Egg salad is easy to
make
in summer for a picnic or simple dinner side dish, but it can sometimes taste too greasy. If you have ever eaten egg salad and hated the texture it is likely because it contains mayonnaise that can make it really oily and disgusting.
However, Alla, a health expert and creator of
Minty Kitchen,
has shared that there is a better way to make egg salad without needing mayonnaise. It tastes incredible if you make it with Greek yoghurt. She said: “Classic egg salad is made with mayo, but this healthier take is made with Greek yoghurt instead.”
Swapping mayonnaise with Greek yoghurt can give the egg salad a protein boost while also reducing the amount of fat in this dish.
Many people really hate egg salad due to its yellow colour and mushy texture, but getting rid of mayonnaise greatly improves it appearance to make it much more appetising.
Greek yoghurt is much lighter, creamier and has a tangy taste which will infuse into the other ingredients to make egg salad much tastier.
Taking the time to make egg salad without any mayonnaise makes it much healthier, so you can enjoy eating it without worrying about calories and you indulge in all your favourite summer foods without any worry.
How to make better egg salad
You will need:
- Six eggs
- 30g of red onion (chopped up)
- 10g of dill (chopped up)
- Two tablespoons of Greek yoghurt
- Two tablespoons of capers
- One tablespoon of Dijon mustard
- One tablespoon of lemon juice
- Salt
Method:
Start by arranging eggs in a saucepan, pouring in just enough water to cover them. Set to cook on medium flame until the water reaches a rolling boil.
Once the water reaches a boil, cover the pot and switch off the heat. Allow the eggs to sit undisturbed for 10 minutes. After the time is up, drain the water and cool the eggs under a cold tap to halt further cooking.
Then, slice the red onion, place it in a small bowl, and squeeze in the lemon juice. Give it a stir and set it aside while you prepare the remainder of the salad.
Peel the eggs, transfer them to a bowl, and dice them. Combine the diced eggs with Greek yoghurt, capers, Dijon mustard, dill, salt, and marinated red onions along with any residual lemon juice in a bowl.
Mix all the ingredients together and your delicious, creamy egg salad is ready to be eaten.
