Egg Salad sans Mayo
Sacrilege, you say? Well, give this mayonnaise-free version a try and then let me know if you are still of that opinion. Although I’d like to transition to a mostly vegan routine, I am still definitely more comfortable in my current pescetarian state, and egg salad provides the protein my body has been craving. Plus it’s just delicious in the summertime. This salty, scrumptious, relatively less fattening version was delicious served on some toasted pumpernickel.
Ingredients:
6-8 eggs, hard-boiled
2 tablespoons+ Dijon mustard
Juice from one lemon
Olive oil
1-2 tablespoons capers
1 shallot, chopped
Freshly ground pepper to taste
Directions:
Separate the egg whites from the yolks. Chop up whites into small pieces and set aside. Place yolks in a medium-sized bowl.
Add mustard and lemon juice; use a fork to break up yolks and mix ingredients together until relatively smooth. Add olive oil until mixture reaches a consistency of your liking. Add remaining ingredients and stir until well-blended. Drop in egg whites and mix until whites are coated with yolk mixture. Serve as desired.
