This recipe truly lives up to its name…  this is THE Best Mayo-Free Egg Salad, and I promise, it’ll rock your world. It’s paleo-friendly, Whole 30 compliant, gluten-free, and packed with all those healthy  fats and protein to keep you energized and keep those hunger pangs at bay!

I love egg salad probably more than the average person. But, there’s one crucial ingredient that ruins it for me. If you have been following me for a while, you know that there is really only one ingredient in this world that I despise, and that is mayo.

I’ve shared this fact about me before, and every time I do, my inbox is flooded with messages from sweet souls telling me that I’ll like homemade mayo so much more. But I have to be honest, I’ve tried it, and I still can’t do it. Perhaps it’s because my mom would slap it onto all of our sandwiches growing up, causing nightmares and a small taste of food-induced trauma. Or, maybe it’s a combination of the taste and flavor that kills it for me. Either way, I am the proud president of the mayo-free club!

For a long time, I stayed away from egg salad because of this. I thought it was impossible to make without mayo, and that fact alone left me sad. But then, I discovered that you can make a deliciously healthy and creamy egg-salad recipe without the mayo, and you guys, it tastes SO MUCH BETTER! 

If you’re like me and have stayed away from egg salad because of the mayo, then you have to make this recipe ASAP. This egg salad is absolutely glorious, and way too easy to make, too!

So, What is This Secret Ingredient, Anyway?

You might be wondering how we manage to get this egg salad creamy, sans the mayo, and the answer lies in our secret ingredient: avocado! Avocado in egg salad!? Heck yes. It’s delicious, and works perfectly here.

Avocado works similarly to mayo here, on account of the fact that it’s both creamy and fatty, just like mayo is! Seriously, don’t knock it until you try it, because it is absolutely delicious with egg salad. If you’re someone who likes eggs with/on your avocado toast, then you already know how good this combo is.

What You Need to Make This No-Mayo Egg Salad

This easy, protein packed salad takes just 5 minutes to make and requires just a few ingredients:

• Hard boiled eggs: I try to purchase organic, pasture-raised eggs, but just grab what you can.
• Avocado: My favorite food ever, packed with potassium, fiber, and healthy fats
• Lemon juice: For that tanginess!
• Chives or red onion: In my opinion, I think the chives / red onion are what makes this salad, so don’t skimp. I usually make it with either the chives or the red onion, depending on what I have on hand, it’s totally up to you!
• Olive oil: I use a high quality extra virgin olive oil in this recipe, I just love the extra creaminess that happens when you add some olive oil to this salad.
• Everything But the Bagel Seasoning: If you don’t have this in your kitchen, pick it up the next time you are at Trader Joe’s. I buy it in bulk because I put it on everything. If you don’t have a Trader Joe’s near you, can can purchase it here. You can also make you own, just use Google (it’s your friend) and you’ll be able to pull up several homemade recipes. In addition, many spice brands these days have their own version of “everything seasoning,” so just grab what you can!

How to Make This No-Mayo Egg Salad

Making this egg salad is just as easy as your traditional egg salad. Anyone can do it!

1. First, make the hardboiled eggs. To do this, bring a large pot of water to a boil on the stove. Gently stop your eggs, in, and set a timer for 10 minutes. Once they’re done, thoroughly rinse the eggs under cold water and immediate peel them. Set aside.
2. While your eggs are cooling, chop your chives, red onion, and avocado into small pieces and add to a medium-sized bowl.
3. Once the eggs have completely cooled, roughly chop them into small pieces and add them to the bowl.
4. Add in the lemon juice, olive oil, and Everything But the Bagel seasoning.
5. Mix together, taste, and adjust seasonings as needed – I always love a nice pinch of sea salt and cracked black pepper!
6. Serve over toast, over lettuce, or eat straight out of the bowl (there’s no shame!)
7. Enjoy!

How to Eat This No-Mayo Egg Salad

My favorite way to eat this egg salad is on toast! I use sourdough, and my favorite is by Josey Baker Breads – a San Francisco baker who makes amazing sourdough that can be found at The Mill in SF! But, any sourdough will do, whether homemade or store-bought.

If you’re gluten-free, I also love these gluten-free sourdough options by Bread Srsly and Coco Bakes. They’re expensive, but worth it.

You can also eat this on lettuce if you prefer (I love hearts of romaine with this!) or you can eat it straight out of the bowl! Admittedly, I do that way too often. It’s just so good!

Round-Out Your Meal with These Other Recipes!

Looking for a little something to eat alongside your No-Mayo Egg Salad? Here are some other recipes that make for great accompaniments!

Loaded Greek Salad 

Ultimate Kale Salad with Creamy Tahini Dressing

The Best Garlic Smashed Potatoes

Crispy Lemony Potato Wedges

If you make this recipe, be sure to leave a comment and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so I can repost on my IG stories! xx

Dairy Free/gluten-free/Grain Free/Nut Free/Paleo/Refined Sugar Free

THE BEST NO MAYO EGG SALAD

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Nicole Modic

Cook Time 10 mins

SERVES 4

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Ingredients

• 6 hard boiled eggs
• 1 avocado chopped
• 1 lemon juiced
• 1/4 cup chives or red onion chopped
• 2 tablespoons olive oil
• 1 tablespoon Everything But the Bagel Seasoning or a blend of dried onion, garlic, sesame seeds, salt, and poppy seeds
• Salt & pepper to taste

Instructions

• First, you need to make your hardboiled eggs.
• To do this, bring a large pot of water to a boil on the stove.
• Gently drop in each egg.
• Set timer for 10 minutes, then rinse them under cold water, and peel the eggs immediately and set aside.
• While your eggs are cooling, chop your chives / red onion and avocado, and add it to a medium bowl.
• Once the eggs have cooled, roughly chop them into small pieces.
• Add the egg pieces to the bowl, and then add the lemon juice, olive oil, and Everything But The Bagel Seasoning.
• Taste it and adjust seasonings as needed — I always love a nice pinch of sea salt and cracked black pepper.
• Serve on toast, over lettuce, or eat straight out of the bowl.
• Enjoy!

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!

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