When I was growing up egg salad was always made with mayonnaise. Yuck! As a kid, I didn’t care much, but now I never use mayo. I don’t think I ever bout it in my adult life. So how do you get yummy, creamy egg salad without it? Here’s how I make it:
Low-fat or 0% fat Greek yogurt
Dash of oil (optional)
I take the eggs out of the fridge a few hours early so they reach room temperature. Then cover them in lukewarm water and set heat to high. This helps to keep the eggs from cracking while cooking. Boil for 4 minutes then turn heat off and allow to cool. I’ve found that letting them cool on their own instead of running them under cold water makes them easier to peel. A shorter cooking time also helps to prevent overcooking the eggs and getting dry yolks and rubbery whites. If you cool them quickly though, 4 minutes will not be long enough to cook the yolks through.
Once eggs are peeled, grate into bowl or container. I like to grate them into a storage container so that if there’s leftovers I can just cover it and put it into the fridge and I save myself from cleaning an extra dish.
Then add a spoonful of yogurt and a spoonful of mustard.
Taste and add more mustard if you want to or more yogurt if it’s too mustardy. I don’t add salt because the mustard is salty enough, but I do add pepper. I also like to add a dash of oil because raw oil is much better than cooked oil and this is a great way to get it. I usually add olive, pumpkin seed, or flax seed oil.
Spread on your favorite rice cake or whole grain bread and enjoy!