Stop adding mayo to egg sandwiches - 1 ingredient makes eggs much creamier

Egg mayonnaise is a sandwich filling classic and has long been a staple on afternoon tea menus.

But food experts say the humble dish can be made even tastier by switching mayonnaise for one other ingredient instead. According to experts, adding Greek yoghurt to eggs helps to create a wonderfully rich, smooth and creamy texture - and it's cheaper to buy than mayonnaise, so you can save on a few pennies too.

Greek yoghurt adds a slightly tangy flavour that perfectly complements the flavour of eggs, making them softer, creamier and more flavourful. Not only is Greek yoghurt a good source of protein, it is also generally lower in fat than mayonnaise, making it a much healthier alternative without having to compromise on flavour.

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 yogurt. 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 replacing mayonnaise with Greek yoghurt in an egg salad sandwich to make it healthier - but just as creamy and tasty - and adding a dash of mustard for an extra boost of flavour.

Feel Good Foodie says: "My recipe for Healthy Egg Salad is light, creamy and perfect for lunches or meal prep. I make it healthier by replacing the mayo with Greek yogurt and by pairing it with low-carb serving options. It's fast, full of flavour and filling!

"Hard-boiled eggs provide a rich and velvety texture and pack in a protein punch. They also absorb the flavours of the dressing, resulting in a well-balanced overall flavour.

"Plain Greek yoghurt is a healthier alternative to mayonnaise, offering a creamy consistency and tangy flavour. It also helps to bump up the protein content. Dijon mustard adds a tangy and slightly spicy flavour that complements the eggs and yogurt."

To make your sandwich filling, the recipe website recommends adding 42g of Greek yoghurt to six peeled hard boiled eggs. Add two teaspoons of Dijon mustard for extra flavour, plus half a teaspoon of lemon zest, half a teaspoon of salt and a pinch of black pepper. Once whisked together, serve the egg salad in a sandwich on a bed of lettuce for a delicious crunch.

Feel Good Foodie adds: "Use whole milk, plain Greek yoghurt. Because you're substituting the yogurt for mayonnaise, the extra creaminess from the whole milk yogurt compared to a leaner variety will help to thicken the dressing, making it more creamy and rich."