Recipe creator Claire from Eat With Clarity has discovered a superior ingredient to combine with eggs – Greek yoghurt – as a replacement for mayonnaise in egg salad. Following some experimentation, she found that Greek yoghurt creates a healthier, lighter, and equally creamy version.
She said, "I was kind of sceptical at first, but honestly, it's so good, and with the other ingredients in here, you can't tell the difference between this version and the classic."
Why Greek Yoghurt Works
Any variety of Greek yoghurt will suffice, provided it is plain and unsweetened. Either dairy-free or regular will be fine; simply ensure it contains no added sugar or flavourings. Greek yoghurt isn't just an excellent source of protein, but it's also typically lower in fat and calories than mayonnaise, making it a healthier option that still delivers on flavour.
Ingredients
- Six large eggs
- 50g of plain Greek yoghurt
- 25g of diced spring onion
- One to two teaspoons of Dijon mustard
- Half a teaspoon of salt
- Quarter teaspoon of black pepper
- One to two stalks of celery, diced (optional)
Method
Begin by placing your eggs in a large pot of water and bringing it to the boil. Should you ever struggle with removing the shell, Claire recommends adding roughly one teaspoon of bicarbonate of soda to help them peel more effortlessly. Once boiling, take off the heat and leave to rest for around 10 to 12 minutes. Drain and rinse with cold water so they're comfortable to handle. Carefully remove the shell and discard. Set the eggs to one side to cool for approximately 10 minutes.
Once cooled, chop each egg into chunks. You can make them as large or small as you prefer; Claire enjoys doing a combination of both. Some people choose to remove the yolks and mash them to create a creamier salad before dicing up the whites. Claire prefers to chop everything together by cutting the egg in half lengthways, then in half again lengthways, before cutting each quarter into two to four further chunks. There's no right or wrong approach. Once everything is combined, the yolks become thoroughly mashed anyway.
Transfer to a bowl with all the remaining ingredients and stir together until thoroughly combined. This is the stage where you can incorporate your diced celery if you're using it. Taste and adjust the seasoning as desired. Feel free to introduce more salt, pepper, or even some dill or red pepper flakes.
This nutritious egg salad will keep in the fridge for up to five days. Give it a thorough stir before serving to restore its lovely creamy consistency.
