Egg Salad Without Mayo
Egg salad without mayo is a delicious and versatile spread you can easily make at home. It's a great option for a party snack spread, quick lunch, or a picnic. Homemade egg salad is also healthier and tastier than store-bought versions.
Ingredients
- 4 eggs size L
- 2 tablespoons Greek yogurt
- 2 tablespoons sour cream
- 3 tablespoons ginger syrup
- ½ teaspoon ground turmeric
- ½ teaspoon curry powder
- ½ shallot finely sliced
- 5 twigs Fresh Parsley chopped finely
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Ingredients you need per step are listed below the step in Italic
Instructions
- Boil the eggs in a pan of water over medium heat. Let the eggs cook for about 10 minutes.4 eggs
- Shock them under cold water and let them cool to room temperature.
- Peel the eggs and mash them with a fork.
- Add the sour cream, turmeric, shallot, yogurt, ginger syrup, parsley, and curry powder to the eggs. Season with salt and pepper.2 tablespoons Greek yogurt, 2 tablespoons sour cream, 3 tablespoons ginger syrup, ½ teaspoon ground turmeric, ½ teaspoon curry powder, ½ shallot, 5 twigs Fresh Parsley, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Stir together gently.
- Taste the egg salad and add additional salt and pepper if necessary.
- If you want to garnish the egg salad, sprinkle some chopped parsley on top.
- Store the egg salad in the refrigerator until use.
NOTES
1. Eggs - Hard-boiled and shelled. And this blog tells you how to make hard-boiled eggs, which always work.
2. Variations and substitions
- Add a teaspoon of mustard for extra flavor.
- Use fresh herbs that are much tastier. You can further flavor the egg salad with herbs such as dill or chives.
- Adding extra ingredients, such as chopped pickles, paprika, or jalapeño pepper, can make the egg salad even more delicious.
- Greek yogurt - Can be substituted for other yogurts, but the egg salad may become more watery
- You can also choose only use Greek yogurt or sour cream.
- Refrigerator: This egg salad can be stored for up to 2 days, covered, in the refrigerator. You can prepare it in advance or you can store leftovers.
- Freezer: You can't freeze egg salad, because the structure will change (and that's not very delicious).
Nutrition
Calories: 343kcal | Carbohydrates: 8g | Protein: 27g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 671mg | Sodium: 1456mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1538IU | Vitamin C: 8mg | Iron: 4mg
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