This simple mix adds a delicious tanginess, improves texture, and makes for a lighter, healthier meal
Sandwiches remain the quintessential lunchtime choice, and while there’s an extensive selection of fillings available, eggs have consistently been a popular option. When paired with mayonnaise to add texture and flavour, the combination creates a fulfilling meal; this simple dish can be further enhanced with a single straightforward ingredient.
According to culinary specialists, incorporating Greek yoghurt into the mixture helps balance the heaviness of mayonnaise and adds a pleasant sharpness, creating a considerably smoother, airier result.
Beyond being an excellent protein source, Greek yoghurt typically contains less fat and fewer calories than mayonnaise, making it a more nutritious choice that maintains full flavour.
BBC Good Food explains: “Greek yoghurt is made from cow’s milk that is strained to remove the whey, this results in a thicker consistency compared to natural yoghurt. It also has a tangier flavour and can often be used as a healthier substitute to mayonnaise, sour cream or crème fraîche.”
Culinary specialists suggest using equal measures of mayonnaise and Greek yoghurt in an egg sandwich, as substituting mayonnaise entirely with yoghurt can make the dish somewhat too sharp, reports the Express.
Greek yoghurt by itself may also cause your bread to become rather soggy owing to its moisture content, so combining equal amounts of both ingredients offers the ideal equilibrium of taste and consistency.
Describing how to improve the taste of an egg salad sandwich using Greek yoghurt, cook and recipe developer Shayma Saadat explained: “Egg salad can be rich, sometimes too rich. That’s where yoghurt comes in, offering tang and contrast.
“It cuts through the heaviness of mayo, which, on its own, can make egg salad feel dense. Yoghurt not only lightens the egg salad, but also improves the texture, making the salad smoother. That’s why I mix the two; I let them work together for the best balance.
“How much yoghurt you use depends on what results you want. If you’re just easing into the idea, start with a 3:1 ratio – three parts mayo to one part yoghurt.
“If you’re ready for this upgrade and prefer lighter and tangier egg salads, like I do, go for a 1:1 ratio. It makes the egg salad feel brighter and more balanced.”
When incorporating yoghurt into your egg salad, Shayma suggests choosing a full-fat Greek-style variety instead of a low-fat alternative, which tends to be somewhat runnier.
She added: “Not all yoghurts are created equal, and this isn’t the place for low-fat or runny ones. If you’re using yoghurt in egg salad (and I will die on this hill), it has to be thick, full-fat, and preferably Greek-style.
“Anything thinner will make your salad loose, and you definitely don’t want to use anything sweet or flavoured. Greek yoghurt also works because it’s thick and creamy without being gluey.
“As for using goat or sheep’s milk yoghurt? Well, maybe, but if there’s a hint of grassiness, it won’t enhance your egg salad. Stick to full-fat, Greek-style yoghurt, and your egg salad will thank you.”
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