Recipe: Mayo-less Egg Salad

I may be alone in this opinion, but mayonnaise is gross. However, I am a big fan of egg salad sandwiches, so I make it with olive oil instead! When I made it last week for my monthly food photo shoot, I didn’t have any bread, so I made mini sandwiches with giant spinach leaves…it was unexpectedly delicious. I can now officially recommend egg salad spinach boats as an option for the non-bread eaters of the world. How ‘boat that!

Ingredients:

5 Eggs - hardboiled & sliced

Olive oil

Mustard - I used spicy brown this time.

Salt & pepper

Bread or spinach leaves

Optional additions: pickles or avocado. Or both!

Directions:

1. Hard boil your eggs. Place them in a pot and cover them with cold water. Bring them to a boil for 8-10 minutes. I personally like them slightly underdone, so I tend to stop them closer to 8 minutes. Then immediately drain the hot water and rinse them in cool water to stop the cooking process. Some people swear by the egg-ice-bath, but I find just rinsing them and letting them sit in cool water does well enough.

2. Peel the eggs and slice ‘em up with a cool egg-slicer contraption. If you don’t have one, you can cut them up the old-fashioned way.

You may have noticed that the list of ingredients was lacking measurements this time. That’s because this dish is best made to taste. I can tell you I started with one tablespoon of olive oil, then added a little bit more. And a bunch of mustard, then some salt and pepper. I personally like pretty salty, mustardy egg salad, so you may start with just a little bit of each and taste test for yourself. The olive oil is the ingredient that pulls it all together and gives it its texture, so if it is too crumbly, add a bit more oil.

3. Mix everything together, add your optional ingredients, load up your bread or spinach boat and enjoy!!

Buon Apetito!

Originally posted May 16, 2022