I love egg salad sandwiches. Living in the UK, these are a staple on most lunch or afternoon tea menus. The “high end fast food” chains such as Pret a Manger, Eat, Waitrose, and others all have their own versions of the quintessentially English egg salad sandwich, often served with watercress. While egg salad is something I will happily eat if they are made by someone else, I have never been a fan of making it myself – mainly because of the use of mayonnaise.
Now I have to explain my love/hate relationship with mayonnaise, typically a key ingredient in egg salads. Since I was a child, the thought of mayonnaise and its flubby white goop has severely grossed me out. I’m not sure if I even actually tried mayo – in typical picky-child fashion I just categorically refused to eat anything that had been touched by it. However, in the past few years I have realised, after mistakenly eating sandwiches in which mayo was generously applied, that I actually rather like the creamy condiment. So in my head I have made sense of this dichotomy by allowing myself to eat mayo in items I purchase but not use it when cooking or making my own meals. So this brings us to…the egg salad.
Being a lover of both making my own food and the egg salad, I have frequently pondered discovering the perfect mayo-less recipe. I’ve tried a few that have substituted mayo with plain yogurt, and while they have been good enough nothing ever really hit the mark. Until, however, I stumbled upon this glorious recipe, found on a blog called ‘Eat Yourself Skinny’.
It uses mashed avocado, Dijon mustard and a bit of plain yogurt as a mayo substitute, while a dash of paprika adds the perfect amount of spice. And, it was incredibly simple to make! I served it on a slice of the thick, German whole-grain health bread. I really enjoyed the recipe and will be making it again soon!
Ingredients: (can be halved)
- 10 hard boiled egg whites
- diced 1 avocado, mashed
- 1 Tbsp Dijon mustard
- 1 Tbsp plain Greek yogurt
- 2 tsp. fresh lemon juice
- 1/3 cup green onions
- 1/2 cup celery
- 1/2 tsp. paprika
- 1/4 tsp. pepper
- Pinch of sea salt
In a large bowl, mash avocado and add in mustard, Greek yogurt and lemon juice, mixing until smooth.
Stir in green onions, celery, paprika, salt and pepper and set aside.
Begin chopping the egg whites, discarding the yolks, and fold into the avocado mixture until completely combined.
Serve on whole wheat bread with fresh arugula.