Wow, I made the absolute worst egg salad last night. Does anyone have a recipe for egg salad that

[seaglass]

does not use mayo or greek yogurt?

I have never had egg salad in my life before because it looks so grotesque (mostly because of all the mayo). So I made this recipe last night that I found online and it was so awful that I ended up dumping it down the sink.

Recipe included 5 eggs, avocado, cayenne pepper, black pepper, salt, dijon mustard, scallions, greek yogurt, lemon juice and bacon for the sandwich.

I'm trying to make a couple meatless meals during the week and I do like hard boiled eggs but cannot make egg salad again with either mayo or greek yogurt.

[ProudMNDemocrat]

1. Do you use Salad Dressings?

Sometimes I add some Hidden Valley Ranch dressing to diced up Hard Boiled Eggs, along with Diced in tiny bits of Celery, Onion, Red and Green Bell peppers, ground black Pepper to taste.


Try that and see how it goes.

[seaglass]

7. Yep, I think I will need to go with Ranch. Was hoping sour cream might work with something mixed in

that didn't make it taste so sour.

[PoindexterOglethorpe]

2. I will tell you that recipe looks dreadful.

Here's what I suggest:

Two hard boiled eggs make enough egg salad for a sandwich, possibly two. Or as a mound of egg salad along with whatever else you want to pair with it.

Hard boil the eggs, let them cool, then peel them. I'm one of those who has never mastered the peeling part, but that's a personal flaw.

Then dice the eggs. Salt, pepper, and a bit of celery salt if you want. A tiny amount, perhaps a teaspoon, maybe less, of minced onion. Then dress very lightly with mayo. Just enough to keep it from falling apart.

Yogurt of any kind is going to give a completely different flavor to the egg salad. Personally, I'm not fond of any yogurt as a substitute for mayo, but I'm sure your taste buds are different.

[seaglass]

10. Yes, learned my lesson - no Greek yogurt, with that and the lemon juice it was way too sour. n/t

[dawg day]

26. to help peel-- roll the egg between your palms -

Kind of hard. That should free the membrane from the egg so that the shell comes off more intact (not so many fragments in the egg salad then!).

[PoindexterOglethorpe]

35. I will try to remember that the next time I want to peel

a hard boiled egg.

Thank you.

[Dyedinthewoolliberal]

38. put the boiled eggs

in ice water once you take them off the heat. Let cool. They peel much easier that way

[PoindexterOglethorpe]

39. Another helpful tip.

Thank you.

[Rhiannon12866]

42. The peeling tip for me is not using eggs I've just bought.

I needed eggs because I was making brownies so I used them for that and made egg salad with the rest a couple of days later. They peel much better if they're still fine, just not the day I bought them. And my egg salad is very simple. I boil and peel the eggs, put them in a bowl and mash them with a fork - I don't like big pieces. And I agree about the mayo, just enough to make it stick together, not too much. Then I just add salt and pepper to taste, that's it. I'm not a fan of adding extras, especially hunks of crunchy stuff.

[shraby]

3. I use Miracle Whip- enough to make the eggs stick together nicely

a dash of regular mustard, a bit of salt & pepper.
That's it.

[PoindexterOglethorpe]

15. Mircle Whip tastes like mayonnaise that's gone sour.

If you like a sour taste, fine, but real mayo is very slightly sweet.

[shraby]

44. A long time ago I was told by my 4 children not to buy anything but

miracle whip. To us, mayo is too bland.

[FakeNoose]

4. I just make it the same way my mom made it

... so I don't have a recipe written down anywhere.

I'm puzzling over some of your ingredients though. I've never made egg salad with greek yogurt, avocado or cayenne pepper before. Can't imagine what the lemon juice is for. I do use mayonnaise combined with dijon mustard, but possibly you're saying "no mayonnaise" for allergy reasons?

I just throw these things together in a bowl: chopped eggs, mayonnaise, dijon mustard, salt, pepper, thinly sliced green onions, and maybe some thinly sliced celery (or green pepper) for crunchiness. That's it!

[trixie2]

6. Your recipe is the standard

I agree with it. It's like deviled eggs with the whites chopped in and do thinly chop the celery. If I have green onions I add it. I would only change that I add German yellow mustard instead of dijon. To each his own.

[seaglass]

8. No, I'm saying no mayo (or miracle whip) because I think it's grotesque. I could probably use a

little so that it doesn't look much like mayo. I used the Greek yogurt as a substitution for the mayo (and according to the recipe) but I never had plain Greek yogurt before and I think that and possibly with the combo of the lemon juice it made it too sour.

I made some separate without avocado for my husband and with avocado was definitely better as it cut down on a lot of the sourness and spiciness from the cayenne.

[FakeNoose]

25. I'm not a mayo fan either

Other than egg salad, I probably never touch mayonnaise.

My potato salad is the German version with no mayo. Also German cole slaw is the same - no mayo, just vinegar, a little oil and spices.

[Polly Hennessey]

30. Mine is pretty much like yours.

I put chives in and I add just a drop of lemon juice to brighten it up. Don’t use celery, but might next time. The little bit of Dijon gives it some zing. Can’t imagine avocado or Greek yogurt. The avocado must have given it a ghastly color. Use mayonnaise sparingly. It helps bind it together.

[seaglass]

36. No, the avocado was green and both the egg and avocado were cut in chunks so it looked fresh

and healthy, just tasted bad. I think if it was mashed at all it would have looked like

So the recipe called for a tablespoon of fresh lemon juice and 3 tablespoons of greek yogurt which is what I think spoiled the whole thing.

[asiliveandbreathe]

5. Gross is the word for that recipe...but, let's go for awful...oh dear....

Egg salad, my forte...easy peasy recipe...

boil 4 eggs..
cool in refrig..be sure to cover or beware of odor...
get your bowl out - along with - Miracle Whip, reg. mustard, pickle juice (sweet), and S&P

Use your egg slicer for eggs..put in bowl (eggs that is) use a fork to mash the eggs..

add a little bit of mustard, s&p, and a small dollop of Mircle Whip..(that is key, you can always add more MW for nice consistancy, not too dry and certainly NOT soupy.) -

Then add a small bit of pickle juice...stir in, taste, add more for your liking - chill in refrig...

I make this egg salad for hubbies lunches, and boy, is he fussy about his egg salad....but, more often than not, I get out my Ritz crackers and dig in...I have to stop myself because it is usually just a carb craving before dinner...

[seaglass]

9. It all sounds good except the MW - cannot eat that. The reason why I was looking for a

substitute for something that would make the egg salad stick together. The combo of hard boiled eggs and avocado was good.

[dawg day]

27. Have you ever tried Mexican Crema?

It's thinner than mayo, but if you mix it in with mashed avocado, it should be a good mayo substitute. Crema is not as sour as sour creme, and thicker than heavy cream. It's pretty mild in taste, just makes avocado more spreadable.

[beveeheart]

11. My recipe is very similar to yours, but I add green olives

and a little olive juice plus crispy fried bacon.

[Squinch]

12. My local deli just hardboils the eggs, but then they remove the yolks and blend them with a bit of

mayo. Mix that mixture back with the whites, add salt pepper and a little very finely chopped celery.

I thank god I process cholesterol well because I eat way too much if that.

[seaglass]

23. Yeah, my cholesterol is not great so this would not be a frequent meal. :-) n/t

[Major Nikon]

13. Try using soft boiled eggs

When you use soft boiled eggs the yolks create their own binding agent and require less other ingredients to bind everything together.

[seaglass]

14. That's an interesting idea. I've never had a soft boiled egg so I'm not sure I could handle the

texture. How long do you boil a soft-boiled egg for?

[Major Nikon]

17. There's all sorts of ways to do it

If you want the hardest white with the softest yolk, the best approach is to put cold eggs from the fridge into a big pot of boiling water and boil them for a short length of time, say 5 minutes before removing them into a cold water bath. You can adjust the time as necessary by a minute or two in order to get what you want. The more eggs you use, the bigger pot of water you'll need as the eggs will tend to reduce the temp of the water when you first put them in.

It's pretty common to have eggs break on you during the process as rapidly expanding air in the shell can't escape fast enough. So best to start with more eggs than what you need.

[seaglass]

22. OK I was wondering about the time compared to hard boiled which I usually boil for 15 minutes. n/t

[The Velveteen Ocelot]

16. The recipe sounds awful. Greek yogurt?

I make egg salad with chopped eggs, a little mayo (not Miracle Whip, I hate that stuff) to glue them together, salt, pepper and dill. Maybe celery. Greek yogurt doesn't seem to fit at all.

[Major Nikon]

18. Greek yogurt is quite often used as a substitute for mayo

I've never tried it in egg salad, but I might as it doesn't sound like a bad idea to me. You just can't use it as a direct substitute because the acidity will need to be also balanced in the other ingredients.

[The Velveteen Ocelot]

19. I think it would be much too sour for egg salad,

at least as a mayo substitute in the more common recipes. Yuck.

[Major Nikon]

20. Not all of it is the same

By changing the time and temperature of the fermentation stage you can adjust how sour the outcome is. So there's differences in commercially available Greek yogurt, and if you are fermenting and straining at home you can get different results depending on what you want. Personally I like the stuff that's more tart. Longer fermentation times produce that result. When I make egg salad I'm adding things like lemon juice, relish, and/or vinegar to up the acidity. If I were using Greek yogurt I'd reduce those things if not eliminate them entirely.

[seaglass]

21. The avocado reduced the sourness - the batch without avocado was inedible. It might not have

been so bad if I eliminated the tablespoon of lemon juice.

[dawg day]

28. How about just plain yogurt (not Greek)?

It doesn't have much taste if you just want the "binding" quality.

[Major Nikon]

37. Greek yogurt starts out as regular yogurt

You just stain out much of the whey which results in a thicker consistency. You could use regular yogurt, but it wouldn’t be as effective as a binder.

[IcyPeas]

24. Have you tried Vegenaise?

It has no eggs in it, non gmo, all natural, lower in fat and cholesterol. Sold in health food stores some supermarkets.

https://slate.com/culture/2013/12/vegenaise-vs-mayonnaise-why-vegan-substitute-mayo-is-better-than-regular-mayonanaise.html

[dawg day]

29. vegenaise actually tastes good--

Try it. It's still sort of the consistency of mayo, so if that's your problem with mayo, it won't be good for you. Try crema.

[northoftheborder]

31. I wouldn't put avocado in it, it turns black almost instantly.

Just add slices to salad when you eat it.

[catbyte]

32. I know you hate mayo, but I've been told I make the best egg salad on the planet

I don't have a recipe, so I'll try to come up with one now:

12 Hard boiled eggs
very finely chopped sweet onion to taste (I use about 1/4 cup)
very finely chopped fresh parsley to taste (I use about 1/4 cup)

For the dressing:

1/3 C good mayonnaise (either homemade or Hellmans if I'm lazy)
1/2 C good extra virgin olive oil

Whisk together, adding salt & pepper to taste.

In a bowl, combine the eggs, onions, and parsley. Using a pastry blender, chop everything together, making sure the eggs are finely chopped. Add dressing a little at a time until you reach the desired creaminess. Taste to adjust salt and pepper as desired.

The olive oil combines with the mayo and really lightens the dish, plus the olive oil adds a wonderful flavor to what is usually a sort of blah sandwich. I serve it with pita, but any bread would be good.

On edit, you might want to try it with just olive oil. You could try whipping it to emulsify it.

[DBoon]

33. I use hard boiled eggs and spicy hummus

I like it.

Your tastes may be different

[Flaleftist]

40. Ar you chopping the avocados or mashing them like for guacamole?

Have you tried a guacamole base?

[Rhiannon12866]

41. I make egg salad all the time. The key to mine is keeping it simple.

I boil and peel the eggs, put them in a bowl and mash them with a fork - I don't like big pieces. Then I add mayo, not too much, salt and pepper, that's it. The only time it hasn't turned out well for me is if I use too much mayo - then I add another egg or two, but I've learned, less is better.

[yewberry]

43. Hi seaglass

Not specific to the egg salad question: would you be at all interested in a few recipes for meatless meals? I promise there will be no twigs, rocks, or mayonnaise in them!

[912gdm]

45. honestly, there is no point

you think egg salad looks gross and mayo is gross and the end result is gross...


So the only thing you can do is take out the gross.


Bowl --> Egg --> smash egg --> omit binding agent such as mayo --> smear on bread --> disappoint

[UniteFightBack]

46. I bought one of those hard boiled egg makers and they come out perfect as long as you get

them in that ice bath stat. What about hummus...do you like that? That would be a good spread for sandwiches if you don't like mayo etc.

Hey I did a little google search....you are not alone.

https://www.marthastewart.com/1143399/egg-salad-without-mayo-delicious

https://cleancuisine.com/how-to-make-egg-salad-without-mayo/

Those were just the first two sites...but I'm proud to say they both said hummus!!!!