Recipe developer Claire from Eat With Clarity has discovered a superior ingredient to combine with eggs – Greek yoghurt. Following some experimentation, she opted to use Greek yoghurt, and this nutritious egg salad was created.
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 Yogurt Works
Any variety of Greek yoghurt will suffice, provided it is plain and unsweetened. Either dairy-free or standard will work; simply ensure it contains no added sugar or flavourings. Greek yoghurt is not only an excellent source of protein, but it is also typically lower in fat and calories than mayonnaise, making it a healthier option that still satisfies 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 struggle with removing the shell, Claire recommends adding approximately one teaspoon of bicarbonate of soda to make peeling considerably easier. Once boiling, take the pot off the heat and leave to stand 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 roughly 10 minutes. Once cooled, cut 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 separately to create a creamier salad, before dicing up the whites. Claire, however, 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 tend to break down naturally anyway.
Transfer to a bowl with all the remaining ingredients and stir until thoroughly combined. This is also the stage at which you can fold in your diced celery, should you be using it. Taste and adjust the seasoning as required. Feel free to incorporate additional 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 creamy consistency.
