Egg salad is normally made using mayonnaise and eggs, as well as some seasonings. But if you swap out one of the essential ingredients, it will be creamy and delicious. Egg salad is a common side dish at a British barbecue or dinner party. It’s simple to make and can be a real people pleaser, whether it’s served on the side or in a sandwich. Such a classic and simple dish has been done the same for generations.
However, there are ways you can switch it up and maybe even make it taste better. That is according to some online foodies, such as Alla of Minty Kitchen. She shared her egg salad recipe and explained that swapping the mayonnaise with something else makes it “healthier”. It also “adds a creamy texture” and extra protein. Along with a few other additions, she makes an alternative to classic egg salad that sounds rather appetising.
Alla swaps mayo for Greek Yoghurt when making egg salad. Serving it with toast, crackers or greens, she says it makes a great snack which is “creamy but not too runny”.
She uses quite a few ingredients to make her egg salad but there are some you can leave out or swap for other additions, depending on your preferences. For this mayo-free egg salad, she uses large eggs, red onions, capers, dill, dijon mustard and Greek yoghurt.
She first boils the eggs in a pot and then peels and chops them. She also thinly dices her red onion and mixes that with her eggs and the other ingreedients, stirring until everything is mixed together to make a creamy egg salad.
Alla says that this egg salad can be kept in a container in a fridge for up to three days, so you can make plenty without having to worry about wht you’re going to do about leftovers. However, she does not recommend frezing them as the eggs will lose their texture.
She also reveals her top tip for this salad which is to let the chopped onions sit in lemon juice whiole you take care of the other ingredients. This, she says, takes out the strong bite of the onion which can often overwhelm a dish.
