April 7, 2010

Mayo-Free Egg Salad: A Jumping-Off Point

Still have eggs? Hopefully it’s not too late to whip up some eggs salad. I love egg salad, but I rarely make it — it’s usually just after Easter that it makes its appearance. I realize that I could plop a bunch of eggs into a pot and make it whenever I want . . . I just don’t for some reason. Perhaps it’s my aversion to mayo. I really don’t like mayo, and I don’t like the weird sweetness it gives to most mayo-based salads like this. I do like egg salad though, but I make mine with a few dollops of plain yogurt instead. Feel free to substitute mayo if you’re the mayo-type. I also added a bit of vinegar to give it some zing.Egg salad is one of the most versatile, easy things to make. Think of this recipe as a jumping-off point to customize your own! I left some suggestions for add-ins at the bottom of the recipe. Let me know if you’ve tried and liked any others!

Mayo-Free Egg Salad

Ingredients:

6 eggs
3 T plain yogurt
2 tsp vinegar (white, white wine, or rice)
2 T chopped fresh dill
salt and pepper to taste.

Directions:

Place eggs in a medium saucepan with enough water to cover them. Bring pot to a boil. Let it boil for about 15 seconds, then turn off the heat. Keep the lid on the pot and let it sit for 10 minutes. Strain the water out and replace it with cold water to stop the eggs from overcooking. Alternately you could transfer the eggs to a bowl of ice water, but that would require another bowl.

Peel the eggs and place them in a medium bowl. Add yogurt, vinegar, and dill (or any additional add-ins below); mash with a fork. Add salt and pepper to taste.

Makes about 3 servings.

Additional add-ins:
Other fresh herbs (cilantro, basil, chives, rosemary, thyme, etc.)
celery
pickles
onions/green onions
bell peppers
cucumbers
basil pesto
apples
bacon
nuts
sun-dried tomatoes
feta or cotija cheese
curry powder

from Perry's Plate

30 Minutes and Under, Gluten-Free, Perry's Plate Originals, Salads, Sandwiches and Wraps

10 comments »

10 Responses to “Mayo-Free Egg Salad: A Jumping-Off Point”

1

Kathryn — April 7, 2010 @ 6:32 am

Oh Natalie! I wish I would have seen this before I made my egg salad! I'm not a fan of mayo, but I tolerate it in egg salad. I still have some eggs left… maybe I'll try this still!

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2

Melinda Jane — April 7, 2010 @ 6:42 am

capers… diced carrots… diced celery… and minced red onions are favorites in our household! Never tried without mayo. am now inspired to do so!

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3

tracieMoo — April 7, 2010 @ 2:32 pm

Never thought of a mayo swap with yogurt! Love the idea. Thanks for sharing. I should try this the next time :D

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4

Dana Treat — April 7, 2010 @ 3:27 pm

Good idea! I don't hate mayo, but I do hate how fattening it is. I'd much rather swap out for healthy yogurt.

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5

Julia — April 7, 2010 @ 3:50 pm

I saw this on tastespotting. I love making egg salad with yogurt the tartness is an extra bonus! And all those add ins, yum!!!!!

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6

Cookie — April 7, 2010 @ 6:39 pm

I'm a total mayo lover so I like it in my egg salad. I'm sure yogurt is a much healthier alternative though! I usually add some Dijon Mustard and green onions to mine. I like the idea of adding apples though cuz I do add them to my potato salads so I'm sure they would work in egg salad.

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7

Kat — April 9, 2010 @ 3:04 pm

I love subbing plain yogurt for mayo. It tastes lighter and fresher!

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8

Kathryn — April 12, 2010 @ 6:20 pm

ok, so we tried this yesterday. It was good, but a little too vinegar-y for my taste. I think I would substitute dijon mustard for the vinegar next time. I really like being able to substitute yogurt for mayo, though!

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9

Katherine — May 25, 2010 @ 6:02 am

This is one of the best ideas ever! I have fallen in love with mayo and thought that I would really miss it, but I didn't. In fact, the yogurt was much better. You are my hero.

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10

CM Stephensen — April 26, 2011 @ 6:14 pm

I was a little skeptical of the yogurt and I really love mayo… so I went half and half. It was pretty good… the yogurt made it seem refreshing. I think I will try all yogurt next time.

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