Egg sandwiches taste better and are less oily if you swap mayonnaise for sour cream, according to a cook who runs the website Belly Laughs Living with her daughter Amy.
Mayonnaise is often used to make sandwiches richer but is high in fat and can become oily when mixed with egg. It can overpower the other ingredients and leave a wet, gloopy mixture spilling out of the sandwich.
A simple substitute
Sue, the cook behind Belly Laughs Living, said: “Amy and I started experimenting with the recipe to reduce the calorie count while maintaining the deliciousness of the ‘traditional’ egg salad.”
She added: “Surprisingly, we came up with a fantastic substitute that is even better than mayonnaise. I never thought it would be possible, but it really is! We now use non-fat sour cream with lemon whenever we need mayonnaise in dishes like tuna salad, chicken salad, and so on.”
Sour cream has a thick consistency similar to mayonnaise, helping bind the ingredients together while creating a less oily texture. It is also far less fatty, making the sandwich feel lighter and less likely to cause bloating.
Flavour and pairing
Using sour cream lets the egg sandwich retain a smooth texture while adding a slightly tangy flavour that complements the eggs. It pairs well with lemon juice, dill, chives, black pepper, spring onions and mustard.
How to make better egg sandwiches
You will need six large eggs, 120ml of sour cream, two tablespoons of lemon juice, one tablespoon of Dijon mustard, one teaspoon of dill (dried or fresh), salt and pepper, and half a sweet red pepper (optional). Two tablespoons of chopped bacon pieces can be added for a more savoury filling, though this is optional.
To begin, hard-boil the eggs in a saucepan of cold water, ensuring they are fully submerged. Bring to a boil, then lower the heat to a gentle simmer and cook for 10 minutes. Transfer the eggs to a bowl of cold water and let them sit for 10 minutes to make peeling easier. Peel, chop into small pieces, and set aside.
In a separate bowl, mix the sour cream, lemon juice, Dijon mustard and dill until smooth. Add the chopped eggs and the red pepper and bacon pieces, if using. Serve on fresh bread or crispy toast.
