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.
Ingredients
- 1/4 cup extra-virgin olive oil, plus more as needed
- 6 medium garlic cloves, finely chopped
- 1 large white onion, sliced
- 8 large hard boiled eggs, peeled
- sea salt and freshly ground black pepper
- sliced bread, croissant, endive spears, crackers, or lettuce leaves, for serving
Instructions
- Heat the 1/4 cup extra-virgin olive oil In a large skillet set over medium-low heat until it's shimmering. Add the 6 medium garlic cloves and 1 large white onion, stir to coat with the oil, and then cover. Cook, stirring often, until the garlic and onion are very soft, about 30 to 40 minutes.
☞ TESTER TIP: Keep a close eye on the pan, as the garlic may burn. The moment you see any scorching, tipple in a bit of water, which will cool the pan and prevent burning.
- Remove the skillet from the heat. Use the back of a fork to mash the garlic and onion until soft and jammy.
- Push the onions and garlic to one side and, using the same fork, mash the 8 large hard boiled eggs into a chunky (or smooth—it's up to you) spread.
- Stir the garlic-onion jam into the eggs and season generously with sea salt and freshly ground black 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.
Notes
- Stop it from sticking—If your onion jam starts to stick while you're caramelizing it, add a splash of water or a little extra olive oil to the pan.
- Make it smoother—For a smoother, creamier egg salad, pulse the egg and onion mixture in a food processor instead of mashing it.
- Dietary—This recipe is suitable for gluten-free and dairy-free diets.
Nutrition
Serving: 1portion | Calories: 284kcal | Carbohydrates: 6g | Protein: 13g | Fat: 23g | Saturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 145mg | Fiber: 1g | Sugar: 2g