Egg Salad Without Mayo

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.

A slice of bread topped with egg salad without mayo n a white plate.

This egg salad made without mayo isn’t your grandma’s egg salad. Instead it’s crammed full of gently caramelized onions and olive oil and even garlic, and it’s so surprisingly lovely you just may find that you won’t miss the traditional mayonnaise. According to the author, it works hot or cold, in a sandwich or on top of salad greens, and we found this to be perfectly true. It perhaps even works best snuck straight from the skillet by the spoonful. (Uh, not that we do that…)–Renee Schettler Rossi

Egg Salad Without Mayo

  • Quick Glance
  • (8)
  • 10 M
  • 45 M
  • Serves 4 to 8
4.9/5 - 8 reviews
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Ingredients


Directions

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.

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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.

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Comments

  1. 5 stars
    This was delicious! I made several changes because of what I had at home. So onion became a shallot and added pickled jalapeños for flavor and crunch. I overcooked the garlic and shallot but it worked just fine without become a “jam.” I think next time I’ll add a little mustard as well.

    1. I love the addition of pickled jalapeno, Madeline! I’m so pleased that you enjoyed this. Thanks for taking the time to comment.

  2. I haven’t been keeping mayo on hand recently. I don’t use it much and I always tell myself I can make it, but when I do I cannot use the smallest recipe before it goes bad. Went to make egg salad only to find mold on the last batch of mayo. Given that mayo is mostly oil and a little egg it seemed to me there might be directions on-line for just using olive oil. And maybe there are, but I found this first. I was not attentive to my cooking onions so they got much browner in spots than this recipe contemplates. Did not hurt a thing. Since I’m using this to make sandwiches I needed it to hang together pretty well and not just to dab onto a cracker. To that end I drizzled a little extra olive oil on and added a squirt of brown mustard. Then refrigerated. It’s fantastic. Also, I made only a half batch–4 eggs and used only one large garlic clove. May use the full compliment next time. Or maybe some capers. Or cornichons next time. Or maybe not.

  3. This was a different take on egg salad when you have no mayo on hand. I added a wedge of laughing cow herb and garlic. Helped bind it together as well as a richer flavor. Ate as a sandwich and would make again.

  4. I used a food processor to mash the onion and garlic and it was a perfect consistency which made the mixture very creamy. I love this.

  5. The egg salad was very good. I just had it on toast but think wrapped in lettuce leaves would be great. I did not miss the mayo.

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