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No Mayo Egg Salad, Sandwiches and Lettuce Wraps
A tasty egg salad that we’ve been making more and more in our weekly meal prep endeavors. Not that I don’t love mayo in my egg salad, but using olive oil instead is lights, containers more mono saturated fats (which are better for you) that other oils
The olive oil emulsifies as we mix it in with our lemon juice and dijon and comes out with a lovely and creamy texture and consistency that is actually very similar to a mayo.
Full recipe and breakdown is below for the salad along with a recipe mods, a bunch of notes, a sandwich and a lettuce wrap version!
Cheers,
Joey
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Full Recipe Below
No Mayo Egg Salad, Sandwiches and Lettuce Wraps
Olive oil based and great for sandwiches or lettuce wraps!
Ingredients
Method
Steaming your eggs:
- Bring 1 inch of water to a boil in a 3qt saucepan over high heat. Add your eggs in and cover, letting cook for 10 minutes. Prep a large bowl full of water and ice, leaving some space to add in the eggs to cool after they cook.
- Once eggs are done cooking, add them to your bowl with ice water and let them cool for a minute. Remove them one by one, peeling them as you go.
Mix it all up:
- In a large mixing bowl, roughly mix together your eggs, parsley, chives, tarragon, dill, dijon and lemon juice. Slowly and vigorously mix in your olive oil, so it emulsifies as you go, and season to taste with salt and pepper. Note: You can use a large serving fork to mash everything up. You can make this egg salad very chunky or more on the smoother side depending on how well you smash and mix everything together.
Make a sandwich:
- Layer a generous stack of lettuce on one slice of bread and top with a generous portion of egg salad along with an extra sprinkle of herbs, squeeze of lemon juice an a sprinkle of salt. Close the sandwich with another slice of bread, cut in half diagonally and enjoy! Note: When cutting, use a sharp bread knife and cut gently and in a sawing motion to help keep the sandwich intact. Alternatively, you can wrap the sandwich in parchment paper or cling wrap and then cut it.
Make a lettuce wrap:
- Stack 6-8 butter lettuce leaves, one on top of the other, followed by a large scoop of egg salad along with an extra sprinkle of herbs, squeeze of lemon juice an a sprinkle of salt. Enjoy! Note: You want a nice portion of egg salad in each wrap but too much can be unwieldily.
Nutrition
Notes
- Choose your own adventure: You can make a sandwich with this egg salad or lettuce wraps using layers of butter lettuce leaves. You can also use romaine spears for a bit more of a bitter crunch.
- I avoid toasting bread with egg salad and always choose a fluffy and soft bread. The reason for this is that it helps to hold everything together so the egg salad isn’t pushed out of the sandwich.
- You can also add thinly sliced cucumbers to this for some extra crunch! Slice them vertically (pole to pole) and with the ends removed.
- I’m using a 10 minute steamed egg using a steaming insert and a sauce pan with about an inch of water. This boil is basically firmly set but also not chalks at all. This is important because this will enable to egg salad to last for days in the fridge without going bad. Alternatively, you can make this with an 8 minute egg, which will be delicious, but won’t keep as well.
- This recipe will keep for 4 or 5 days in the fridge.
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