Egg mayonnaise sandwiches are a classic summer lunch, but in hot weather the filling can quickly become greasy and oily. One simple ingredient swap prevents that, and the result is said to taste even better.
Katherine McPhillips, writing in an opinion piece for What's On, explains that August is her preferred month for egg mayonnaise sandwiches because it is when she dusts off her picnic blanket and eats outdoors more often. The sandwich is affordable and simple to make without turning on the oven, but egg filling made with mayonnaise can rapidly turn into an oily mess at this time of year.
Why mayonnaise can spoil the sandwich
Mayonnaise is commonly used because it binds ingredients and has a naturally rich flavour that complements eggs. However, it is laden with fat, and in warm weather it tends to seep through the bread, leaving the sandwich unpleasantly greasy. With that in mind, McPhillips set out to find an alternative way to make egg filling.
After experimenting with numerous recipes, she says egg filling tastes far better when Greek yoghurt is substituted for mayonnaise. While spreading yoghurt on sandwiches might sound peculiar to some, it gives the filling a considerably superior texture. McPhillips now refuses to use mayonnaise for her lunch or picnics.
Greek yoghurt is creamier and less oily
Greek yoghurt has a thick, creamy consistency comparable to mayonnaise, but it contains no oil whatsoever, allowing the sandwich to be enjoyed without excessive greasiness. Mayonnaise tends to be high in fat, which not only adds unnecessary calories but can also overwhelm the other ingredients, leaving the filling tasting cloying and bland.
Greek yoghurt, by contrast, has a fresher and slightly tangier flavour that offsets the richness of the eggs, making the sandwich more flavoursome. After making egg filling with Greek yoghurt throughout the summer, McPhillips has developed a clear preference for it, and many of her relatives have also declared it tastier. They now regularly request that she prepare the sandwiches for family gatherings.
How to make tasty egg filling without mayonnaise
To make the filling, 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 a rolling boil, then reduce to medium-low and 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 and stir until smooth. Use this time to chop the spring onions as well.
Once the eggs are ready, peel and chop them into small pieces. Alternatively, mash them with a fork if you prefer a creamier, more spreadable consistency. Add the chopped eggs and spring onions to the bowl and stir thoroughly until everything is well combined. The result is a wonderfully tasty filling with no fatty mayonnaise required.
