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Easiest Way to Make Homemade Mayo-less Egg Salad

Mayo-less Egg Salad – Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, mayo-less egg salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mayo-less Egg Salad is probably the favorite food menus that have been sought by many people throughout the internet. For anyone who is the one that needs the recipe information, then this is the right website page. We convey the steps to how in order to cook combined with ingredients needed. Do not forget to also display related videos as additional information.

Mayo-less Egg Salad

To begin with this recipe, we must first prepare a few ingredients. You might cook Mayo-less Egg Salad using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Mayo-less Egg Salad

  1. It’s 1 of large egg.
  2. Prepare 1 tbsp of hummus.
  3. Get 1 tsp of dijon mustard.
  4. Get 1/8 tsp of cayenne or chili powder.
  5. Get 1 tbsp of onion, finely minced.
  6. Prepare 1 leaf of coarsely chopped lettuce.
  7. Make ready 1 bunch of green salad OR 1 pc. toasted rice bread / tortilla.
  8. Take 1/4 tsp of olive oil (optional).
  9. You need 1 tbsp of shredded mozarella cheese (optional).

Step by step to make Mayo-less Egg Salad

  1. On a small pot, fill with water about 5-6 cups (just enough to cover egg). Bring water to boil. Place egg on a spoon or laddle to submerge it at the boiling pot of water and turn down heat to medium. Let egg boil for 8 mins. Turn off heat, and let the egg rest on pot for at least a minute..
  2. While the egg is boiling, toast your rice bread or rice tortilla, OR alternatively prepare your vegetables for salad..
  3. While the egg is resting on pot, chop half of a small onion then place them on a small bowl. On the same bowl add hummus, dijon mustard, cayenne / chili powder, and olive oil (optional). Set it aside for a bit..
  4. Fish out the egg from pot using laddle or spoon. Cool it through running water until bare hands can handle it. You don't want it too cold — we want its heat to melt mozarella a bit for later..
  5. De-shell the egg (careful it might still be hot) and place it on the same bowl of the premade mixture. Coarsely mash it, add shredded mozarella, then add 1 leaf chopped lettuce. Mix them well..
  6. Serve the egg salad mix as toasted bread toppings, or as salad dressing. Enjoy!.

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