No Mayo Jammy Egg Salad Sandwich (On Gluten-Free Bread)

This is not your average egg salad sandwich. We’re filling our super-fluffy gluten-free pullman sourdough with jammy egg salad, made with soft-boiled eggs and salted butter (no mayo!) Recipe inspiration from @revolveprimalhealth. Enjoy in the sunshine for the ultimate picnic lunch with a simple twist on a classic. 

 

 

How To Make Egg Salad Without Mayo

Mayonnaise adds creamy and buttery flavor that makes egg salad so delicious.  Though, it can easily be replaced by a more wholesome ingredient. Some swaps include: 

  • Full-fat greek yogurt
  • Avocado
  • Cottage cheese
  • Hummus
  • Sour cream
  • or a high-quality butter or ghee. 

In this recipe, we are using a grass-fed butter, which is rich in healthy fats, fat-soluble vitamins, and omega-3's compared to its conventional counterpart. 

If you were to use a conventional butter in this recipe, you'd also need cream cheese or some other ingredient to supplement the lack of flavor. Grass-fed butter means that the cows consumed fresh green pasture, resulting in a richer milk fat. Using grass-fed allows us to keep this recipe simple because the butter does more work. 

 

Using a Gluten-Free Sourdough

This egg salad uses no mustard or lemon juice, which are common in most recipes. The reason? Our gluten-free sourdough fills the need for acidic tang. Lactic acid bacteria found in sourdough soften the dough and create the classic sour taste.

Bread SRSLY's gluten-free sourdough is made with a mix of arrowroot, sorghum flour, millet flour, and psyllium husk. We're using it in this recipe because its soft and adds so much flavor to this sandwich. 

 

How To Make Soft Boiled Eggs

Create soft-boiled eggs with this tried and true formula: 

  1. Place eggs in water once simmering, not prior to simmering
  2. Boil for 6 to 6 1/2 minutes - no more
  3. Move immediately to an ice bath for at least 3 minutes. 

 

Total time: 10-15 minutes
Yields: 1 serving
Recipe and photos by Sadie Radinsky @sadieradinsky

 

NUTRITIONAL INFORMATION

Calories: 467
Fat: 29g
Carbohydrates: 47g
Fiber: 2g
Protein: 21g

 

INGREDIENTS

  • 6 slices Bread SRSLY Gluten-Free Pullman Loaf
  • 9 eggs
  • 3 Tbsp salted grass-fed butter (or your favorite diary-free alternative), softened, plus more for buttering
  • Chives, to taste
  • Salt and pepper, to taste
  • 3 handfuls mixed greens

 

DIRECTIONS

  1. Bring a pot of water to a simmer. Add in eggs in a single layer using a slotted spoon. Set timer for 6 ½ minutes.
  2. Prepare an ice bath in a bowl or shallow pan with about ⅓ ice cubes and ⅔ water. When the timer is up, quickly remove all eggs using slotted spoon and place in bath. Let them chill for 3 minutes.
  3. Slice the loaf using a non-serrated knife and toast slices. Spread on some butter to each.
  4. Once the eggs are chilled, peel and place in a bowl. Add the softened butter, salt and pepper, and cut in some chives. Mash with a fork till the butter has combined with the egg yolks. If you want it creamier, add more.
  5. Layer mixed greens and egg salad on the bread. If desired, tightly roll sandwiches in parchment paper before slicing in half diagonally. Enjoy!
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