A cook has suggested swapping mayonnaise for sour cream in egg sandwiches and salads, saying the simple change improves the taste and texture while cutting fat.
A simple swap for a tastier filling
Egg sandwiches are a popular autumn lunch option, offering soft bread and a creamy filling with plenty of protein. However, mayonnaise can make the filling bland, oily, or soggy, and its thick consistency may overwhelm other ingredients.
Sue, who runs the website Belly Laughs Living with her daughter Amy, recommends using sour cream instead. She said: “Amy and I started experimenting with the recipe to reduce the calorie count while maintaining the deliciousness of the 'traditional' egg salad.”
Why sour cream works better
Sue added: “Surprisingly, we came up with a fantastic substitute that is even better than mayonnaise. I never thought it would be possible, but it really is! We now use non-fat sour cream with lemon whenever we need mayonnaise in dishes like tuna salad, chicken salad, and so on.”
Sour cream has a similar thick consistency to mayonnaise, binding the ingredients together while producing a less greasy texture. It is also considerably lower in fat, making the sandwich feel lighter and less likely to cause bloating.
The swap keeps the filling smooth and adds a subtle tanginess that complements eggs well. It also pairs with lemon juice, dill, chives, black pepper, spring onions, and mustard.
How to make the egg filling
For the recipe, you will need six large eggs, 120ml of sour cream, two tablespoons of lemon juice, one tablespoon of Dijon mustard, one teaspoon of dill (dried or fresh), salt and pepper, and half a sweet red pepper (optional). For a savoury kick, you can add two tablespoons of chopped bacon pieces, though this is optional.
To prepare, hard-boil the eggs by placing them in a saucepan of cold water, bringing it to the boil, then simmering for 10 minutes. After cooking, plunge the eggs into cold water for 10 minutes to make peeling easier. Peel the eggs, chop them into small pieces, and in a separate bowl combine the sour cream, lemon juice, Dijon mustard, and dill. Stir in the eggs and any optional red pepper or bacon pieces. Serve the filling on fresh bread or crispy toast.
