International dishesSaladsEurope and North America10 to 15 minutes
An egg salad sandwich with yogurt mayo dressing suits a rushed morning. The hard part is mashing the eggs, since a heavy hand turns them to paste while large chunks refuse to take the dressing.
The dressing is unsweetened yogurt, Lean Mayo, onion powder, garlic powder, dijon mustard and honey, whisked together before the spring onion goes in and the seasoning is checked again.
This batch weighs about 647g, at roughly 73 calories per 100g. It keeps well in the fridge for a few days. Tuck in some greens so it does not feel heavy.
Method
Hard boil 2 eggs, peel them, and break them up with a fork into small pieces without mashing them to paste.
Cook 2 tablespoons smoked pork belly over medium heat until the fat runs and the edges brown, stopping before the meat turns hard.
Dice the cherry tomatoes, slice the spring onion into thin rounds, and finely chop the parsley.
Make the dressing: put 1 tablespoon unsweetened yogurt, 1.5 tablespoons Lean Mayo, 1/8 teaspoon onion powder, 1 pinch garlic powder, 1/8 teaspoon dijon mustard, 1/2 teaspoon honey, salt, pepper and a little lime juice into a bowl and whisk. Stir in the spring onion at the end and taste again.
Add the smoked pork belly and the tomato to the bowl of egg and stir.
Pour over the dressing, add a little parsley, and fold everything together.
Spread the salad onto sandwich bread, add some greens, and eat.
Tips
The yogurt has to be an unsweetened one.
Dijon mustard is hard to find, so ordinary supermarket yellow mustard stands in, with a slightly milder edge.
Finely chopped fresh onion and garlic work in place of the onion and garlic powder.
This keeps well in the fridge and can be spread onto bread whenever you want it.
Honey is still a sugar, so 1/2 teaspoon is the right amount here.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.