Swap mayonnaise for better ingredient to make egg salad lighter and creamier

A food creator shared how swapping out mayonnaise for a light alternative in egg salad makes it just as creamy, with the added benefits of more protein

Salads and sandwiches remain lunchtime staples, and while the choice of ingredients and fillings is virtually limitless, eggs have long been a popular addition. Egg salad traditionally relies on mayonnaise to provide creaminess and boost flavour, yet this often results in an overly greasy texture.

However, cook and recipe creator Claire from Eat With Clarity has discovered a superior alternative to pair with eggs — Greek yoghurt. Following some experimentation, she opted to try Greek yoghurt, and this healthier take on egg salad was the result.

She said: “I was kind of sceptical at first, but honestly, it’s so good, and with the other ingredients in here, you can’t tell the difference between this version and the classic.”

Any variety of plain, unsweetened Greek yoghurt will suffice — whether dairy-free or regular — provided it contains no added sugar or flavourings.

Greek yoghurt not only serves as an excellent protein source, but is also typically lower in fat and calories than mayonnaise, making it a more nutritious choice without compromising on flavour, reports the Express.

Egg salad

Ingredients

• Six large eggs
• 50g of plain Greek yoghurt
• 25g of diced green onion
• One to two teaspoons of Dijon mustard
• Half a teaspoon of salt
• Quarter teaspoon of black pepper
• One to two stalks of celery, diced (optional)

Method

Begin by placing your eggs in a large pot of water and bringing to the boil. Should you encounter difficulty removing the shell, Claire recommends adding approximately one teaspoon of baking soda to facilitate easier peeling.

Once boiling, remove from the heat and leave to rest for approximately 10 to 12 minutes. Drain and rinse under cold water until cool enough to handle.

Carefully remove the shells and discard. Set the eggs aside to cool for around 10 minutes.

Once cooled, chop each egg into chunky pieces. The size is entirely down to personal preference; Claire favours a combination of larger and smaller pieces.

Some prefer to separate the yolks, mashing them to lend the salad a creamier consistency, before chopping up the whites separately.

Claire’s preferred method is to chop everything together — slicing the egg in half lengthwise, then in half again lengthwise, before cutting each quarter into two to four further chunks. There is no definitive right or wrong approach.

Once everything is combined, the yolks tend to break down and mash naturally anyway.

Transfer to a bowl with all the remaining ingredients and stir thoroughly until well combined. This is also the stage at which to fold in your diced celery, should you be using it.

Taste and adjust the seasoning as required, adding more salt, pepper, or perhaps a pinch of dill or red pepper flakes to suit your palate.

This wholesome egg salad will keep in the refrigerator for up to five days. Give it a thorough stir prior to serving to restore its satisfyingly creamy texture.