Egg mayonnaise sandwiches are a classic lunch option, but the filling can quickly become an oily disaster when mayonnaise is used. A simple swap to Greek yoghurt offers a tastier, less greasy alternative.
Traditionally, mayonnaise has been the go-to sandwich ingredient, binding everything together while lending a naturally indulgent flavour that complements eggs. However, its high fat content means it tends to seep through the bread, leaving sandwiches unpleasantly greasy.
Why Greek yoghurt works better
After experimenting extensively with various recipes, The Express writer Katherine McPhillips discovered that Greek yoghurt makes for a far superior egg filling. Swapping yoghurt into the sandwich might seem outlandish, but the improvement in texture is evident, and McPhillips has completely abandoned mayonnaise for both everyday lunches and picnics.
Greek yoghurt boasts a thick and creamy consistency that rivals mayonnaise, yet contains no oil, allowing the sandwich to be enjoyed without unwanted greasiness. Mayonnaise's high fat content not only piles on unnecessary calories but can also overwhelm other ingredients, resulting in a filling that tastes overly rich and surprisingly flat.
How to make the egg filling
In McPhillips' experience, Greek yoghurt is the superior choice, as it boasts a fresher and slightly tangier flavour that perfectly offsets the richness of the eggs, resulting in a more flavoursome sandwich.
To make the filling, you will need six eggs, 60g of Greek yoghurt, two to three spring onions, two teaspoons of Dijon mustard, one teaspoon of smoked paprika, and salt and pepper.
Start by preparing the hard-boiled eggs. Place them in a pot filled with cold water, bring to the boil on a high heat, then reduce to a medium-low heat for 10 minutes. Once cooked, transfer the eggs to a bowl of ice-cold water and leave them to rest for a further 10 minutes. Meanwhile, combine the Greek yoghurt, Dijon mustard, smoked paprika, salt and pepper in a bowl and stir until smooth, and chop the spring onions.
Once the eggs are ready, peel and dice them into small pieces, or mash them with a fork for a creamier, more spreadable consistency. Add the chopped eggs and spring onions to the bowl and stir thoroughly until well combined, creating a tasty filling without any need for mayonnaise.
