Food creator Claire from Eat With Clarity has shared a simple swap that transforms traditional egg salad: replacing mayonnaise with Greek yogurt. The result is just as creamy but lighter and packed with more protein.
Why Greek Yogurt Works
Claire admitted initial skepticism but was won over by the outcome. 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."
Any plain, unsweetened Greek yogurt works, whether dairy-free or regular, as long as it has no added sugar or flavorings. Compared to mayonnaise, Greek yogurt is typically lower in fat and calories while offering a protein boost, making it a more nutritious choice without sacrificing flavor.
Egg Salad Recipe
Ingredients:
- Six large eggs
- 50g of plain Greek yogurt
- 25g of diced green 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:
Place eggs in a large pot of water and bring to a boil. If peeling is difficult, Claire suggests adding about one teaspoon of baking soda to ease the process.
Once boiling, remove from heat and let rest for 10 to 12 minutes. Drain and rinse under cold water until cool enough to handle. Remove shells and set eggs aside to cool for about 10 minutes.
Chop each egg into chunky pieces—size is personal preference; Claire likes a mix of larger and smaller chunks. Some prefer separating yolks and mashing them for extra creaminess, but Claire chops everything together, slicing eggs lengthwise, then again, then cutting each quarter into two to four pieces.
Once combined, the yolks naturally break down and mash. Transfer to a bowl with all remaining ingredients and stir thoroughly. Fold in diced celery if using. Taste and adjust seasoning, adding more salt, pepper, or a pinch of dill or red pepper flakes to suit your palate.
Storage and Serving
This wholesome egg salad keeps in the refrigerator for up to five days. Stir well before serving to restore its creamy texture.
