Egg Salad without Mayo
A rich, mayo-free egg salad where slow-cooked garlic and onion melt into hard-boiled eggs for a savory spread with plenty of depth.
Prep 15 min · Cook 30 min · Total 45 min · Makes 4 servings
Ingredients
- 1/4 cup extra-virgin olive oil, plus more as needed
- 6 garlic cloves, finely chopped
- 1 large white onion, diced
- 8 large eggs, hard-boiled and peeled
- Sea salt and freshly ground black pepper
- Sliced bread, endive spears, crackers, or lettuce leaves, for serving
Directions
- Warm the oil in a large skillet over medium heat until it glints. Add the garlic and onions, toss them through the oil, and cover the pan. Cook, stirring occasionally, until both are extremely tender, about 30 minutes. If they seem in danger of browning too much, turn the heat down a bit, and if they begin to cling to the pan, drizzle in a little more olive oil. Take the skillet off the heat.
- With the back of a fork, press the warm garlic and onion into a soft, jammy mixture. Move that mixture to one side of the skillet, then use the same fork to mash the eggs into a tender spread. Fold the garlic and onion paste into the eggs until everything is evenly combined. Add plenty of salt and pepper, tasting as you go.
- Serve the egg salad on toasted bread as a sandwich, or offer it with endive, crackers, or lettuce leaves as an hors d'oeuvre.