With barbecue season under way, it’s time to talk sides, and there's nothing we like more than a good egg salad. Provided you don’t leave it sitting out for too long — because ain’t nobody got time for food poisoning — egg salad complements grilled meat or grilled veggies quite nicely. We’ve rounded up some of our favorite variations, including one that is vegan friendly.
This recipe for curry egg salad by A Cozy Kitchen intrigued us, because it not only (obviously) includes curry powder, cayenne pepper and Dijon mustard (yum!) but also chopped red onion for extra kick and one diced Granny Smith apple.
No way were we going to leave out our vegan friends, so we found this recipe for vegan egg salad by A Blooming Platter, which uses firm tofu in place of eggs and includes turmeric, yellow mustard and black salt. Yes, please.
This recipe from Dashing Dish adds plain low-fat Greek yogurt and light mayo to eggs and egg whites for an egg salad that is sure to be as satisfying as it is flavorful.
You know we had to. Avocado meets eggs for this recipe from Two Peas and Their Pod, which also uses plain low-fat Greek yogurt to pack a protein punch.
Put the mayo away, and get thee a bottle of salad cream for this basic egg salad recipe. Four eggs, a teaspoon of turmeric, chopped red onion and, in place of mayo, salad cream. Nom nom nom.