Egg sandwiches are a popular summer snack, but they often become soggy and greasy when made with mayonnaise. Chef Justin Winn, co-founder of Real Simple Good, suggests a simple swap: use Greek yoghurt instead of mayonnaise. This substitution keeps the sandwich fresh, creamy, and more flavorful in hot weather.
Why Greek Yoghurt Works Better
Mayonnaise contains oils that break down quickly in heat, seeping into bread and creating an unpleasant texture. Greek yoghurt, on the other hand, is made from fermented milk and has a thick, creamy consistency similar to mayo but lighter. It resists heat better and adds a subtle tang that complements eggs. According to Winn, "Plain whole-milk Greek yoghurt works well in place of mayo because it has a thick, almost mayo-like texture and a mild flavour that stays out of the way." He also notes that sour cream or coconut yoghurt can be alternatives.
Recipe for Superior Egg Sandwiches
To make the filling, you will need: six hard-boiled eggs, 75g diced celery, 40g diced red onion, one medium dill pickle (gherkin), 60g Greek yoghurt, one tablespoon dill, one teaspoon Dijon mustard, one-quarter teaspoon smoked paprika, one-quarter teaspoon black pepper, and sea salt to taste.
Start by placing eggs in a pot of cold water, bring to a boil, then cover and turn off the heat. Let sit for 10 minutes. Cool under running water, peel, and chop into small pieces. Finely dice the celery, onion, and pickle, and mix with the eggs. Stir in the yoghurt, mustard, paprika, pepper, and dill. Season with salt if needed. Refrigerate until ready to use.
Benefits Beyond Taste
Using Greek yoghurt not only prevents sogginess but also reduces fat and calories compared to mayonnaise. The result is a lighter, fresher sandwich ideal for picnics or outdoor dining. Winn adds, "Fresh dill ties it together," highlighting the enhanced flavor profile.
