Egg Salad Without Mayo
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 to 8 servings
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Calories
284 kcal
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Course
Main Course
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Cuisine
American
Egg Salad Without Mayo
Description
In this egg salad, extra-virgin olive oil gently cooks garlic and sliced white onions over low heat for 30 to 40 minutes until very soft and jam-like. This jam is then mashed and folded into chunky or smooth mashed hard-boiled eggs, creating a creamy yet textured salad without mayonnaise. Salt and freshly ground black pepper season the mixture to taste.
The salad’s depth comes from the caramelized garlic and onion jam which replaces the typical creamy binding agent, offering a robust flavor and a moist mouthfeel. It lends itself well to serving on toasted bread slices, crisp endive leaves, or crackers for a light snack or simple lunch.
During cooking, vigilance prevents the garlic from burning by occasionally adding water if sticking occurs. For a smoother consistency, the mixture can be processed briefly in a food processor. This recipe suits gluten-free and dairy-free diets because it omits traditional mayo and uses only olive oil as fat.
Ingredients
- 1/4 cup extra-virgin olive oil plus more as needed
- 6 medium garlic finely chopped, cloves
- 1 large white onion sliced
- 8 large egg hard boiled and peeled
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- bread for serving, sliced bread; endive spears; or lettuce leaves
- endive
- Cracker
- lettuce
Instructions
- Heat the oil In a large skillet set over medium-low heat until it's shimmering. Add the garlic and onions, 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 eggs into a chunky (or smooth—it's up to you) spread.
- Stir the garlic-onion jam into the eggs and 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.
Notes
- If the onion jam begins to stick during cooking, add a splash of water or a little more olive oil to prevent burning.
- For a smoother egg salad, pulse the egg and onion mixture briefly in a food processor instead of mashing by hand.
- This recipe is suitable for gluten-free and dairy-free diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 8 servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 284kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 372mg | 124% |
| Sodium | 145mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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