Egg sandwiches are much tastier if you combine mayonnaise with simple ingredient

Sandwiches are the go-to lunchtime snack as they're quick to make, satisfying to eat, and there's a huge variety of fillings you can choose from.

But if you're a fan of the classics, you can't really go wrong with egg mayo. Together, the pair make a winning duo with the mayonnaise helping to lend the sandwich some much-needed moisture and flavour that brings the dish to life. While classics don't really need to be improved upon, a simple tweak to this humble dish can actually make a big difference. According to food experts, adding Greek yoghurt to the mix helps to cut through the richness of mayonnaise and lends the sandwich a delicious tanginess.

Not only is Greek yoghurt a good source of protein, but it is also generally lower in fat and calories than mayonnaise, making it a healthier addition that doesn’t compromise on flavour. The overall result is a much smoother egg mix and a lighter flavour that still packs a satisfying punch.

BBC Good Food explains: “Greek yoghurt is made from cow's milk that is strained to remove the whey, this results in a thicker consistency compared to natural yoghurt. It also has a tangier flavour and can often be used as a healthier substitute to mayonnaise, sour cream or crème fraîche.”

Food experts recommend using a 50/50 ratio of mayonnaise and greek yoghurt in an egg sandwich, as replacing mayonnaise entirely with yoghurt can make the dish a little overly tart.

Greek yoghurt alone can also turn your bread a bit soggy due to its water content, so using equal portions of the two is the best option for the perfect balance of flavour and texture.

Explaining how to enhance the flavour of an egg salad sandwich with greek yoghurt, cook and recipe developer Shayma Saadat said: “Egg salad can be rich—sometimes too rich. That’s where yoghurt comes in, offering tang and contrast.

“It cuts through the heaviness of mayo, which, on its own, can make egg salad feel dense. Yoghurt not only lightens the egg salad, but also improves the texture, making the salad smoother. That’s why I mix the two; I let them work together for the best balance.

“How much yoghurt you use depends on what results you want. If you’re just easing into the idea, start with a 3:1 ratio - three parts mayo to one part yoghurt.

“If you’re ready for this upgrade and prefer lighter and tangier egg salads, like I do, go for a 1:1 ratio. It makes the egg salad feel brighter and more balanced.”

When adding yoghurt to your egg salad, Shayma recommends that you opt for a full-fat Greek-style one rather than a low-fat version, which are typically a bit runnier.

She added: “Not all yoghurts are created equal, and this isn’t the place for low-fat or runny ones. If you’re using yoghurt in egg salad (and I will die on this hill), it has to be thick, full-fat, and preferably Greek-style.

“Anything thinner will make your salad loose, and you definitely don’t want to use anything sweet or flavoured. Greek yoghurt also works because it’s thick and creamy without being gluey.

“As for using goat or sheep’s milk yoghurt? Well, maybe, but if there’s a hint of grassiness, it won’t enhance your egg salad. Stick to full-fat, Greek-style yoghurt, and your egg salad will thank you.”