Egg sandwiches can often turn soggy in the summer heat, but there is a simple way to keep them fresh and actually make them tastier by just replacing to mayonnaise.15:57, 27 Jun 2026Egg sandwiches are ideal for summer when you fancy something savoury in the sunshine without slaving over a hot stove. Relaxing in the garden or park with a decent sandwich is one of the finest ways to savour the warm weather, but egg filling can occasionally turn incredibly greasy when prepared with mayonnaise.‌Countless people rely on mayonnaise to give their sandwiches a creamy consistency, but it's 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.‌However, Justin Winn, a cook and co-founder of Real Simple Good, has revealed there is a superior approach to preparing egg sandwiches that holds up far better in the summer heat — simply swap out mayonnaise for yoghurt instead.‌Justin said: "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."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.How to prepare superior egg sandwichesYou will need:‌Six hard-boiled eggs75g of celery (diced)40g of red onion (diced)One medium dill pickle (gherkin)60g of Greek yoghurtOne tablespoon of dillOne teaspoon of Dijon mustardOne quarter teaspoon of smoked paprikaOne quarter teaspoon of black pepperSea saltMethod:To start, place the eggs in a pot with cold water, then position the pot on the hob over medium-high heat. Once the water reaches a full boil, cover the pot with a lid and switch off the heat.‌Leave them undisturbed for 10 minutes until the eggs are hard-boiled.Run the eggs under some cool water, which should make the shells simpler to peel. Next, chop the hard-boiled eggs into small pieces and transfer them to a bowl.Finely dice the celery, red onion and dill pickle, then add them to the bowl as well. Stir everything together until thoroughly combined.Article continues belowThen, incorporate the Greek yoghurt, mustard, paprika, pepper and dill into the bowl. Taste, mix and season with salt if required.Place in the fridge until you're ready to use your filling in a sandwich, and it should taste considerably better than any other egg sandwiches you've prepared previously.