My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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mayo-less stuffed egg salad

I made the most terrible meal ever last week.

Rarely do I have to throw an entire pan of food away but this-was-disgusting.  There was no coming back.  There was no saving this meal. 

mayo-less stuffed egg salad // edible perspective

I tried to make a coconut milk stir fry with baby bok choy as the star vegetable.  Whenever I make sauces I add ingredients very gradually.  Things were going okay until the coconut milk was introduced.  From that point I just couldn’t get it to taste right.  I moved on and thought maybe it would come together as it cooked.

I started stir-frying the veggies and then poured the sauce on.

Terrible.  No flavor.  I added a few more spices and drizzles of different ingredients to no avail.  During the taste testing I also came to the realization that bok choy is not really my thing.  I like it o.k. in small doses but realized I’m just not a huge fan.  I think it’s the texture.

Or, I may just need a lesson in how to properly prepare bok choy.

mayo-less stuffed egg salad // edible perspective

After that disaster, I moved on to my bowl of perfectly hard boiled eggs.

Mmmm, eggs.

I’ve made a few mayo-less egg salads before—one with Greek yogurt and two with hummus—but wanted something a little more traditional in flavor. 

The dressing turned out a little tangy, slightly sweet, and creamy.  The trick to the creaminess was adding one of the cooked hard boiled egg yolks.  The taste profile is similar to mayo but the consistency is quite different.  It’s not nearly as thick and doesn’t fully bind the chopped egg together.  However, this is exactly what I was going for, as I’ve never been a huge fan of egg salad so thick it maintains its form after being scooped.

mayo-less stuffed egg salad // edible perspective

A mopey hello from my photography sidekick, Dakota.

dakota the boxer // edible perspective

mayo-less stuffed egg salad // edible perspective

Print this!

Mayo-less Stuffed Egg Salad [yields 2-4 servings]

  • 6 large eggs
  • 1/3 cup extra virgin olive oil
  • 2 1/2 tablespoons apple cider vinegar
  • 1 hard boiled egg yolk comes from 1 of the 6 eggs you’ll hard
  • 1 1/2 teaspoons honey
  • 3/4 teaspoon minced garlic
  • 3/4 teaspoon brown mustard
  • 1/4 teaspoon salt + pepper
  • 1 cup bite-size chopped lacinato/dino kale
  • 1/4 cup chopped oil-packed sun dried tomatoes blotted of excess oil
  • 2 tablespoons diced green onion
  1. Place eggs in a large pot and cover with cold water by 2-inches.
  2. Bring to a boil over med-high heat and let boil for 1 minute.
  3. Turn off the heat, cover, and let sit for 13 minutes.
  4. While cooking, prepare a large bowl filled with ice and water.
  5. Drain the water from the pot and place the eggs in the ice bath until fully chilled.
  6. Once chilled, remove the shell from all of the eggs and set aside 1 of the egg yolks.
  7. Place the oil, vinegar, 1 egg yolk, honey, garlic, mustard, salt, and pepper in a blender and blend until smooth.  Taste and add more salt/pepper if needed. 
  8. Place the kale in a bowl, add 1 tablespoon of dressing, and massage the dressing into the kale with your hands to tenderize.
  9. Chop or mash the remaining hard boiled eggs and place in a large bowl with the kale, sun-dried tomatoes, and green onions.
  10. Add desired amount of dressing and gently fold all of the ingredients together.  Taste, and add more salt + pepper if desired.
  11. Serve immediately or store in the fridge in a sealed container.  Dressing soaks in a bit as it sits.

notes: You can definitely leave out the “stuffing” ingredients of kale, sun-dried tomatoes, and green onion to have a more traditional egg salad.

Enjoy on crunchy toast or lightly dressed kale.  Can never get enough eggs, kale, or toast.

mayo-less stuffed egg salad // edible perspective

Hope you all had a delicious, relaxing, and/or adventurous weekend!


Reader Comments (19)

This is my kind of egg salad - no mayo for this gal!
January 27, 2013 | Unregistered CommenterHeather (Heather's Dish)
I have been on an egg salad kick lately too! With toast - so good! Hope things are great with you guys!
January 28, 2013 | Unregistered CommenterThe Healthy Hostess
That's so funny because one of my worst-ever means also involved coconut milk and bok choy. How weird! Love the doggie photo :)
Mayo-less and with kale? Sounds like a winner in my book :) I have to try this!
January 28, 2013 | Unregistered CommenterBrittany (healthy slice)
This recipe looks outstanding!! I love egg salad but hate mayo so I usually find substitutions. Yum, I can't wait to try this!
January 28, 2013 | Unregistered CommenterLauren
i love these photos... did you take the first few in a light box? i was just re-reading your post on it and am planning to make one this weekend! now that you've had it for a while do you think it's a worthwhile project to invest in making?/how much do you end up using it?
January 28, 2013 | Unregistered Commentersheila
@Sheila - Thanks so much, Sheila! I actually haven't used a light box in a little under 2 years. For awhile, I was using it all of the time and experimented with where I positioned the lights and food. To me, it never fully looked like natural light but was far better than using kitchen lights or the camera flash. It was a great learning tool for sure and if you can only take photos at night it's the best, cheap option. I don't recall exactly, but I think it cost about $30. Here is a post where I show the natural daylight bulbs I used (very impt. for natural coloring) -- Here's a post where I show different lighting positions and how it changes the look of the plated meal Hope this helps!
January 28, 2013 | Registered CommenterAshley
Ooooh, thanks for this! I recently undertook at "real" food challenge to not eat things with funky ingredients, so mayo is out for me. I LOVE egg salad though, and was at a loss for what to do. I will keep this in mined :) And you are can never have too many eggs, toast or kale. Or spinach. I pretty much exist off of these!
January 28, 2013 | Unregistered Commenteranne @ eatceaneatreal
@Anne - I'm so glad this recipe will work for you! Enjoy!
January 28, 2013 | Registered CommenterAshley
Ohhhh! It looks wonderful with the kale! Now if I can only bring myself to buy some sun-dried tomatoes... So expensive, but SOOOOO good!
January 28, 2013 | Unregistered CommenterGretchin
I don't think I've ever seen an egg salad quite like this before. I definitely love the idea of adding kale, and of using an egg yolk to thicken the dressing. Hooray!
January 28, 2013 | Unregistered CommenterEileen
I love the idea of adding kale to egg salad! Thanks for the inspiration!
January 28, 2013 | Unregistered CommenterLindsey @ Pas de Deux
I love egg salad! I most recently made mine with avocado instead of mayonnaise. It was delish, but not very pretty!
January 28, 2013 | Unregistered CommenterAlyssa
This is so cool. I've made a no-mayo coleslaw and ranch dressing, but never egg salad (which I love)! Sounds great with the kale and the tomatoes too! :)
January 28, 2013 | Unregistered CommenterLauren
Egg salad has always revolted me (must have something to do with that scoop-staying-together thing you described!) - however, this really sounds like something I'd not only be able to stomach, but even enjoy! And it looks great too :)
January 28, 2013 | Unregistered CommenterKatie @ Blonde Ambition
I feel your pain on the inedible meal. I recently made something so bad even the chooks turned their noses up at it. I also am not a huge fan of bok choy. I do think it is a texture thing. I recently saw Jamie Oliver prepare a dish with it where he sliced it really finely in a food processor (one of his 15min meals). I am thinking of giving that a go to see if I can eat it that way. And thanks for the timely recipe. I have many hard boiled eggs in the fridge at the moment. And kale.
January 28, 2013 | Unregistered CommenterTania
great looking recipe, Ashley. I love eggs and this is a great way to prepare egg salad.
January 30, 2013 | Unregistered Commenteraddie | culicurious
i LOVE egg salad, but am not a huge fan of mayo - so this is right up my alley! i subbed some finely diced red onion for the green onions, and chopped baby spinach for the kale (because that's what i had on hand) and it was delicious!! what a great take on egg salad!
February 9, 2013 | Unregistered CommenterLisa
This egg salad hits a lot of my high notes: kale! green onions! garlic! I can imagine how vibrant it tastes. We're collecting egg recipes for this month's Shine Supper Club, and this recipe would be a lovely contribution. I hope you'll join us!
March 12, 2013 | Unregistered CommenterSarah | Yahoo! Shine

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