Salad Splurge – Eggelicious in No-mayo Land

Our second offering in the Salad Splurge series is this truly Eggelicious Salad, in No-mayo Land..

Tadka-style Mayo-free Egg Salad
(Serves 2-3)

For the Salad Dressing:

3 Tablespoons honey mustard
1 Teaspoon horseradish or spicy brown mustard
3 Tablespoons thick yoghurt
1 Teaspoon Indian-style lemon pickle (the masala or gravy part)
1 Teaspoon lemon or orange zest 
A splash of vinegar or lemon juice
1 Tablespoon light olive oil
Salt and pepper to taste

For the Salad:

½ 8 oz Bag salad greens or a small bunch of lettuce shredded
¼ Cup shredded carrots
3 eggs, boiled, cooled and cut up into bite-sized pieces (we used only the egg whites)
1 Medium-sized red-skinned potato, boiled and chopped
1 Small apple, peeled and thinly sliced, tossed with a splash of lemon juice to avoid browning
1 Medium-sized red onion, sliced thin and long
½ Red bell pepper, sliced thin and long
1 Stalk of celery, finely chopped (optional)
2 Slices bacon, cooked crisp and crumbled (optional)

In a big bowl, mix all the salad ingredients together, toss with our delicious dressing and serve immediately. This mayo-free salad is great on its own, or to take along for picnics and tuck into sandwiches and wraps.

Our salad ‘n sandwich is being shared over at

• Srivalli’s Sandwich Mela
• My Meatless Mondays
• Melt in Your Mouth Mondays
• Mangia Mondays
• This Week’s Cravings

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