"You don't need a lot of mayonnaise in egg salad, just enough to hold the ingredients together. A light egg salad really only needs about 1 1/2 tablespoons of mayonnaise to bind together six whole eggs and six egg whites."
"Instead of mayonnaise, you can use smashed avocado, Greek yogurt, olive oil or avocado oil, or white miso paste for a lighter egg salad. Not only do these ingredients bring creaminess to the mix, but they also contain numerous other macro and micro nutrients, from the protein in Greek yogurt and avocado to the healthy omega fatty acids in olive and avocado oil."
"White miso paste, a type of miso with a milder flavor, will give egg salad a funky, umami-rich punch and an abundance of vitamins and minerals. You can even riff on a Japanese egg salad sandwich and use mashed soft-boiled egg as a binder for the hard-boiled eggs."
Egg salad becomes lighter by adjusting mayonnaise ratios and substituting traditional ingredients. Only 1.5 tablespoons of mayonnaise is needed to bind six whole eggs and six egg whites. Alternative binders include smashed avocado, Greek yogurt, olive oil, avocado oil, and white miso paste, each providing nutritional benefits like protein, healthy fats, and umami flavor. White miso paste adds vitamins and minerals while creating a funky, umami-rich taste. Japanese-inspired variations use mashed soft-boiled eggs as binders. Reducing egg yolks also decreases calories, fat, and cholesterol content while maintaining nutritional value.
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