Egg mayonnaise sandwiches taste better and stay less greasy when made with Greek yoghurt instead of mayonnaise, according to a recipe writer who tested the swap. The Express writer Katherine McPhillips found that using Greek yoghurt gives the filling a superior texture and a fresher, tangier flavour.
Why mayonnaise can ruin egg sandwiches
Mayonnaise is traditionally used in egg mayo because it binds the ingredients together and has a rich flavour that complements eggs. However, it is laden with fat and tends to seep through bread in hot weather, leaving the sandwich unpleasantly greasy.
Greek yoghurt has a thick and creamy consistency much like mayonnaise, yet contains no oil, so the sandwich is less greasy. Its fresher, slightly tangier flavour offsets the richness of the eggs, making the filling taste lighter and more satisfying instead of heavy and one-dimensional.
How to make egg filling without mayonnaise
To make the filling, you 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 hard-boiling the eggs: place them in a pot of cold water, bring to the boil on a high heat, then reduce to medium-low and leave for 10 minutes. Transfer the eggs to a bowl of ice-cold water and cool for a further 10 minutes.
Meanwhile, combine the Greek yoghurt, Dijon mustard, smoked paprika, salt and pepper in a bowl, stirring until smooth, and chop the spring onions. Once the eggs have cooled, peel and chop them into small pieces, or mash them with a fork for a creamier consistency. Add the eggs and spring onions to the bowl and stir until well combined, producing a flavoursome filling without fatty mayonnaise.
