Egg sandwiches are so much better if you swap mayonnaise for 1 tastier ingredient

Egg mayonnaise sandwiches are a classic summer lunch, but they can often turn greasy and oily in hot weather. I have discovered a simple way to keep them tasty using an ingredient most people have at the back of their fridge.

August is my preferred month for egg mayonnaise sandwiches, as it’s typically when I dust off my picnic blanket and dine outdoors more frequently to savour the final days of warm summer sunshine. It’s an affordable and simple sandwich to prepare without needing to switch on the oven, but egg filling can rapidly turn into an oily mess at this time of year if you rely on mayonnaise.

Mayonnaise is commonly used in sandwiches, as it helps bind the ingredients and boasts a naturally rich flavour that complements eggs beautifully. However, mayonnaise is laden with fat, and in my experience, it tends to seep through the bread in warm weather, leaving the sandwich unpleasantly greasy.

Nobody wants a soggy sandwich, so I set out to discover whether there was an alternative method for making egg filling. After experimenting with numerous recipes, I can confidently say it tastes far better when you substitute Greek yoghurt instead.

I appreciate that spreading yoghurt on your sandwiches might sound peculiar, but it lends the egg filling a considerably superior texture, which is why I now refuse to use mayonnaise for my lunch or picnics.

Greek yoghurt has a thick, creamy consistency comparable to mayonnaise, yet it contains no oil whatsoever, allowing you to enjoy your sandwich free from all that excessive greasiness.

Mayonnaise tends to be high in fat, which not only contributes unnecessary calories to an egg filling but can also overwhelm the other ingredients, leaving the filling tasting cloying and bland.

Greek yoghurt is my preferred choice, as its fresher and slightly tangier flavour beautifully offsets the richness of the eggs, resulting in a considerably more flavoursome sandwich.

Having made egg filling with Greek yoghurt throughout the summer, I have not only developed a preference for it, but many of my relatives have also declared it tastier, and now regularly request that I prepare the sandwiches for family gatherings.

How to make tasty egg filling without mayonnaise

You will need:

• Six eggs
• 60g of Greek yoghurt
• Two to three spring onions
• Two teaspoons of Dijon mustard
• One teaspoon of smoked paprika
• Salt and pepper

Method:

Begin by cooking the hard-boiled eggs. Place them in a pot of cold water, bring to a rolling boil, then reduce to medium-low for 10 minutes.

Once cooked, transfer the eggs to a bowl of ice-cold water and leave them to rest for a further 10 minutes.

In the meantime, combine the Greek yoghurt, Dijon mustard, smoked paprika, salt and pepper in a bowl and stir until smooth. Use this time to chop the spring onions as well.

Once the eggs are ready, peel and chop them into small pieces. Alternatively, mash them with a fork if you’d prefer a creamier, more spreadable consistency.

Add the chopped eggs and spring onions to the bowl and stir thoroughly until everything is well combined. You’ll now have a wonderfully tasty filling — no fatty mayonnaise required.