This egg salad without mayo is most definitely not your grandma’s recipe. But it’s so surprisingly lovely we think you won’t miss the traditional version at all.
Egg Salad Without Mayo
- Quick Glance
- 10 M
- 45 M
- Serves 4 to 8
In a large skillet set over medium heat, heat the oil until it’s shimmering. Add the garlic and onions, stir to coat with the oil, and then cover. Cook, stirring now and then, until the garlic and onion are very soft, about 30 minutes. It may be necessary to reduce the heat slightly to keep them from scorching and to add a touch of olive oil if anything starts sticking to the skillet.
Remove the skillet from the heat. Use the back of a fork to mash the warm garlic and onion until the mixture is a soft, jam-like consistency. Push the onions and garlic to the side and use the back of the same fork to mash the eggs into a soft spread. Incorporate the mushy garlic-onion paste into the eggs and stir until fully incorporated. Season generously with salt and pepper to taste.
Serve the egg salad on toasted bread as a sandwich or with endive, crackers, or lettuce leaves as an hors d’oeuvre. Originally published March 26, 2016.
Recipe Testers' Reviews
The onion, garlic jam, and olive oil produced an egg salad so luscious that I didn’t even miss the mayonnaise. And I love mayonnaise. This made the perfect dollop for bite-sized leaves of Bibb lettuce. As I was cooking for one, I scaled down the recipe and used 2 hard-boiled eggs, 1 large clove of garlic, 1/4 of an onion, chopped, and 1 tablespoon olive oil. My onions and garlic were soft after 15 minutes and were the perfect consistency for me.
I did find that I wanted to put the eggs in the pan to wipe up all the garlicky olive oil. So I did. It was good on the lettuce, though I have to admit, it was even better eaten straight out of the pan right off the spoon.
This is a delicious take on egg salad. I was pleasantly surprised at how moist it turned out without any mayonnaise in the recipe. I served it as an appetizer with Triscuit crackers, and it was a big hit. The garlic and onion "jam" would also work well mixed with just the yolks for deviled eggs. I mashed the garlic and onions with a potato masher as they cooked.