Mayo Free Egg Salad

mcn79
mcn79 Posts: 112 Member
edited December 24 in Recipes
I made this for lunches this week. It's really, really good! I didn't use the chervil or the cornichons. I used 7 eggs. I'm eating 1/2 a cup with a broccoli salad and a mediterranean couscous.

Egg salad gribiche

6 large eggs, hard-boiled

2 teaspoons dijon mustard

5 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

1/2 cup finely chopped cornichons

1 tablespoon finely chopped brine-packed capers

1 tablespoon finely chopped fresh tarragon

1 tablespoon finely chopped fresh Italian parsley

1 teaspoon finely chopped fresh chervil

Peel the eggs, halve, and separate the whits from the yolks.

Place the egg yolks in a medium bowl and mash until they resemble cornmeal (some pea-sized pieces will remain). Add the mustard and continue mashing until it is well incorporated.

Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking to form a paste. Stir in the vinegar, salt, and pepper.

Finely chop the egg whites and add them to the yolk paste. Add the remaining ingredients and fold everything until evenly combined. Taste and season with additional salt and pepper as needed. Makes about 2 cups.

http://gotnomilk.wordpress.com/2011/05/22/egg-salad-gribiche/

Replies

  • spiderbaby80
    spiderbaby80 Posts: 9 Member
    That sounds awesome! I love egg salad but obviously would prefer to avoid the mayo. Thanks!
  • free2live72003
    free2live72003 Posts: 186
    If you are adding 5T of oil, why not just use mayo????

    Not sure what the benefit is?
  • mcn79
    mcn79 Posts: 112 Member
    The goal was to try something different and "cleaner," not necessarily something low fat. Regardless, I think it's delicious.
  • cyclerjenn
    cyclerjenn Posts: 833 Member
    I love egg salad and I make mine with silken tofu instead of mayo. Just as creamy and a little added protein.
  • mmsilvia
    mmsilvia Posts: 459 Member
    Sounds yumy!! I make mine with greek yogurt & fresh ground pepper and a sammy thin.
  • mcn79
    mcn79 Posts: 112 Member
    Ooh, I might have to try the silken tofu. I've heard great things about the greek yogurt but I have a dairy sensitivity. :/
  • khaosstar
    khaosstar Posts: 26 Member
    Yeah, I had to wonder about that one myself, free2live. I was thinking it would be with sour cream (as I make mine) or with some other substitution such as the yogurt which I'll have to try!

    If it has eggs and oil it might as well have mayo, though. Not saying the recipe doesn't look awesome, because it does. ;)
  • LuckyLeprechaun
    LuckyLeprechaun Posts: 6,296 Member
    3 hard boiled eggs
    2 wedges of laughing cow cheese (delicious with swiss flavor, blue cheese flavor, chipotle flavor, sun dried tomato flavor, etc)

    Peel the eggs, discard one of the yolks. Toss them in a bowl, smash with a fork until pebbly. Open the cheese wedges and toss them in. Sprinkle in salt and pepper, if you're feeling fancy. Smush the whole thing up with a spoon.

    If you put it on a sandwich thin bun, this egg salad sandwich is 310 calories total.
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