Egg mayonnaise sandwiches can be a greasy mess, but swapping the mayonnaise for Greek yoghurt produces a tastier, less oily filling, according to a food writer who tested the alternative.
The Express writer Katherine McPhillips experimented with numerous recipes and confirmed that egg filling tastes far superior when Greek yoghurt is used in place of mayonnaise. As a result, she has completely abandoned mayonnaise for both lunches and picnics.
Why Greek yoghurt works better
Greek yoghurt has a thick, velvety texture similar to mayonnaise, yet contains no oil, meaning the sandwich is free from unwanted grease. Mayonnaise tends to be particularly high in fat, which adds unnecessary calories to an egg filling and can overwhelm the other ingredients, making the filling cloying and bland.
Greek yoghurt is the preferred choice because its fresher, slightly tangier flavour offsets the richness of the eggs, resulting in a more satisfying sandwich.
How to make egg filling without mayonnaise
To make the filling at home, 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.
Begin by cooking the hard-boiled eggs. Place them in a pot of cold water, bring to the boil on a high heat, then reduce to medium-low and leave to cook 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, mixing until smooth, and chop the spring onions. When the eggs are ready, peel and chop them into small chunks, or mash them with a fork for a creamier, more spreadable consistency. Add the chopped eggs and spring onions to the bowl and stir everything together until well combined.
