Get the creaminess of egg salad without the calories of mayonnaise in this guilt-free and delicious version.
If you found this recipe, you’re probably looking for ways to skip the mayo in your egg salad. There are actually plenty of good reasons to do so! First of all, mayo isn’t exactly the healthiest condiment out there. But aside from the health aspects, it’s also a unique taste that some people just don’t enjoy. I’m one of those people, which is why I turned to one of my favorite foods: avocado.
Avocado is widely considered to be a superfood, and I love using it as a simple swap to create a skinny version of egg salad. With good fat and fiber from the avocado, protein from the eggs and Greek yogurt, and antioxidants from the lemon and celery, this recipe packs a healthy punch.
Egg salad without mayo has become a staple in my household for lunches and snacks. Whether you’re serving egg salad without mayo as a sandwich, enjoying it on a picnic, or offering it among other salads for a party, you’ll be sure to devour this easy, skinny take on a classic.
Get creative with your egg salad
Egg salad without mayo is the perfect base for customizing. Think of this recipe as a blank slate that can explode with flavor once you get creative. Since this recipe is fairly neutral, I love mixing and matching to create savory, spicy, salty, and even sweet versions. My favorite savory version actually tastes like something out of a fancy restaurant. I add grated garlic and a tiny bit of white miso to the base, and then top off the salad with some grated Parmesan cheese.
For a spicy egg salad without mayo, I like to add a bit of sambal oelek, smoked paprika, and chipotle powder to the base. This version is definitely HOT, so you’ll want to start with small amounts of spices. If I’m feeling salty (my palate, that is), I chop up some dill pickles and capers. The result is both briny and crunchy.
While this next one might sound weird, I encourage you to give it a try. It’s sweet, but not overpowering. Once you’re finished combining your ingredients, add one teaspoon of honey or maple syrup. It’s surprisingly delicious as a snack with apple slices.
How do I store leftovers?
This is a recipe that is best consumed the same day you make it. Since avocado tends to brown quickly, it will likely create an unappealing egg salad the next day. However, it is technically safe to eat for up to 3 days. If you’re still planning to make a lot of egg salad, there is one way to prep ahead of time and store leftovers. Try leaving out the avocado at first! That way, you’ll save some time by combining all of the other ingredients. You can mash the ripe avocado and mix it in when you’re ready to eat your leftover egg salad.
Serving suggestions
Egg salad without mayo is a lunch staple in my house, especially for the weekends. I love to mix up a batch and serve it in a few different ways. My personal favorite is to slather a thick layer of egg salad between two slices of Artisan Bread. If you’re in a rush and don’t have time to bake bread, why not try this quick alternative? This Flatbread Recipe takes less than 30 minutes. Since flatbread is thinner, you’ll want to spread a little bit less egg salad so that it doesn’t fall apart.
If you’re in the mood to dip, scoop, and snack, I recommend enjoying egg salad with a sturdy chip. You can make your own crackers, like these vegan Almond Flour Crackers or Gluten-Free Crackers. Also, don’t forget the classic combos for lunch, like soup and sandwich or salad and sandwich. A warm bowl of Cauliflower Soup is delicious when eaten with an egg salad sandwich. You can also try this perfectly crunchy Din Tai Fung Cucumber Salad or Vegan Broccoli Salad.
Recipe
Ingredients
- 1 medium avocado mashed
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 6 large eggs hard-boiled and peeled
- 1/4 cup red onion finely chopped
- 1/4 cup celery finely chopped
- Salt and pepper to taste
- Fresh dill or parsley chopped, optional for garnish
Instructions
- In a large bowl, combine the mashed avocado, Greek yogurt, Dijon mustard, and lemon juice. Mix until smooth and creamy.
- Chop the hard-boiled eggs into small pieces. Add the hard-boiled eggs, chopped red onion and celery to the bowl. Season with salt and pepper, to your liking.
- Gently fold all the ingredients together until well combined. If using, add fresh dill or parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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