Egg Salad (no mayo)

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In our house we love hard-boiled eggs, but Jeremy despises mayonnaise or any substitute for it and it doesn’t rank very high on my list either.  So egg salad is not something we ever make.  But just a week ago we were preparing to go on a weekend trip.  We usually try to pack all our food for the road in a cooler and stay somewhere that we can eat at least a few meals in.  In addition to that we are currently getting a surplus of farm fresh eggs.  This made me start thinking that egg salad if done without mayo maybe a perfect solution.  I looked up various recipes took what I liked and made my own recipe.  I was nervous because I have heard Jeremy say that he doesn’t like egg salad, but it turned out he loved it!  This is an item that will most likely make it into that weekly or bi-weekly rotation for us.  It will be something that I make a the beginning of the week just like hummus or re-fried beans to be eaten as a grab-and-go meal.  And it will definitely be a staple in our cooler on road trips! Hope you enjoy too!


  • 1 dozen hard-boiled eggs
  • 1 red pepper chopped
  • 2 stalks celery chopped
  • 1 red onion chopped
  • 1/4 cup fresh cilantro
  • 2 tbs dijon mustard
  • 1 tbs apple cider vinegar
  • 1 tbs fresh lemon juice
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried dill
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper

  • Peel and chop eggs.
  • In a large bowl mix together eggs, pepper, celery, onion, and cilantro.
  • In a separate smaller bowl mix together mustard, apple cider vinegar, lemon juice, salt, pepper, dill, paprika, cayenne pepper.
  • Stir the two mixtures together.
  • Chill for one hour.
  • Serve plain, on toast, in a romaine lettuce leaf or a bed of greens.



One of the things I love about a recipe like this is there’s so much room to be creative.  Add or subtract ingredients to fit your tastes and it will still turn out great!
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