Egg sandwiches become much tastier when mayonnaise is combined with a simple ingredient: Greek yoghurt. The addition cuts through the richness of mayonnaise, providing a lighter, tangier flavour, according to food experts.
Why Greek Yoghurt Works
Greek yoghurt brings a tangy flavour that balances the heaviness of mayonnaise. It is also a healthier option, being lower in fat and calories while offering protein. The result is a smoother egg mix with a lighter taste that remains satisfying.
BBC Good Food explains: “Greek yoghurt is made from cow's milk that is strained to remove the whey, this results in a thicker consistency compared to natural yoghurt. It also has a tangier flavour and can often be used as a healthier substitute to mayonnaise, sour cream or crème fraîche.”
Recommended Ratios
Food experts advise using a 50/50 ratio of mayonnaise and Greek yoghurt. Replacing mayonnaise entirely with yoghurt can make the dish overly tart, and yoghurt alone may turn bread soggy due to its water content. Equal portions ensure the perfect balance of flavour and texture.
Cook and recipe developer Shayma Saadat said: “Egg salad can be rich—sometimes too rich. That’s where yoghurt comes in, offering tang and contrast. It cuts through the heaviness of mayo, which, on its own, can make egg salad feel dense. Yoghurt not only lightens the egg salad, but also improves the texture, making the salad smoother. That’s why I mix the two; I let them work together for the best balance.”
Saadat suggests starting with a 3:1 ratio (three parts mayo to one part yoghurt) for those new to the idea, and a 1:1 ratio for a lighter, tangier result. She added: “If you’re ready for this upgrade and prefer lighter and tangier egg salads, like I do, go for a 1:1 ratio. It makes the egg salad feel brighter and more balanced.”
Choosing the Right Yoghurt
Saadat emphasizes using full-fat Greek-style yoghurt rather than low-fat versions, which are runnier. She explained: “Not all yoghurts are created equal, and this isn’t the place for low-fat or runny ones. If you’re using yoghurt in egg salad (and I will die on this hill), it has to be thick, full-fat, and preferably Greek-style. Anything thinner will make your salad loose, and you definitely don’t want to use anything sweet or flavoured. Greek yoghurt also works because it’s thick and creamy without being gluey.”
She advises against using goat or sheep’s milk yoghurt if there is any hint of grassiness, as it won’t enhance the egg salad. Stick to full-fat, Greek-style yoghurt for the best results.
