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Creamy, Mayo-Free Egg Salad Sandwich (Your New Favorite Picnic Recipe)
Looking for a light, protein-packed sandwich that’s perfect for hikes, picnics, or an easy weekday lunch? This Mayo-Free Egg Salad Sandwich recipe might just become your go-to. It’s creamy (thanks to avocado!), full of flavor, and holds up surprisingly well—no soggy sandwiches here.
We took these along on a big Saturday hike—just me, Dakota, and Indy. We had the perfect view picked out for lunch, but nature had other plans. Halfway through, the rain rolled in, and our dreamy picnic spot turned into a muddy mess. Indy, who loves digging, was in heaven… but a muddy pup in the car? Not so dreamy.
Despite the weather, the sandwiches were a hit. The egg salad paired beautifully with my homemade rosemary and sea salt focaccia, but it would be just as good on a crusty baguette—or honestly, even on its own. It’s simple, satisfying, and totally delicious.
Why You’ll Love This Mayo-Free Egg Salad:
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Light & creamy without any mayo
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Packed with protein and healthy fats
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Great for meal prep, hikes, or packed lunches
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Kid- and dog-walk-approved 😉
Have a sandwich idea I should try next?
Let me know in the comments—I’m always looking for fresh ideas to test on our next outdoor adventure!
Mayonnaise Free Egg Salad Sandwich Recipe
Ingredients
- 5 large eggs
- 1 avocado
- 6 sprigs chives
- 1.5 tsp white vinegar
- 1/2 lemon
- 1/8 tsp pepper
- 1/8 tsp salt
- 7 mini cornichons
Instructions
- Boil the eggs. Place your eggs in a pot of boiling water and cook for about 12 minutes until they’re hard-boiled. Once done, transfer them immediately into a bowl of ice water to cool—this makes peeling easier and keeps the yolks bright.
- Make the Creamy Base. Halve a ripe avocado and scoop it into a mixing bowl. Add the juice of half a lemon and a splash of vinegar. Mash everything together until smooth and creamy—it should have a rich, silky texture.
- Add the Flavor Boosters. Finely chop a few cornichons and some fresh chives, then stir them into the avocado mixture. These add a punch of tang and freshness.
- Bring in the Eggs. Peel and roughly chop your cooled eggs, then gently fold them into the bowl. Season with salt and freshly ground black pepper to taste. Mix until everything is well combined, but still a bit chunky.
- Assemble the Sandwich. Spoon the egg salad generously onto your favorite bread. I used homemade focaccia, which was the perfect match—fluffy, flavorful, and just a little chewy.
Loved this recipe? Don’t forget to follow along on Nicole Cathrine for more snack ideas that will be loved by all!
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