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Egg sandwiches are much tastier if you swap out mayonnaise for a better kitchen ingredient

Reach Daily Express | May 7, 2026 5:40 PM CST

Egg mayonnaise is the perfect meal in May, when we start making more tasty sandwiches for picnics or simply to take outside to enjoy the sunshine. It is really easy to make, but it can sometimes have a horrible, greasy texture if you use the wrong ingredients.

Mayonnaise is often used on sandwiches to make them creamier, but since it is mostly made up of oil, it tends to spoil quite quickly in warm weather. Not only will this smell deeply unappetising, but it can make a sandwich feel really heavy and fatty. Instead, Alla, a cook and founder of Minty Kitchen has stated that she dislikes mayonnaise, which led to her discovering you can make a tasty egg filling by using the right yoghurt instead.

Alla said: "Classic egg salad is made with mayo, but this healthier take is made with Greek yogurt instead! Greek yogurt adds a creamy texture and extra protein to this mayo-free egg salad recipe."

Greek yoghurt is a thick ingredient, so it still provides a creamy and rich texture without tasting oily or overly heavy like mayonnaise.

Mayonnaise can be quite rich and overpower the other flavours in egg filling, while also increasing its calorie content thanks to its high fat content.

However, Greek yoghurt has a lighter consistency and a natural tangy flavour that pairs well with eggs which gives the filling a fresher and more balanced taste.

It also makes egg filling feel less heavy, so it can be enjoyed in sandwiches or salads without feeling overly rich or sluggish afterwards.

How to make better egg filling without needing mayo

You will need:

Six large eggs
35g of red onions (finely chopped)
25ml of lemon juice
Two tablespoons of capers
One tablespoon of Dijon mustard
One tablespoon of dill
Two tablespoons of Greek yoghurt
Sea salt

Method:

To begin, you will need to make the boiled eggs. Place the eggs inside a pot and fill with just enough water to cover them and then place the pot on a medium heat.

Wait for the water to begin bubbling, then cover the pot with a lid and turn off the heat. Leave the eggs alone, untouched, for about 10 minutes, then drain the water and run the eggs under cold water.

Next, prepare the ingredients by peeling and chopping witht the eggs into small pieces. Also, finely chop the red onions into very tiny slices.

Put the red onion into a small bowl and then drizzle the lemon juice over it. Let them sit for about five minutes; marinating them enhances the flavour, so you get a much better taste.

Now, you just have to assemble the egg filling. Place the eggs, yoghurt, capers, Dijon mustard, dill, salt and red onion into a bowl. Use a spatula to gently mix everything together, and your egg filling with be fresh, crisp and a lot tastier than it normally would.