Egg salad, a classic lunchtime favourite, can be made both tastier and healthier by swapping mayonnaise for Greek yoghurt. Cook and recipe creator Claire from Eat With Clarity developed this alternative after experimenting in the kitchen.
Why Greek Yoghurt Works as a Mayonnaise Substitute
Traditional egg salad relies on mayonnaise for creaminess, but it can become greasy. Claire found that plain, unsweetened Greek yoghurt—whether dairy-free or regular—provides the same texture with fewer calories and less fat. 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.”
Ingredients for Healthier Egg Salad
- 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)
Step-by-Step Method
Start by placing the eggs in a large pot of water and bringing to a boil. For easier peeling, Claire recommends adding about one teaspoon of baking soda. Once boiling, remove from heat and let sit for 10 to 12 minutes. Drain and rinse with cold water, then carefully peel the shells. Set the eggs aside to cool for about 10 minutes.
Dice each egg into chunks of your preferred size; Claire prefers a mix of sizes. Some people remove the yolks and mash them separately for extra creaminess, but Claire chops everything together. She explains, “There’s no right or wrong way to do it. When everything gets mixed together, the yolks get really mashed up anyway.”
Add the diced eggs to a bowl with all remaining ingredients and stir until well combined. If using celery, add it at this stage. Taste and adjust seasonings—add more salt, pepper, dill, or red pepper flakes as desired.
Storage and Serving Tips
This healthy egg salad will store in the fridge for up to five days. Before serving, give it a good stir to restore its creamy consistency.
