Egg salad is a classic sandwich filling or a great side for warm weather dinners, but you don’t need mayonnaise to make it. Mayonnaise can give salads a slick, greasy texture that many people find off-putting - and it is also high in calorie-dense fats that are not considered healthy.

However, Alla, a cook and creator of Minty Kitchen, discovered a simple way to make egg salad much tastier without mayonnaise - and all you need is Greek yoghurt. She said: “Classic egg salad is made with mayo, but this healthier take is made with Greek yoghurt instead!" Greek yoghurt adds a creamy texture and extra protein to this mayo-free egg salad recipe.

Greek yoghurt is lighter than mayonnaise and is much creamier, so your egg salad will have a much better consistency.

There is also a natural tangy taste to Greek yoghurt that blends well with other ingredients, which will make egg salad zestier and tastier.

It also has fewer calories and fat than mayonnaise, while adding more protein so you can eat it without any guilt.

Greek yoghurt also helps gives egg salad a much more enjoyable taste while also making it healthier, making it perfect to serve at your next picnic, barbecue or light dinner.

How to make tasty egg salad without mayonnaise 

Ingredients

• Six large eggs
• 30g of red onions (diced)
• 10g of fresh dill (chopped)
• Two tablespoons of Greek yoghurt
• Two tablespoons of capers (drained)
• One tablespoon of Dijon mustard
• One tablespoon of lemon juice
• Pinch sea salt

Instructions

To begin, place the eggs in a pot and add just enough water to cover them. Cook over a medium heat on the stove until the water begins to boil.

Once the water is boiling, cover the pot with a lid and turn off the heat. Let the eggs sit untouched for 10 minutes.

When the time is up, drain the water and then run the eggs under the cold water tap to stop them cooking in the pot.

Next, slice the red onion, then add it to a small bowl and squeeze in the lemon juice. Stir it and leave it to sit while you make the rest of the salad.

Peel the eggs, place them in a bowl and cut them into cubes using a knife. Then, simply add the chopped up eggs with the Greek yoghurt, capers, Dijon mustard, dill, salt and marinated red onions long with any leftover lemon juice to a bowl.

Mix everything together and your tasty and creamy egg salad is now ready to enjoy.