Egg Salad: Hold the Mayo
Mayo is a NO GO for my palate. I cannot stand the smell, the taste, the sound, the feel…mayonnaise is an attack on all of my senses. Needless to say, I have never been a fan of egg salad, chicken salad, or any other mayonnaise-based food. Seriously, sandwich making is a painful process if I need to spread mayo and mustard.
Egg salad seems like a harmless food, however. I took a moment to break it down in my head: hard-boiled eggs, green onion, seasonings….mayo and mustard. Those last two are the kickers but I also know they are the most critical part of the recipe as they serve as the moisture, the binder, the glue that holds it all together. If only I could replace a few of those items with some more appetizing and, dare I say, healthier ingredients………
Enough about my disdain for mayonnaise; let’s move onto a lighter subject. Spring has sprung and the weather is heating up! Outdoor adventures, beach vacations, and grill n’ chills are filling up the social calendar. Who is ready for some backyard BBQ potlucks?! Nothing like BYOM, a cold drink, and warm evening temps to get ready for spring and summertime.
Backyard BBQ is all about the fixins’ and side dishes, however. You can probably catch me snacking on the chip and dip or watermelon while I’m waiting for the grilled goods to finish. Typical side dishes include: fruit salad, green salad, pasta salad, chicken salad–wow, this is a lot of salads– and egg salad. I’ll pass on the egg salad (and chicken salad), though–until now! See below for my lightened up, no mayo, ready for summer, egg salad.
No Mayo Egg Salad
In theory, egg salad seems pretty healthy when you subtract the mayonnaise and mustard, so that is what I decided to do with this recipe! This No Mayo Egg Salad recipe cleans up the traditional egg salad a bit without losing any of the flavor. Of course, I like to keep recipes simple with minimal ingredients so I used things that are typically in the fridge. The less ingredients the better when trying to whip up something for that last-minute potluck BBQ or a healthy weekday lunch! The recipe below yields about 1 1/2 cups of egg salad: the perfect amount for a few friends. Double the recipe for a potluck-sized portion if you are wanting to share with several of your closest buds!
Yields 1 1/2 cups
- 3 hard boiled eggs, chopped
- 2 tbsp celery, finely chopped
- 1 tbsp green onion, chopped
- 2 tbsp plain Greek yogurt
- 1 tbsp small curd cottage cheese
- 1/4 tsp salt
- dash of garlic powder
- Place all ingredients in a medium mixing bowl.
- Stir ingredients gently to combine.
- Spoon into a serving dish and serve with fresh vegetables and crackers.
- Optional: place on bread for an open face egg salad sandwich.