Egg Salad No Mayo

Ingredients

• 12 largeeggs
• 2 tablespoons, dividedorange habanero wing sauce
• 1 tablespoonwater
• 1 tablespoonwhite vinegar
• 1 tablespoonsmoky garlic mustard
• 180 ml (¾ cup)extra-virgin olive oil
• 120 ml (½ cup)celery, diced
• 2 tablespoonsfresh dill, finely chopped
• 2 tablespoonsfresh chives, finely chopped
• 2 tablespoonsdill pickle, finely chopped
• 1 tablespoonbackyard brat mustard
• 2 teaspoonslemon zest, grated
• 1 tablespoonfresh lemon juice
• 1 teaspoonkosher salt
• ½ teaspoonblack pepper, freshly ground
• 12 slicesthick-cut applewood bacon, diced
• 1russet potato or other frying potato, peeled and cut into thin matchsticks
• For deep-fryingcanola oil
• 1 teaspoonsmoked salt
• 6 (8-inch)whole-grain sandwich rolls
• 120 ml (½ cup)clarified butter
• 1 bunchfresh rocket

Instructions

1. 1

   Cook the eggs

   Put the eggs in a large saucepan and cover them with cold water. Bring to the boil, cover the pan and take it off the heat. Leave the eggs in the hot water for 16–18 minutes, then transfer them straight to an ice bath.

2. 2

   Peel and separate

   Once cool, peel the eggs and separate the yolks from the whites.

3. 3

   Chop the whites

   Chop the egg whites and set them aside in a large bowl.

4. 4

   Blend the yolks

   Put the yolks in a food processor fitted with a steel blade. Add the wing sauce, water, vinegar and smoky garlic mustard, then pulse to combine. With the processor running, pour in the olive oil gradually and process until smooth, stopping to scrape down the sides as needed.

5. 5

   Mix the salad

   Fold the yolk mixture into the chopped whites. Stir in the celery, dill, chives, pickle, backyard brat mustard, lemon zest and lemon juice. Season with salt and pepper, then chill until ready to assemble.

6. 6

   Crisp the bacon

   Cook the bacon in a non-stick frying pan over medium heat, stirring now and then, until its fat has rendered and the pieces are browned and crisp. Transfer to kitchen paper and discard the grease from the pan.

7. 7

   Coat with sauce

   Return the bacon to the pan and warm it over low heat. Add the remaining 1 tablespoon of orange habanero sauce and stir to coat. Set the bacon aside in a single layer until assembly.

8. 8

   Fry the potatoes

   Fry the potato matchsticks in oil heated to 175°C (350°F) for 1 minute, or until golden and crisp. Drain on kitchen paper and sprinkle immediately with smoked salt.

9. 9

   Toast the rolls

   Brush the cut sides of the rolls with clarified butter. Set them butter-side down in a frying pan over medium heat and toast for 3–4 minutes, until golden.

10. 10

    Assemble the rolls

    Put a layer of rocket on the bottom half of each roll. Add egg salad, then scatter over the bacon and crispy potato strings.

What is an egg salad roll?

Egg salad is a familiar American sandwich filling made from chopped hard-cooked eggs, often bound with a creamy dressing. This version takes a more elaborate route: the yolks are blended with olive oil, mustard and hot sauce, then folded back into chopped whites.

Herbs, pickle and lemon brighten the rich filling, while spicy bacon and fried potato add crisp, savoury toppings. The toasted whole-grain roll gives everything a sturdy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 834 calories, 22g protein, 30g carbs, 70g fat.

The eggs and bacon provide most of the protein, while the rolls and potato contribute carbohydrates. Olive oil, clarified butter and bacon account for much of the fat. Serve with a generous portion of salad or fresh vegetables to add a lighter, crisp contrast to the rich roll.

Build the creamy filling

Yolks first: blending them with the vinegar, water, mustard and oil creates the smooth part of the dressing. Add the oil slowly while the processor runs so it incorporates evenly.

Whites last: folding the smooth yolk mixture into chopped whites keeps some distinct egg pieces in the finished salad. Chill the mixture before assembling so it stays manageable on the rolls.

Keep the flavours balanced

Fresh herbs: dill and chives bring a green, aromatic note, while chopped pickle adds a sharp, salty bite. Lemon zest and juice lift the richness of the egg-and-oil mixture.

Mustard and sauce: smoky garlic mustard goes into the yolk blend, and the second mustard is stirred into the salad. The orange habanero sauce seasons the filling and gives the bacon its spicy coating.

Get crisp toppings

Bacon: cook it until browned and crisp before draining off the rendered fat. Warm it gently with the reserved sauce so the pieces are coated without scorching.

Potato: cut the potato into thin, even matchsticks so they cook quickly. Fry at 175°C for 1 minute, then season while still hot so the smoked salt clings.

Toast and assemble at the end

Golden rolls: butter the cut sides and toast them butter-side down for 3–4 minutes. Keep an eye on the pan, since the rolls can brown quickly once the butter is hot.

Final assembly: add the rocket first, then the egg salad, bacon and potato strings. Putting the crisp toppings on just before serving helps them keep their texture.

What to serve alongside

The rolls are rich and filling, so a simple green salad or sliced tomatoes can make a fresh contrast. A bowl of lightly dressed crunchy vegetables is another easy side.

For a more substantial spread, serve with fruit or a small bowl of soup. Keep extra sauce on the side rather than adding too much to the assembled rolls.

Recipe notes & tips

• Have an ice bath ready before the eggs finish cooking so you can cool them promptly.
• Add the olive oil to the running food processor in a slow, steady stream.
• Chop the celery, herbs and pickle finely so they distribute evenly through the egg salad.
• Keep the bacon in a single layer after coating it with sauce so it does not steam.
• Fry the potato strings in batches if needed, keeping the oil at 175°C.
• Assemble the rolls just before serving to keep the potato strings crisp.

Variations

• Adjust the heat: use less orange habanero sauce for a milder filling and bacon topping.
• Change the herbs: replace some of the dill with extra chives for a gentler herbal flavour.
• Use a different pickle: finely chopped cornichons can stand in for dill pickle.
• Swap the bread: use sturdy toasted rolls or slices of whole-grain bread.
• Add a fresh crunch: layer thinly sliced cucumber into the roll with the rocket.

Common mistakes to avoid

• Adding oil too quickly: the yolk mixture may not blend smoothly; pour it in gradually while the processor runs.
• Skipping the ice bath: the eggs keep cooking in their hot shells; cool them straight after the standing time.
• Overcooking the bacon with sauce: the sauce can scorch; coat the bacon briefly over low heat.
• Crowding the frying pan: the bacon may cook unevenly; use a pan large enough for it to brown.
• Frying thick potato pieces: they can stay soft in the middle; cut thin, even matchsticks.
• Assembling too early: the potato strings can lose their crispness; add them just before serving.

How to store

Refrigerate leftover egg salad in a covered container and use within 3–4 days. Store the bacon and potato strings separately from the salad and rolls; re-crisp the bacon and potato briefly in a hot oven or frying pan before serving. Assemble fresh rather than storing completed rolls.

Frequently asked questions