Egg sandwich will be creamier and tastier if you swap mayonnaise for lighter option

Egg mayonnaise is a wonderful choice in May, as we begin preparing more delicious sandwiches for picnics or simply to savour in the sunshine. While it’s straightforward to prepare, using the wrong ingredients can result in an unpleasant, greasy consistency.

Mayonnaise is a popular sandwich spread that adds creaminess, but given that it’s predominantly oil-based, it tends to deteriorate rather quickly in warm temperatures.

Not only does this produce an off-putting smell, but it can leave a sandwich feeling uncomfortably 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 yoghurt.

Alla said: “Classic egg salad is made with mayo, but this healthier take is made with Greek yoghurt instead! Greek yoghurt adds a creamy texture and extra protein to this mayo-free egg salad recipe.”

Greek yoghurt is a dense ingredient, meaning it delivers a luxuriously smooth and rich consistency without the oily or overpowering heaviness associated with mayonnaise, reports the Express.

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Traditional mayonnaise can dominate the other flavours in an egg filling while significantly boosting its calorie count due to its considerable fat content.

Greek yoghurt, by contrast, has a lighter texture and a naturally sharp flavour 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.

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

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Method:

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.