Why Greek Yoghurt Beats Mayonnaise in Egg Sandwiches
Egg sandwiches are an ideal summer option when you're craving something savoury in the sunshine without the need to slave over a hot stove. Settling down in the garden or a local park with a well-made sandwich is one of the finest ways to make the most of the warmer weather, yet egg fillings can sometimes turn unpleasantly greasy when prepared with mayonnaise.
Mayonnaise is a popular choice for adding a creamy texture to sandwiches, but its high oil content means it tends to deteriorate rapidly on a sweltering day. This can leave the bread with a dreadful, soggy consistency that not only ruins your sandwich but can also render it overly soft and unpleasant-smelling, making it rather difficult to eat.
Fortunately, Justin Winn, a cook and co-founder of Real Simple Good, has revealed a superior approach to preparing egg sandwiches that holds up far better in the summer heat — simply swap out the mayonnaise for yoghurt.
The Secret Ingredient: Plain Whole-Milk Greek Yoghurt
Justin said: "Mayo usually brings creaminess and a vinegary tang; here, the yoghurt covers the creaminess, and the mustard plus the pickle cover the tang. Fresh dill ties it together."
"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. Sour cream or coconut yoghurt could work as well."
Greek yoghurt is a refreshing and velvety ingredient with a consistency comparable to mayonnaise, but considerably lighter, making it far less prone to spoiling your sandwich. Mayonnaise consists primarily of oils that do not cope well with heat, and tends to seep into the bread while also overwhelming the natural flavours of the remaining ingredients.
Benefits Beyond Texture: Fresher and Healthier
Greek yoghurt is produced from fermented milk, which can help keep egg filling fresher for considerably longer, while also carrying a subtle tangy flavour that complements egg beautifully, making it far more appetising.
Swapping to Greek yoghurt is an effortless way to prevent egg sandwiches from turning soggy in warm weather, while simultaneously reducing fat and calories, allowing you to enjoy your favourite picnic staple without any concern.
How to Make Better Egg Sandwiches
You will need:
- Six hard-boiled eggs
- 75g of celery (diced)
- 40g of red onion (diced)
- One medium dill pickle (gherkin)
- 60g of Greek yoghurt
- One tablespoon of dill
- One teaspoon of Dijon mustard
- One quarter teaspoon of smoked paprika
- One quarter teaspoon of black pepper
- Sea salt
Method:
Begin by placing the eggs in a saucepan with cold water, then set the pan on the hob over a medium-high heat. Once the water reaches a full boil, cover the pan with a lid and switch off the heat.
Leave undisturbed for 10 minutes until the eggs are hard-boiled. Run the eggs beneath cold water, which should make the shells considerably easier to peel. Next, chop the hard-boiled eggs into small pieces and transfer them to a bowl.
Finely dice the celery, red onion and dill pickle, then add these to the bowl as well. Stir everything together until thoroughly combined.
Then, add the Greek yoghurt, mustard, paprika, pepper and dill to the bowl. Taste, mix and season with salt as required.
Refrigerate until you are ready to use the filling in a sandwich, and it should taste far superior to any egg sandwiches you have previously made.
