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How to Make Egg Salad Without Mayo

  • Author: Ivy Larson
  • Yield: 4 1x

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Ingredients


Instructions

  1. Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel.
  2. Roughly mash the eggs in a large mixing bowl with the hummus, mustard, maple syrup and lemon juice. Season with onion powder and salt to taste. Fold in the celery and dill. Serve on toast.