise. It will turn your egg salad green, but if you have a table of experimental eaters, avocado and fresh herbs are a beautiful way to dress up your tea sandwiches for a special occasion. Put one full mashed avocado per six or so cooked eggs, then season with Dijon mustard, fresh chives or dill, and freshly cracked black pepper for extra flavor.

You might also like this Buttermilk-Herb Egg Salad Sandwich, which is a variation on the classic:

With Hummus

Who would’ve believed it would turn out this way? For those of you who enjoy hummus, this easy substitution for mayonnaise will be a welcome addition to your repertoire. Ground chickpeas, tahini (ground sesame paste), lemon juice, olive oil, and garlic are the main ingredients of hummus. Because it’s a thicker binding agent, it will make your egg salad hearty and spreadable while still being quite tasty.

If you find that the hummus is too thick or dry on its own, you may adjust the texture by adding an extra teaspoon of tahini or a sprinkle of olive oil. To serve as a dipping sauce, use red peppers, your favorite crackers, carrots, celery, or baguette slices, as well as your preferred toppings.

With Vinaigrette

Take remove the binding agent and replace it with your favorite vinaigrette, according to Martha Stewart, if you’re truly seeking to turn the tables on egg salad! If you want to produce your own, you may use oils such as avocado, walnut, or hazelnut (which have milder tastes) and then cut the oil with an acidic ingredient such as red wine vinegar or lemon juice. To make your egg salad tasty, add in your spices, some garlic, and some fresh herbs, then mix in some mustard until well combined. This type of egg salad will not hold together well, so use it if you’re intending on topping a leafy salad or making crostini with it instead of a sandwich.

Healthy Egg Salad (No Mayo)

This nutritious egg salad is really simple to make and can be used in a variety of ways. Although there is no mayonnaise in the recipe, the egg salad is nevertheless creamy and delicious – you won’t even notice the absence of mayonnaise!

How to make this easy egg salad

Easy and delicious egg salad will be ready in no time with only a little chopping and mixing from you! What you’ll do is as follows:

1. Preheat your stovetop or Instant Pot to high heat and prepare the hard boiled eggs. Chop the eggs, celery, red onion, and dill pickle into small pieces. Combine everything in a large mixing dish with the coconut yogurt and spices
2. Refrigerate for a few hours to allow the flavors to blend, or serve right away.

Making egg salad without mayo

Because mayonnaise isn’t always a good choice for everyone, we came up with a substitute that is still delicious and allows you to produce a creamy and delectable egg salad. Full-fat coconut yogurt was used in this recipe; it is a creamy and tangy yogurt that tastes similar to regular Greek yogurt. With a delicate flavor, it is a fantastic complement to the other ingredients and flavors in this dish. If you are unable to get or do not like to use coconut yogurt, the following alternatives are available:

Egg salad serving options

Our favorite thing about cooking this nutritious egg salad is that it can be eaten in so many different ways! All of the ways we’ve enjoyed this dish are listed below:

• Served in a dish on top of a green salad
• A sweet potato “toast” is served on top. in lettuce “shells”
• In a lettuce wrap To use as a bagel filling (we used theLegit Bagel Mix for the bagel), we used the following:

What’s your favorite method to have a nutritious egg salad on a hot day? Please share your thoughts in the comments section below!

Some other healthy recipes with eggs

• Healthy Egg Muffins
• Quick and Easy Keto Breakfast Casserole
• Breakfast Fried Rice
• 4-Ingredient Bacon Pancakes

Your turn to make this healthy egg salad

I’m certain that you’ll enjoy the creamy but light texture of this dish, as well as the plethora of meal possibilities it provides! If you decide to give it a go, please leave a comment below to let us know how it went. Another option is to take a picture and post it on Instagram. Include the hashtag #realsimplegood in your post; we would love to see what you’re making! DISSEMBLE IT NOW OR PIN IT FOR LATER USE!

Healthy Egg Salad (No Mayo)

• Preparation time: 10 minutes Preparation time: 10 minutes Time allotted: 20 minutes Servings:2 Calories:268kcal per serving This recipe for healthy egg salad is simple to make and can be used in a variety of ways. Despite the fact that there is no mayonnaise in the recipe, it is creamy and delicious! Recipes can be printed Recipes are rated

• 6hard boiled eggs, peeled and cut into tiny chunks a medium dill pickle, coarsely sliced
• 1/4 cup plain coconut yogurt (you may substitute greek yogurt if you don’t consume dairy)
• 1 teaspoon dijon mustard
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon powdered pepper
• 1 tablespoon fresh dill, finely chopped a pinch of sea salt, to taste

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• Use the Instant Pot to hard boil eggs – place a trivet in the bottom and add 1 cup of water to the pot and turn it on. Close and shut the container after adding all of the eggs. Pressure cook for 6 minutes on high pressure with a rapid release for best results. Take care to remove the implant before rinsing the eggs under lukewarm water to finish peeling. Chop the eggs, celery, onion, and pickle in the order specified and combine everything in a large mixing basin. Combine the coconut yogurt, mustard, paprika, pepper, and dill in a mixing bowl. Mix with a spoon until everything is well-combined. Test the sauce and season with salt if necessary. Refrigerate until ready to serve. In lettuce leaves, over sweet potato “toast,” as a dip for vegetables, or on top of a salad, this dish is delicious. Enjoy

Use the Instant Pot to hard boil eggs – place a trivet in the bottom and pour 1 cup of water to the Instant Pot and turn on. Into the container, add all of the eggs and shut the top. Cook for 6 minutes at high pressure with a rapid release after 6 minutes of cooking time. Take care to remove the implant before rinsing the eggs under lukewarm water to finish peeling; In a large mixing basin combine the diced eggs, celery, onion, cucumber, and pickle; mix well. Combine the coconut yogurt, mustard, paprika, pepper, and dill in a large mixing bowl until well combined.

If necessary, adjust the seasoning with salt.

In lettuce leaves, over sweet potato “toast,” as a dip for vegetables, or on top of a salad, this recipe is versatile. Enjoy;

How to Make Egg Salad Without Mayonnaise

A great egg salad sandwich may be made regardless of whether you are unable to consume, dislike, or just do not have mayonnaise on hand. Once upon a time, mayonnaise was the only condiment capable of holding a batch of creamy egg salad together. Fortunately, we now have alternatives; all that is required to put together a mayo-free egg salad is a little creativity. Whether you prefer creamy avocados or tangy vinaigrettes, there are a variety of mayonnaise-free egg salad recipes that are guaranteed to delight everyone.

Mayo Alternatives

Without a dressing, chopped eggs are dry, crumbly morsels; the creaminess imparted by a binder, such as mayonnaise, transforms them into the soft, appetizing salad that is often seen as the centerpiece of many a classic sandwich. Other creamy condiments, such as ricotta or yogurt, can be used alone or in combination. Greek-style yogurt has a fuller texture and a less sour flavor, so it is a good choice. You may also use cottage cheese or hummus as an alternative. If you are looking for a non-dairy binder, the latter is a suitable choice.

Aside from eggs, mashed avocados are another excellent option since they have the same subtle appeal as eggs and complement the smoothness of the yolks and the chunkiness of the egg whites well.

med107085 0411 hea egg salad.jpg

Who Needs Dairy? Go with a Vinaigrette Instead

Without a dressing, chopped eggs are dry, crumbly morsels; the creaminess imparted by a binder, such as mayonnaise, transforms them into the soft, appetizing salad that is often seen as the centerpiece of many a traditional sandwich. Other creamy condiments, such as ricotta or yogurt, can be used alone or in combination with each other. Greek-style yogurt has a fuller texture and a less sour flavor, making it a good choice for a richer texture. Additionally, cottage cheese or hummus might be substituted.

Using one of these alternatives will suffice when it comes to holding the salad together; each one also adds a unique culinary touch without overpowering the eggy flavour.

Another option would be to use an olive tapenade or chimichurri, which would keep the eggs together while also adding a radically new and wonderful twist—thin both with olive oils so that they provide flavor without overwhelming the egg salad and removing the vital egginess from it.

For a Healthier Take on Egg Salad, Try This Mayo-Free Version

Nutrition Facts(per serving)
100	Calories
5g	Fat
2g	Carbs
10g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories	100
% Daily Value*
Total Fat5g	7%
Saturated Fat 2g	8%
Cholesterol187mg	62%
Sodium214mg	9%
Total Carbohydrate2g	1%
Dietary Fiber 1g	2%
Total Sugars 2g
Protein10g
Vitamin C 3mg	16%
Calcium 55mg	4%
Iron 1mg	5%
Potassium 172mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. However, because of the inclusion of mayonnaise, egg salad may not always make the ideal choice for a high-protein lunch option that is quick and uncomplicated. While the condiment lends a creamy texture to the dish, it also adds a significant amount of calories. Fortunately, Greek yogurt is a fantastic alternative to mayonnaise for giving egg salad its trademark creamy texture without the use of mayonnaise.

The use of regular yogurt will suffice; however, it will result in a more watery egg salad when compared to the use of thick Greek yogurt.

A fast meal that’s low-carb and keto-friendly, this dish is perfect.

Make a sandwich out of it, wrap it in it, put it on top of a green salad, or serve it with crackers as an appetizer “The egg salad was delicious and creamy, and I would never have realized it was prepared with yogurt if you hadn’t told me.

It was a simple meal that was also a terrific way to include Greek yogurt!” In the words of Diana Rattray: The Spruce (Diana Rattray, author) “data-caption=”” data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true” srcset=”636w” src=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true””

• 4 big hard-boiled eggs, peeled and half
• 2 large hard-boiled egg whites
• 1/2 cup finely chopped celery
• 4 large hard-boiled eggs, peeled and halved 2 green onions, thinly sliced
• 1/4 cup plain Greek yogurt
• 1 tablespoon finely chopped fresh parsley or dill
• 1 teaspoon Dijon mustard
• 1/2 teaspoon lemon juice
• 1/2 teaspoon paprika, optional
• 2 green onions, thinly sliced
• 1/4 cup plain Greek yogurt Season with salt and pepper to taste

1. Gather all of the necessary components. Hard-boiled eggs and egg whites should be chopped finely, according to Crystal Hughes’ recipe. You have the option of leaving the eggs in larger chunks or chopping them precisely. The Spruce / Crystal Hughes: In a medium-sized mixing basin, whisk together the chopped eggs. Add the celery, green onion, Greek yogurt, parsley or dill, mustard, lemon juice, and paprika to a large mixing bowl and combine well (if using). The Spruce / Crystal Hughes
2. Mix all ingredients and season with salt and pepper to taste. The Spruce / Crystal Hughes
3. The Spruce / Crystal Hughes

Tips

• The eggs should be hard-boiled using your preferred method of preparation. The tried-and-true method of boiling water is always a safe bet. Pour cold water over the eggs in a saucepan and bring to a boil. Bring the water to a rolling boil, then remove it from the heat and cover it. Allow them rest for 15 minutes, then transfer to a dish of cold water to chill completely before peeling. The Instant Pot technique is another wonderful method for cooking eggs since it is quick and the eggs are always easy to peel. If you like rich, jammy egg yolks, medium-cooking the eggs is recommended.

How to Serve Egg Salad

This recipe for egg salad can be served in a variety of ways, including:

• Sandwich it between two slices of whole-wheat bread with lettuce and tomato for a delightful treat. Open-faced sandwiches can be made by piling spinach or other greens on top of toasted bread. Wrap it up in a pita or tortilla for a tasty treat. As an appetizer or snack, serve with crackers or crudites. Serve a scoop or two of egg salad on top of a bed of greens for a nutritious lunch.

Recipe Variations

• Use whole-wheat bread to make a nice sandwich by sandwiching the meat between lettuce and tomatoes. Open-faced sandwiches can be made by piling spinach or other greens on top of a slice of bread. Wrap it up in a pita or tortilla for a delicious lunch. As an appetizer or snack, serve with crackers or bread. Assemble a nutritious lunch by topping agreen salad with a scoop or two of egg salad.

How to Store

This egg salad may be stored in the refrigerator for up to four days if kept in an airtight container. Before serving, give it a good stir.

What is the difference between regular yogurt and Greek yogurt?

When compared to conventional yogurt, the viscosity of Greek yogurt is significantly thicker. It also has a greater protein content and has less sugar than conventional yogurt. Regular yogurt contains a greater concentration of calcium. Rate This Recipe is a must-try. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!

The Best Egg Salad Sandwich, no Mayo

It’s finally here! My all-time favorite egg salad sandwich is the Reuben. It’s rich and creamy (since it’s made entirely without mayonnaise), but it’s also somewhat acidic from the lemon juice, mustard, and sour cream. A tablespoon of chopped chive brings some fresh and crisp aromas to the dish. The following are all of the items you’ll need, except for the bread and the eggs. Baby spinach is my go-to ingredient for a fresh and crisp taste. Field salad or arugula are other acceptable substitutes; simply use whatever greens you have on hand and that you enjoy.

If you have any microgreens on hand, such alfalfa, mustard, or radish sprouts, they will elevate the egg salad sandwich to a whole new level of flavor and nutritional value. By the way, I used mustard and radish sprouts in this meal.

How long to boil eggs for egg salad

The eggs are, without a doubt, the most significant component. In order to make egg salad, you’ll need hard-boiled eggs with firmly set yolks. I’m using huge eggs that have just been taken out of the fridge. I delicately submerge them in boiling water with a spoon and let them cook for 12 minutes until they are tender. After that, I quickly drain the hot water from the pot, leaving the eggs in the pot, and fill the pot with cold water to completely cover the eggs in the pot. After a minute, the water will be warm, so I repeat the process of replacing warm water with cold water one more time, until the water is chilly.

You’ll get perfectly cooked hard-boiled eggs for egg salad if you do it this manner.

Step-by-step recipe for the best egg salad sandwich

Cook the eggs until they are soft, then cut them. Bring a saucepan of water to a boil, then carefully lower the eggs into the water using a spoon. Cook the eggs for 12 minutes on low heat. When the cooking time has expired, quickly drain the boiling water from the pot, leaving the eggs in the pot. Fill the kettle halfway with ice water. The water will be heated within a minute or two. Pour it off once again and fill the container with cold water. Leave the eggs in the water for around 10 minutes, or until they have cooled.

1. Chives should be minced; spinach should be rinsed.
2. Combine all of the ingredients for the egg salad in a large mixing bowl.
3. Because there is no mayonnaise in the egg salad, it will be creamy.
4. Assemble the sandwiches on a baking sheet.
5. Micro greens and chive are placed on top of the dish, which is then covered with a slice of bread.
6. What I don’t care for are extremely soft pieces of sandwich bread, which are common in the sandwich industry.
7. The Best Egg Salad Sandwich, with or without Mayonnaise This is my all-time favorite egg salad sandwich, and I’ve tried a lot of them.
8. When it comes to adding a fresh and crisp bite, I always use baby spinach, but field salad or arugula are also excellent substitutes; simply use whatever greens you have on hand.
9. I used mustard and radish sprouts here.
10. lilvienna.com Ingredients

• 4 big eggs (from the fridge)
• 1/4 cup (60 g) sour cream
• 1 teaspoon lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon finely chopped chive
• 1 tablespoon finely chopped chives
• Season with salt and freshly ground black pepper to taste
• Aside from that, you’ll want to include: slices of bread*
• Fresh baby spinach (or arugula, watercress, or field salad)
• Microgreens such as alfalfa, mustard, or mustard sprouts
• And hummus. minced chives
• Chives finely chopped

Instructions

1. Bring a saucepan of water to a boil, then carefully lower the eggs into the water using a spoon. Cook the eggs for 12 minutes on low heat. When the cooking time has expired, quickly drain the boiling water from the pot, leaving the eggs in the pot. Fill the kettle halfway with ice water. The water will be heated within a minute or two. Pour it off once again and fill the container with cold water. Leave the eggs in the water for around 10 minutes, or until they have cooled. Eggs should be peeled and coarsely chopped. In a mixing dish, combine the sour cream, lemon juice, mustard, and chive until thoroughly blended. Combine the chopped eggs, salt, and pepper to taste in a large mixing bowl. Half of the bread pieces should be covered with spinach, and the other half should be filled with egg salad. Micro greens and chive are placed on top of the dish, which is then covered with a slice of bread. Enjoy

Boil the eggs carefully in a saucepan of water that has been brought to a roaring boil. For 12 minutes, cook the eggs over low heat. Immediately after the cooking time has expired, drain off the hot water, leaving the eggs in the saucepan. Water should be added to the saucepan to bring it to a boil. The water will be heated after one minute. Refill the container with cold water and pour it in again. Continue to cook the eggs for about 10 minutes or until they are completely cold. Remove the shells from the eggs and coarsely chop them.

toss together with the chopped eggs, salt and pepper to taste; After placing spinach on half of the bread slices, place egg salad on the remaining half of the pieces.

Place a slice of bread on top of the salad and garnish with micro greens and chopped chive. Enjoy;

How to Make Creamy Egg Salad Without Mayo

Egg salad is a straightforward and rather unassuming dish, but it is also a dish that is quite easy to get wrong. Proper proportions are essential, which mostly entails using a light hand with the mayonnaise. It’s not cool to serve egg salad that’s sloppy, gloppy, and gloopy that squishes totally off the bread. Some folks, whether they are self-described fussy eaters or not, do not want any mayonnaise at all, which is why egg salad without mayonnaise exists. Even if I don’t comprehend what you’re saying, I can accept your point of view.

Mixing chopped eggs with more chopped eggs might seem a little strange at times; after all, that is mostly what mayonnaise is made of.

You don’t have to give up on egg salad just because you don’t like mayonnaise, even if you dislike it.

Egg Salad Mayo Alternatives

In addition to just whisking in some water to increase the natural creaminess of the yolks (yes, this is something people supposedly do; nonetheless, it is yet another instance in which “Just add water” does not sound remotely attractive), there are a variety of other fascinating possibilities. Most individuals will probably want to replace something creamy and tasty for the mayonnaise, whether it’s yogurt, ricotta, avocado, or hummus, depending on their preferences. Many of the mayo-free egg salads still have the advantage of being healthier, if that is something that is important to you.

Egg Salad Tips

In addition to just whisking in some water to increase the natural creaminess of the yolks (yes, this is something people reportedly do; nonetheless, here is yet another instance in which “Just add water” does not sound remotely attractive), there are a variety of other fascinating possibilities. For the most part, consumers will want to replace the mayonnaise with something creamy and tasty, such as yogurt, ricotta, avocado, or hummus. If you are concerned about your health, several of the mayo-free egg salads still offer the advantage of being healthier.

Mayo-Free Egg Salad Recipes

The eggs are mashed with rich, soft, sweet caramelized onions and garlic in this refined version, rather than with any of the typical suspects for substituting for mayo as in the classic version. Get the recipe for Egg Salad Without Mayonnaise.

2.Avocado Egg Salad

Avocado has already appeared in a variety of unexpected recipes, ranging from cocktails to chocolate tarts, and it is certain to appear in egg salad as well. Simply mash it until smooth, add fresh herbs, lemon juice, salt, and olive oil, if desired, then fold in the eggs until well combined. There are no mayonnaise or mayonnaise-related ingredients in this recipe. Get the recipe for Avocado Egg Salad.

3.Crème Fraîche Egg Salad with Tarragon and Scallions

For those who can’t stand the taste of mayonnaise, substitute tart crème fraîche, which is flavored with Dijon mustard, lemon juice, fresh tarragon, and scallions, for the condiment.

This is a refined twist on the look that is ideal for spring. Get the recipe for Crème Fraîche Egg Salad with Tarragon and Scallions by clicking on the link.

4.Hummus and Tahini Egg Salad

In this recipe, hummus and tahini give the eggs a lighter creaminess while also adding more protein, while red onions and chives create a sharp punch of flavor. Get the recipe for the Hummus and Tahini Egg Salad.

5.Greek Yogurt Egg Salad

A milder creaminess and an extra dose of protein are provided by hummus and tahini, while red onions and chives provide an element of crispness to the dish. Learn how to make the Hummus and Tahini Egg Salad.

6.Pesto Egg Salad

There’s also a dollop of Greek yogurt in this simple green egg salad, but there’s no reason you couldn’t omit it and simply toss in pesto on its own, possibly with a little additional oil if you think it might be a little more luxurious. Get the recipe for Pesto Egg Salad.

7.Georgian Walnut and Egg Salad (Azelila)

This mayo-free egg salad from the republic of Georgia is made with softened butter and finely chopped or crushed walnuts to give it some substance. Get the recipe for Azelila, a traditional Georgian walnut and egg salad.

8.Egg Salad Gribiche

The yolks in this French-inspired egg salad are mashed before being combined with olive oil, mustard, and red wine vinegar, which gives it a creamy texture. Capers and cornichons add even more tartness to the dish, while fresh herbs lighten it up even more. Get the recipe for our Egg Salad Gribiche.

9.Ricotta Egg Salad

This time, Greek yogurt is combined with an equal quantity of fluffy ricotta, a splash of Dijon for zing, and a few slices of red bell pepper for sweetness and crunch. It’s a winning combination. Get the recipe for Ricotta Egg Salad.

Related Video: How to Make Perfect Hard Boiled Eggs

This time, Greek yogurt is combined with an equal quantity of fluffy ricotta, a splash of Dijon for zing, and a few slices of red bell pepper for sweetness and crunch. It’s a delicious combination. The recipe for Ricotta Egg Salad may be found on the website.

How To Make Egg Salad Without Mayo

Face it: mayonnaise is an absolutely necessary component of any traditional egg salad dish that is genuinely worth eating. Egg salad without mayonnaise would most certainly be dry, bland, and unappealing to eat.

Why would you want to make egg salad without mayo?

Except for homemade mayonnaise, there isn’t a single type of mayonnaise that adheres to our anti-inflammatory “Clean Cuisine” whole foods standards, unless you create your own from scratch.

The Problem with Store Bought Mayo

Every variety of shelf-stable mayonnaise is manufactured using a refined omega-6-rich vegetable oil of some sort. Soybean oil is the most common type of oil used in mayonnaise production. Even Hellmann’s “Olive Oil” Mayonnaise contains far more soybean oil than olive oil! Furthermore, because pasteurization is the only way to ensure that the eggs in commercial mayonnaise remain shelf-stable, it is a good idea to do so. As a result, all store-bought versions of mayonnaise include pasteurized eggs, according to the FDA.

As a result of the procedure, the amounts of heat-sensitive vitamins such as riboflavin, thiamin, and folic acid are reduced significantly.

What is a Good Substitute for my Egg Salad without Mayo?

If you Google how to create egg salad without mayonnaise, you’ll find that yogurt and avocado are the most common replacements.

Because I am not a great lover of dairy products and because I dislike the concept of eating a tangy-tasting egg salad, yogurt is not something I would choose. It is true that the avocado is effective, but it leaves your egg salad appearing green, which is not ideal from an aesthetic sense.

Most Convenient Mayo Substitute Option: Hummus

Egg salad made with hummus is unquestionably the best-tasting and most convenient mayonnaise alternative available. It provides the proper rich, creamy texture to egg salad while also providing a neutral flavor and preventing the salad from being discolored. If you want to create your own hummus, I recommend David Lebovitz’s original hummus recipe, which you can get here. Tahini and extra virgin olive oil are the main ingredients in his recipe. Using this sort of oil, your body will have an easier time absorbing anti-inflammatory omega-3 fatty acids since it is unprocessed and high in antioxidants and phytonutrients.

If you want to buy hummus from the store, seek for one that is prepared with extra virgin olive oil and/or tahini, such as the Baba Foods brand.

Even hummus brands such as Athenas that state “olive oil” rather than “extra virgin olive oil” on their ingredients list should be avoided since any olive oil other than “extra virgin olive oil” has been processed.

How To Make Egg Salad with Nut-Based Mayo

When it comes to egg salad, if you really cannot bear the thought of cooking it without mayonnaise, you may substitute my homemade mayonnaise recipe for the hummus in the recipe below. This recipe calls for soaking raw macadamia nuts, which should be soaked for at least 30 minutes and up to 2 hours before using them. The longer you soak them in water, the softer they become!

How To Make Egg Salad without Mayo

This dish is really easy to make. Do you need assistance hard boiling your eggs? Check out our methods for making hard boiled eggs using the steam technique. It makes peeling the eggs really simple. You may greatly increase the nutritional value of egg salad by serving it with a salad and some fresh vegetables. I came across this study in the TIME magazine that demonstrated that adding eggs to a raw vegetable salad may significantly increase the bioavailability of antioxidants and phytonutrients by many orders of magnitude.

Look for organic pastured eggs, such as those produced by Vital Farms.

More information may be found by clickingHERE.

Egg Salad without Mayo

Make egg salad without the use of mayonnaise or yogurt, but it will still be creamy and tasty! Our clean eating recipes are not only more delicious, but they are also healthy for you!

• Time required for preparation: 10 minutes
• Total time required: 10 minutes
• Yield: 41 x Category:Salad
• Preparation Method:Mixing Bowl
• Cuisine:American
• Diet:Gluten-Free

• 6organic pastured eggs, such as those produced by Vital Farms 7/32-cup hummus or homemade mayonnaise (made with nuts)
• 2 teaspoonsDijon mustard
• 1 teaspoon organic Grade A maple syrup (such as Crown)
• 2 teaspoonslemon juice 1/2 teaspoon onion powder
• Unrefined sea salt to taste
• 1 cup diced celery
• 2 tablespoonschopped fresh cilantro

1. Check out our quick and proven steam method for hard-boiling your six eggs here. In a large mixing basin, whisk together the eggs, hummus, mustard, maple syrup, and lemon juice until well combined. Season with onion powder and salt to taste after sautéing the vegetables. Fold in the celery and dill until well combined. Serve on toasted bread on a bed of mixed greens.

P.S. Can’t Get Enough Egg Salad?

In case you’re a fan of egg salad like I am, make sure to check out my other delicious and nutritious egg salad recipe HERE!

Because it calls for homemade mayonnaise, this recipe requires a little more effort, but the results are definitely worth it.

Avocado Egg Salad (No Mayo)

Despite the fact that this Avocado Egg Salad dish is made with avocado rather than mayonnaise, it is every bit as tasty as classic egg salad. If you’re seeking for a delicious and nutritious egg salad dish, look no further! It should be on your must-do list to create along with this delicious tuna salad dish. Years have passed since I made this dish, yet it remains one of my favorites! This recipe was first published in 2011 and has since been updated. I’ve uploaded some new photographs to the gallery.

1. You don’t seem to be terrified of eggs, do you?
2. According to so-called health experts, eggs are a contributor to high cholesterol and heart disease, and as a result, eggs stay on the “bad list.” Once a food item has been placed on the “do not eat” list, it is difficult to remove it.
3. When it comes to nutritional value, eggs are unbeatable.
4. It is now widely recognized that the actual cholesterol found in meals is not the most significant factor to high cholesterol.
5. A rich source of protein, fat-soluble vitamins, vital fatty acids, and a broad variety of minerals such as iron, calcium, manganese, and selenium, eggs are a must-have for every diet.
6. Consult with the graphic below, which illustrates where the nutrients in an egg may be discovered.

(This is correct–they are all located in the egg yolk!) Source Unless you include the yolk, you will be sacrificing half of the protein, 90 percent of the calcium, 93 percent of the iron, 96 percent of the B6, 95 percent of the folate, 91 percent of the B12, and all of the carotenoids, DHA (essential fatty acid), and vitamins A, E, and D!

1. Is it possible to get rid of the cholesterol and 4 grams of fat?
2. Consume the yolk.
3. Egg salad has been a favorite of mine since I was a child.
4. First and foremost, avocados are far superior to mayonnaise in terms of nutritional value.
5. Meghan used to eat cheese omelets four times a week when she was younger.

I reasoned that if I served the eggs alongside something familiar, such as mashed avocado, she may be more likely to accept them. Did you notice how many vitamins and minerals were listed on the chart? I really want her to try eggs!

How to Make Healthy Avocado Egg Salad

So avocado egg salad it was, and I was pleasantly delighted by how well it turned out. I wasn’t expecting to like it as much as I do normal egg salad, but I was pleasantly surprised. If you don’t care for mayonnaise, this is a great alternative that you should give a try. You will not be disappointed.

Recipe Ingredients-What You Need

It only needs a few simple ingredients, most of which you probably already have on hand! Alternatively, you may serve it like a sandwich on a bed of lettuce. Either way, it’s delectable! Avocado is one of my favorite ingredients to use in salads. Trying this Healthy Avocado Chicken Salada is a great way to test out your newfound enthusiasm! If you prepare this dish, or any other recipe from the Happy Healthy Mama, I would love to see it! Take a photograph and post it on the Happy Healthy Mama Facebook page or on your Instagram account, making sure to tag me @happyhealthymama in the photo.

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Description

Is there no mayonnaise? It’s not an issue! This Avocado Egg Salad dish is delicious even when made with no mayonnaise at all.

• 1/2 of a large avocado
• 3 hard-boiled eggs, chopped
• 1 teaspoon country dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dill weed
• 1/4 teaspoon salt (not pictured)
• 1 (scant) tablespoon flat-leaf parsley, chopped (not pictured)
• 1/2 of a large avocado
• 1/4 teaspoon

1. In a medium-sized mixing basin, mash the avocado until smooth. Mix in the rest of the ingredients until completely combined. Use your favorite bread, a wrap, or a bed of lettuce to serve this dish.

Nutrition

• The serving size is half of the recipe
• The nutritional values are as follows: 199 calories, 1 sugar, 15 fat, 6 carbohydrate, 4 fiber, and 10 protein.

Meghan enjoyed this sandwich, which I served with some baked sweet potato chips. I wish I could tell you that she devoured it and declared it her new favorite sandwich. Unfortunately for Meghan, getting used to new things takes time, even when the avocado is something she is acquainted with. If you recall, she was first apprehensive about trying the green grilled cheese, but eventually came around. I’ll continue to provide it to her, and I’m confident that she’ll come to appreciate it as much as her mother does.

Egg salad is not a favorite of hers.

Easy, Avocado Boiled-Egg Salad Sandwich (No Mayo)

It is possible that this content contains affiliate links. Please refer to my disclosure policy for more information. This healthy boiled-egg salad sandwich dish, which uses avocado as a replacement for mayonnaise, is filled with protein, healthy fats, and fiber, making it a full and well-balanced lunch or dinner option. The fundamental recipe is devoid of gluten and dairy ingredients. Unlike traditional store-bought egg salads, this recipe calls for only a few basic, nutritious, whole-food ingredients.

BONUS: I think it tastes even better than typical egg salads, which is saying something!

It’s as simple as serving it on gluten-free bread or lettuce wraps if you need to keep it gluten-free.

If you want to make it even faster, you may use hard boiled eggs that have already been cooked. Looking for more egg-related recipe ideas? More inspiration may be found in my collection of simple, nutritious egg dishes.

What’s The Best Mayo Substitute?

However, while there is always a time and a place for genuine mayonnaise, I like to substitute it with something that delivers a little bit more nutrition wherever possible. Avocados, with their thick, creamy texture, have always been my favorite healthy mayonnaise substitute throughout the years. Plain Greek yogurt, which is high in protein, is another of my favorites. When I make this dish, I use both of these items to replace the usual mayonnaise. If you’re interested in learning more about how you can use avocado and/or Greek yogurt in place of mayo in other dishes, be sure to check out these recipes:

• Healthy Canned Salmon Potato Salad
• Tuna Salad with a High-Protein Content

I believe you will enjoy them!

How To Make Avocado Egg Salad

To begin making this dish, you’ll want to hard boil four eggs as a base. Here’s how I hard boil eggs, and it’s what I recommend:

1. Put the eggs in a small pot with enough water to cover them and bring the water to a boil
2. Upon reaching a boil, cover the pot with a lid and decrease the heat to a low boil for 12 minutes before serving. Immediately after the timer goes off, drain the eggs and cover them with cold water to halt the cooking process.

Meanwhile, you may prepare the remainder of the ingredients while the eggs are frying. In a large mixing bowl, combine the insides of a full avocado with the chopped parsley, lemon juice, garlic powder, dijon mustard, salt, and pepper. Mix well to combine. Peel and cut the hard-boiled eggs into half or quarters once they have been peeled. Mix everything together with a fork until everything is thoroughly incorporated. Add the sliced eggs to the mixing bowl along with the rest of the ingredients.

What To Serve With Avocado Egg Salad

For a more conventional presentation, put this avocado egg salad on top of a high-fibre whole grain baguette or a freshly toasted piece of sourdough bread! Feel free to top the sandwich with some leafy greens or cucumber slices to increase the amount of vegetables it contains even more. Alternatively, try incorporating the avocado egg salad into a tortilla or collard wrap, or layering it on top of another salad to make it a little more satisfying and substantial. Alternatively, you could serve it as a dip with nutritious crackers or raw vegetables (I believe it would be particularly delicious with celery pieces!)

How To Store Leftovers

Keep any leftover avocado egg salad sandwich in an airtight container in the refrigerator. The dish will keep for 1-2 days in the refrigerator, with the lemon juice assisting in preventing the avocado from browning during storage.

Egg Nutrition Benefits

A regular meal of 2 large eggs has 13 grams of complete protein, which offers the needed amino acids for the growth and repair of our muscles, organs, and body tissues, as well as other nutrients. A high-quality source of protein can also aid to delay digestion, allowing you to feel fuller for a longer period of time when you include it in your meals and snacks. In addition to protein, eggs are a good source of other important micronutrients, such as the following:

• Vitamin A, vitamin D, vitamin E, vitamin B12, folate, iron, selenium, and choline are all essential nutrients.

Eggs are also a good source of antioxidants such as lutein and zeaxanthin, among others.

Avocado Nutrition Benefits

Avocados are high in monounsaturated fatty acids and also include a significant amount of dietary fiber (one cup of avocados supplies 40% of your daily fiber requirements)! Because of their unique combination of monounsaturated fats and fiber, they are very heart-healthy, since both nutrients have been linked to decrease cholesterol and triglyceride levels in the blood.

Healthy fats and dietary fiber, like the protein found in eggs, help to delay digestion and keep you feeling fuller for extended periods of time. Avocados are also a fantastic source of a variety of micronutrients, including the following:

• Vitamin C, vitamin B6, magnesium, potassium, folate, vitamin K, and vitamin E are all important.

More Healthy Egg Recipes

• Brussels Sprouts (also known as Brussels Sprouts) are a kind of sprout that grows in the Brussels Sprouts family. Spanakopita Frittata With SpinachFeta
• Healthy Breakfast Egg Muffins
• Chimichurri Grain Bowl
• Sweet Potato Kale Skillet Hash
• Oven-Baked Root Vegetable Frittata
• Pesto Potato Hash Skillet
• Easy Coconut Curry Shakshuka
• Sweet Potato

Is this Avocado Boiled-Egg Salad Sandwich Recipe something you’d want to try? Please let me know by leaving a comment and rating for the dish below! If you make this recipe, please remember to tag me on Instagram or Pinterest so that I can see your creations. Seeing your creations always brightens my day. You can also sign up for my email list to ensure that you never miss a new recipe or nutrition education article again.

Get the Recipe:Easy, Avocado Boiled-Egg Sandwich (No Mayo)

This healthy boiled-egg salad sandwich dish, which uses avocado as a replacement for mayonnaise, is filled with protein, healthy fats, and fiber, making it a full and well-balanced lunch or dinner option. Furthermore, it may be prepared in 20 minutes or less! Preparation time: 20 minutes Time allotted: 20 minutes Servings:2people

• Amounts: 4 big eggs
• 1 medium-sized avocado, ripe
• 1 heaping cup parsley, minced
• 1 tbsp dijon mustard
• 1 lemon, juice only 1/2 teaspoon garlic powder
• Salt and pepper to taste (adjust seasonings to taste)
• Items to be served include whole wheat bread, collard wraps, tortillas, and so on.

• To cook the eggs, place them in a small pot and cover with water. Boil for a couple of minutes, then cover and decrease heat to a simmer. Allow for 12 minutes of cooking time (do not open the lid). While the eggs are cooking, cut the parsley and combine it with the avocado, lemon juice, Dijon mustard, garlic powder, salt, and pepper in a large mixing bowl. Once the eggs are done, drain them and place them in a bowl of cold water to cool for approximately 1 minute. Remove the shells from the cooled eggs and place them in the mixing bowl with the other ingredients. Combine all of the ingredients in a large mixing bowl, seasoning to taste. Avocado egg salad may be spread over pieces of bread or served in wraps, among other things.

*While leftovers are best served right away, they can be stored in an airtight container in the refrigerator for up to two days. This salad is devoid of gluten and dairy ingredients. If you want to keep it gluten-free, serve it on gluten-free bread or a gluten-free wrap. Cuisine:American Avocado, eggs, and a sandwich are the main ingredients.

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It is possible that this content contains affiliate links. Please refer to my disclosure policy for more information.