Salads and sandwiches remain classic lunchtime staples, and while there are endless ingredients and fillings to choose from, eggs have long been a popular choice to incorporate into them. Egg salad traditionally calls for mayonnaise to create a creamy consistency and boost the flavour; yet, frequently this can render it overly rich.
However, cook and recipe developer Claire from Eat With Clarity has discovered a superior ingredient to combine with eggs – Greek yoghurt. Following some experimentation, she opted to use Greek yoghurt, and this nutritious egg salad was created. 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 Greek yoghurt will suffice provided it is plain and unsweetened. Whether dairy-free or conventional will work; simply ensure it contains no added sugar or flavourings.
Greek yoghurt is not merely an excellent source of protein, but it is also typically lower in fat and calories than mayonnaise, rendering it a healthier substitute that still provides exceptional taste.
Begin by placing your eggs in a large pot of water and bring to the boil. Should you encounter difficulty removing the shell, Claire suggests adding approximately one teaspoon of baking soda to help them peel more smoothly.
Once boiling, remove from heat and let sit for about 10 to 12 minutes. Drain and rinse with cold water so they’re easy to handle.
Carefully peel off the shell and discard. Set the eggs aside to cool for about 10 minutes.
Once cooled, chop each egg into pieces. You can make them as large or small as you prefer; Claire enjoys doing a combination of both.
Some cooks choose to remove the yolks and mash them separately to create a creamier salad before dicing up the whites.
Claire’s preferred method is to chop everything together by slicing the egg in half lengthwise, then in half again lengthwise, before cutting each quarter into two to four additional chunks. There is no correct or incorrect approach.
Once everything is combined, the yolks become thoroughly mashed regardless.
Transfer to a bowl with all the remaining ingredients and mix together until fully combined. This is the stage at which you can incorporate your diced celery, should you wish to use it.
Taste and adjust the seasoning to your liking. Feel free to introduce additional salt, pepper, or perhaps some dill or red pepper flakes.
This nutritious egg salad will keep in the refrigerator for up to five days. Give it a thorough stir before serving to restore its wonderfully creamy consistency.
