Egg mayonnaise sandwiches get a flavour upgrade when Greek yoghurt is added to the mix, according to food experts. The simple addition cuts through the richness of the mayonnaise, lending the classic filling a delicious tanginess.
Why Greek yoghurt works
Greek yoghurt is not only a good source of protein, but it is also generally lower in fat and calories than mayonnaise, making it a healthier addition that doesn’t compromise on flavour. The overall result is a much smoother egg mix and a lighter taste that still packs a satisfying punch.
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.”
The best ratio
Food experts recommend using a 50/50 ratio of mayonnaise and Greek yoghurt in an egg sandwich, as replacing mayonnaise entirely with yoghurt can make the dish a little overly tart. Greek yoghurt alone can also turn your bread a bit soggy due to its water content, so using equal portions of the two is the best option for 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.
“How much yoghurt you use depends on what results you want. If you’re just easing into the idea, start with a 3:1 ratio - three parts mayo to one part yoghurt. 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
When adding yoghurt to your egg salad, Shayma recommends opting for a full-fat Greek-style one rather than a low-fat version, which are typically a bit runnier. She added: “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. As for using goat or sheep’s milk yoghurt? Well, maybe, but if there’s a hint of grassiness, it won’t enhance your egg salad. Stick to full-fat, Greek-style yoghurt, and your egg salad will thank you.”
