Egg mayonnaise remains a popular sandwich choice, but it can feel a little heavy. A simple swap of mayonnaise for Greek yogurt can transform your egg sandwich into a creamier, lighter, and more flavorful meal.
Why Greek Yogurt Works Better Than Mayo
Mayonnaise is often used on sandwiches to make them creamier, but it can make a sandwich feel really heavy and fatty. Cook and Minty Kitchen founder Alla, who has never been a fan of mayonnaise, discovered that a far tastier egg filling can be achieved by substituting it with the right yogurt.
Alla said: "Classic egg salad is made with mayo, but this healthier take is made with Greek yogurt instead! Greek yogurt adds a creamy texture and extra protein to this mayo-free egg salad recipe."
Greek yogurt is a dense ingredient, meaning it delivers a luxuriously smooth and rich consistency without the oily or overpowering heaviness associated with mayonnaise. Traditional mayonnaise can dominate the other flavors in an egg filling while significantly boosting its calorie count due to its considerable fat content.
Greek yogurt, by contrast, has a lighter texture and a naturally sharp flavor that complements eggs beautifully, resulting in a fresher and more well-rounded taste. It also makes egg filling considerably less stodgy, meaning it can be enjoyed in sandwiches or salads without that uncomfortable bloated feeling afterwards.
How to Whip Up a Tastier Egg Filling Without Using Mayo
You will need:
- Six large eggs
- 35g of red onions (finely chopped)
- 25ml of lemon juice
- Two tablespoons of capers
- One tablespoon of Dijon mustard
- One tablespoon of dill
- Two tablespoons of Greek yogurt
- Sea salt
Method:
To begin, you will need to make the boiled eggs. Place the eggs inside a pot and fill with just enough water to cover them, then place the pot on a medium heat. Wait for the water to begin bubbling, then cover the pot with a lid and turn off the heat. Leave the eggs alone, untouched, for about 10 minutes, then drain the water and run the eggs under cold water.
Next, prepare the ingredients by peeling and chopping the eggs into small pieces. Also, finely chop the red onions into very tiny slices. Put the red onion into a small bowl and then drizzle the lemon juice over it. Let them sit for about five minutes; marinating them enhances the flavor, so you get a much better taste.
Now, you just have to assemble the egg filling. Place the eggs, yogurt, capers, Dijon mustard, dill, salt, and red onion into a bowl. Use a spatula to gently mix everything together, and your egg filling will be fresh, crisp, and a lot tastier than it normally would.
