Stop adding mayonnaise to egg sandwiches when alternative ingredient makes them even tastier

Egg mayonnaise is the ideal dish for May, as we begin preparing more delicious sandwiches for picnics or simply to enjoy outdoors in the warm sunshine. It’s remarkably straightforward to prepare, yet it can occasionally turn out unpleasantly greasy if the wrong ingredients are used.

Mayonnaise is frequently spread on sandwiches to add creaminess, but as it consists largely of oil, it tends to deteriorate rather quickly in warm conditions. Not only does this produce a deeply off-putting smell, but it can leave a sandwich feeling uncomfortably heavy and fatty. Alla, a cook and founder of Minty Kitchen, has revealed that her dislike of mayonnaise led her to discover that a far tastier egg filling can be achieved by swapping it for the right type of yoghurt.

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 yoghurt is a wonderfully thick ingredient, delivering a rich and velvety texture without the oily or overpowering heaviness associated with mayonnaise.

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Traditional mayonnaise can dominate the other flavours in an egg filling while also pushing up the calorie count due to its considerable fat content, reports the Express.

Greek yoghurt, by contrast, has a lighter consistency and a naturally sharp flavour that complements eggs beautifully, lending the filling a fresher and more well-rounded taste.

It also makes egg filling far less stodgy, meaning it can be enjoyed in sandwiches or salads without leaving you feeling overly full or lethargic afterwards.

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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 yoghurt
• Sea salt

Method:

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1. 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 and then place the pot on a medium heat.
2. 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.
3. Next, prepare the ingredients by peeling and chopping witht the eggs into small pieces. Also, finely chop the red onions into very tiny slices.
4. 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 flavour, so you get a much better taste.
5. Now, you just have to assemble the egg filling. Place the eggs, yoghurt, capers, Dijon mustard, dill, salt and red onion into a bowl. Use a spatula to gently mix everything together, and your egg filling with be fresh, crisp and a lot tastier than it normally would.