I love egg mayo – it was one of those foods that I would turn to when I wanted comfort homey food. I think mayo is the first thing I missed on the Candida diet, of all the condiments it was my favourite – I think I used it nearly daily on sandwiches or in salads.
So when I found out there was sugar and vinegar in mayo I was really upset. But it’s been a few months on the diet now so I decided it was high time to find other ways of satisfying this craving.
And so no-mayo egg salad was borne! This recipe is fast, simple and super satisfying if you want an egg mayo replacement.
3 ingredient No-Mayo Egg Salad
1/8 tsp Mustard powder (important it’s the powder as mustard sauces have added sugar)
1 tablespoon Organic Extra Virgin Olive Oil
Salt & Pepper to taste
Put water in a pot and wait for it to boil.
If you’re taking your egg from the fridge, use a spoon to dip the egg in and out of the boiling water 3-4 times, before dropping it in. This helps to prevent cracks in the egg’s shell.
Set a timer and boil your eggs for 10 minutes, remove and plunge into a bowl of cold water.
Once the eggs have cooled (or like me you could do this ahead of time and grab some pre-hard boiled eggs from the fridge) crack and peel the shell off.
Roughly slice, then chop into chunks.
Add your extra virgin olive oil, mustard and season to taste – then mix well.
I served my no-mayo egg salad on McCambridge’s bread with a dash of paprika and some radish shoots and alfalfa sprouts – yum!