For those who aren’t big fans of mayonnaise or are looking to eat less fat, being able to enjoy egg mayo may seem out of reach. But a cook has released a recipe that creates a healthier alternative with one easy swap.
Minty Kitchen shared a recipe for “healthy egg salad” using Greek yoghurt instead of mayonnaise. They said it adds “a creamy texture” and extra protein to the mix. They also recommended adding Dijon mustard, lemons, salt, capers, onion, and dill for texture and flavour.
For the perfect boiled eggs, Bon Appetit recommends bringing a large saucepan to a boil over medium-high heat. Carefully lower the eggs in, as even small cracks can cause them to break in the hot water.
Cook the eggs for 12 minutes, maintaining a gentle boil, and then remove them from the water. Put them in a bowl of ice water to stop cooking and let them cool.
Eggs are most easily peeled by gently cracking the entire shell and removing it starting at the bottom, where there will be an air pocket.
To make the egg salad, chop the eggs into your preferred size. Then, mix with the yoghurt – Minty Kitchen uses two tablespoons of yoghurt for six large eggs.
You can then put in any additional ingredients you prefer, such as capers, onions, and mustard. The salad can be served on crackers, toast, bagels, or wraps, with greens or in a salad wrap.
Swapping out mayonnaise for Greek yoghurt can also be done with tuna and coleslaw. You could also use avocado, sour cream, or a plant-based yoghurt instead of mayonnaise.
