Making egg salad but looking to skip the mayo? From mashed avocado to Greek yogurt, we share some of our favorite ...

Creamy, tangy, and full of flavor Egg salad is a staple for a reason — it’s simple, satisfying, and endlessly adaptable. But ...

As far as my nutritional goals are concerned, this replacement results in an egg salad with significantly fewer calories (the cottage cheese adds 28 calories, versus 180 in the mayo), and three ...

Potato salad "can contribute to weight gain and other health issues if consumed in excess," but there's a simple fix if you ...

Southern chefs share their best tips and tricks for showstopping chicken salad. From classic hacks like leftover rotisserie ...

I’m all for taking shortcuts in the kitchen, but one of the things I (almost) always like making from scratch is a salad ...

How To Make My Mayo-Free Egg Salad. To make four servings (about 2 cups) of egg salad, you’ll need: 6 large eggs. 1 medium ripe avocado. 1/2 lemon. 1 1/2 teaspoons extra-virgin olive oil.

Preparation 1. Bring a large pot of water to a boil and prepare an ice bath nearby for the eggs to cool in when finished. 2. Gently lower the eggs into the boiling water and cook for 10 minutes.

A single tablespoon of mayo also contains 90 calories - and most egg salad recipes call for multiple cups of it. "Store-bought egg salad can also be high in sodium, which can increase blood ...