Mayonnaise Free Egg Salad Sandwiches Recipes

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

Steps:

• Mix eggs, egg whites, mayonnaise, chives, mustard, celery salt, paprika, kosher salt, and black pepper together in a bowl.

Steps:

• Remove the tofu from the pack and press out the excess water, either between sheets of kitchen paper or a clean tea towel, weighed down with a plate for about 30 mins.
• Mix the mayo, mustard, turmeric and nutritional yeast together with a little salt and pepper.
• Crumble the tofu into a bowl, leaving large chunks to create a chopped egg texture. Gently stir in the chives. If you want it looser you can add more mayo.
• Spread the mixture on the bread to make four or five rounds of sandwiches (depending on how much filling you want), then add cress, if you like. Use a sharp knife to cut into triangles.

Steps:

• In a bowl, combine the first seven ingredients.
• Spread on 2 slices of bread.
• Top with lettuce and remaining bread.