mayo free

Creamy herby avocado pesto deviled eggs made mayo-free. An amazing appetizer or snack!

Avocado Pesto Deviled Eggs

California avocado (peeled)

basil (loosely packed)

Tbsp basil pesto sauce

Tbsp mustard

tsp sea salt (to taste)

eggs (hard boiled)

Fill a pot with water and add the eggs. Bring to a full boil on the stove top and cook for 10 minutes. Immediately transfer to an ice bath and allow eggs to chill at least 10 minutes.

While you’re cooking or chilling your eggs, add the avocado, basil, pesto sauce, mustard, and sea salt to a food processor.

Peel the eggs. Slice them in half length-wise and scoop out the cooked yolks. Add the yolks to the food processor with the rest of the ingredients.

Process this mixture until it’s very creamy. You may need to stop your food processor a couple of times to scrape the sides with a rubber spatula to help it move along.

Fill the egg whites with the avocado pesto mixture, garnish with chives, and enjoy!

This Healthier Mayo-Free Macaroni Salad is made with Greek yogurt and is so flavorful!

Healthier Mayo-Free Macaroni Salad

macaroni

cherry tomaotes

green pepper

corn kernels

cucumber

red onion

low fat Greek yogurt

water

white wine vinegar

dijon mustard

maple syrup

dill

parsley

garlic powder

onion powder

paprika

Cook macaroni according to package directions.  Drain, rinse with cold water and add to a large bowl.

Add all the diced vegetables to the pasta.

Add all dressing ingredients to a jar or small bowl and mix until combined.  Pour desired amount of dressing over macaroni salad and mix until combined.

Serve immediately or refrigerate up to 3 days.

Original and different riff on the classic. This one is mayo free, egg free and vegan. It&#39;s allergy friendly and easy to make. You will love the &quot;quick pickled&quot; cucumbers and onions and the sweet and tangy mustard, vinegar and dill dressing.

Dill "Pickle" Potato Salad

yukon gold potatoes

english cucumber

red onion (sliced thin according to your preference)

lemon (squeezed)

tbsp white vinegar

tbsp dijon mustard

olive oil

tsp salt

tbsp dill (chopped)

green onions (chopped white and green parts)

First boil the potatoes. Add them to a pot whole, with skins on and boil until fork tender. This can take 15-30 minutes depending on how large the potatoes are. Pro tip: put the larger potatoes on the bottom and small on top then cover with water and boil. Once tender, drain water and let cool until ok to touch without getting burned. Cut in bite sized pieces. Reserve until last step.

Make the dressing by combining vinegar, dijon mustard, maple syrup, olive oil, dill, salt and green onions in a small bowl and whisking.

To a large bowl add the cucumbers and red onion. Add 1/2 the dressing and toss. Then add the potatoes, the rest of the dressing, a pinch of salt and black pepper and half a lemon juiced. Toss until well combined.

This salad is good for up to 4 days as the cucumbers and onions get more pickled with time!

I wish I had made it the night before, but this recipe is so easy and delicious! I'm really good (bad?) at making a new recipe for big family gatherings. This sounded so good and didn't disappoint. The food was going to be out for several hours, so no mayo was perfect.

OMG we absolutely loved this recipe! Such a nice twist and very satiating. My husband raves about all the salads I make and I can't even take the credit for the recipes! Every single one that we've tried has been outstanding.

I make this once a week because I love it so much. I’ve swapped the cucumber for fennel a couple times when I need it to last a few days and it’s so good. This is a great recipe for those doing the Starch Solution diet, just skip the olive oil in the dressing, it’s still drinkable! 🤤

Made this recipe to serve at a gathering with a person who is vegan in our midst. It will be my new go to potato salad recipe. Yum!! Thanks for another wonderful recipe!

This potato salad is so delicious!! Thanks for sharing your recipe.

Wonderful and a fav for my friends that don’t like mayo. I will say that this does need a little bit of added seasoning. So I add in 2 tablespoons of actual pickle juice, garlic, extra salt, and pepper.

I made this salad for our 4th of July picnic.  Everyone loved this disk. We are all dill pickle lovers. This salad goes well with everything. Thank you for your creativity!
 Dill we eat this again!

Love how zesty and fresh this potato salad tastes. Its perfect to cut the heaviness of burgers &amp; hot dogs.

Made this salad for a potluck! Everyone absolutely loved it! Thanks for sharing the recipe!

This is phenomenal. The dressing is the perfect mix of sweet and tangy with the mustard and vinegar. Feels a little high-end/fancy with the fresh dill and appealing color contrast but really really simple to make. Will be our new side go-to, no doubt!

Top 3 mayo free recipes from across the web

The most viewed mayo free recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Avocado Pesto Deviled Eggs

Healthier Mayo-Free Macaroni Salad

Dill "Pickle" Potato Salad

Top 3 mayo free recipes from across the web

The most viewed mayo free recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Avocado Pesto Deviled Eggs

Healthier Mayo-Free Macaroni Salad

Dill "Pickle" Potato Salad

The most viewed mayo free recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine