Egg sandwiches can be tastier if you swap mayonnaise for a better kitchen ingredient

Countless people rely on mayonnaise to give their sandwiches a creamy consistency, but it is packed with oily components that tend to deteriorate and spoil rapidly on a scorching day. This can leave the bread with a dreadful soggy texture that will not only ruin your sandwich but can also render it unpleasantly soft and pungent, making it far harder to eat.

According to Justin Winn, a cook and co-founder of Real Simple Good, there is a superior approach to preparing egg sandwiches that holds up far better in the summer heat. Winn suggests simply swapping out mayonnaise for yoghurt instead. "Mayo usually brings creaminess and a vinegary tang here the yoghurt covers the creaminess and the mustard plus the pickle cover the tang Fresh dill ties it together," he explained.

Plain whole-milk Greek yoghurt works well in place of mayo because it has a thick, almost mayo-like texture and a mild flavour that stays out of the way. Sour cream or coconut yoghurt could work as well. Greek yoghurt is a refreshing and velvety ingredient with a consistency comparable to mayonnaise yet considerably lighter, making it far less likely to spoil your sandwich.

Mayonnaise consists of oils which struggle to cope with heat and has a tendency to seep into the bread while also masking the natural flavour of all the other ingredients. Greek yoghurt is composed of fermented milk which can help egg filling remain fresh for considerably longer but also possesses a subtle tangy taste that pairs beautifully with egg to make it more appealing.

Opting for Greek yoghurt is a straightforward method to prevent egg sandwiches from becoming soggy in warm weather while also reducing fat and calories, allowing you to savour your favourite picnic food without concern.