Mayo Free Egg Salad
I’m sure you can tell by the food I’ve been making lately that I’m in a total summertime mood, and today is no exception because we are making mayo free egg salad! When I think of egg salad, I think of outdoor cookouts with family and friends and pot luck lunches! Now, you know I love getting the majority of my animal protein from eggs, and the only eggs I’ll buy are Vital Farms. Vital Farms treats their hens with care and give them lots of space to roam and forage like they would in the wild, and it shows in the taste. Read my story here about my trip to the farm… Pasture Raised Eggs a Vital Story!
The only thing about egg salad that always bothered me though was the mayonnaise, as traditional mayo can be loaded with extra fat, crappy ingredients and calories that we really don’t need. So, what’s a girl to do when she wants some egg salad? Replace it with healthy fats in an avocado mayo dressing! What the what Leslie? That’s right, I’m going to teach you how to make a delicious avocado mayo that you can use not only in egg salad, but for so many other things as well!
Technically avocados are high in fat, but it’s the good kind of fat that our bodies need for our brains to function and for our skin, hair, and nails to be healthy! Not only that, but avocados have over 20 different vitamins and nutrients in them so they are super nourishing for your body. We are also using grass fed organic yogurt in this “mayo” recipe today so that adds to the healthy fats and helps make this dressing creamier! Of course, on top of all that goodness, I’m tossing in some spices and extras to punch the flavor up as well! You will actually love your egg salad made this way after you taste it and will never go back to traditional egg salad!
This recipe has everything you need; protein from eggs, fats from avocado and yogurt, spices for flavor, AND it’s a very detoxing dish as well because of the green onion and celery. Celery, in particular, helps to calm the nervous system and purifies the blood, which helps detox the body! Celery helps support the liver (the detox organ!) and can help support your gut health and digestion as well. If you ask me, we all need to eat more celery!
So now that I’ve talked about this dish and the benefits, I know you are ready as ever to start making this new version of egg salad! Let’s get going, I can promise you it will be Egg-cellent! 😉
When the temperatures warm up I find myself moving towards recipes that are quick and simple but delicious. In the spring and summer we tend to want to be outdoors more and on the go, so this recipe is perfect for whipping up quickly! You could even prepare the avocado mayo in advance and keep some in your refrigerator to use ahead of time.
- 1/2 avocado
- 1/4 cup grassfed organic plain yogurt
- 1/2 lemon juiced
- 1/2 tsp garlic salt
- 1/8 tsp cayenne pepper
- 4 eggs hard boiled and peeled
- 2-3 green onions diced
- 2 celery stalks diced
- 4 tbsp parsley roughly chopped
- 1/2 lemon juiced
- 1 tsp salt
- 1 tsp pepper
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Add avocado, yogurt, lemon, garlic salt, and cayenne pepper into a blender cup and blend until smooth. Place in the refrigerator to chill while making the rest of the recipe.
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Cut the eggs into quarters and then slice them into bite sized pieces, depending on how chunky you like your egg salad.
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Place eggs, celery, green onion, parsley, lemon, salt, and pepper into a bowl and toss together.
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Add avocado mayo to the egg mixture and mix until evenly coated.
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Serve on your favorite toast, bread, or in lettuce cups.
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Top with paprika and shaved parmesan curls.
Copy by Marci West and Recipe by Leslie Nance
