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.
This egg salad made without mayo is not 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. At least, that’s what we thought.–Renee Schettler Rossi
Egg Salad Without Mayo
- Quick Glance
- 10 M
- 45 M
- Serves 4 to 8
- 1/4 cup extra-virgin olive oil, plus more as needed
- 6 garlic cloves, finely chopped
- 1 large white onion, diced
- 8 large eggs, hard-boiled and peeled
- Sea salt and freshly ground black pepper
- Sliced bread, endive spears, crackers, or lettuce leaves, for serving
- 1. 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.
- 2. 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.
- 3. Serve the egg salad on toasted bread as a sandwich or with endive, crackers, or lettuce leaves as an hors d’oeuvre.