Mayonnaise is an intricate part of a lot of recipes I love. Technically I’m not supposed to eat anything that contains eggs. See there’s this small issue I deal with on a daily basis. I have a reaction when I eat eggs and wheat. I’ve been tested twice for this issue. The first test was performed by a naturopathy doctor who told me I had a food allergy. The second test was through an allergist who told me I had an intolerance to eggs and wheat. An intolerance is not life threatening the way an allergy can be. I have had a myriad of symptoms that could be construed as an intolerance or an allergy. I know my body. I know that when I eat anything that contains eggs or wheat my body reacts. The reaction will change depending on how much I consume. I am working to slowly eliminate both eggs and wheat from my diet. It is incredibly hard to do this time of year when every holiday party has holiday cookies. I love cookies.
Going gluten-free is so much easier than going egg-free. Almost every grocery store I have been to has a section of gluten-free products. There are a ton of food bloggers that have delicious gluten-free recipes. There are not a lot of options for going egg-free. I’ve found that most recipes that are egg-free also eliminate other things such as dairy that do not necessarily apply to my restrictive diet. It’s been a struggle. I know I cannot sit down to a plate of scrambled eggs. I have learned to enjoy tasty substitutes such as scrambled tofu. The one thing I struggled to replace was the indulgent taste of mayonnaise. I tried products like vegan mayonnaise. Let’s just say it was not even close to the real thing.
Greek yogurt is the one thing I have found that can replace the taste and texture of mayo. Not only does it work just as well as mayonnaise but it is better for you. Greek yogurt is a rich source of calcium and protein.
I found a very helpful breakdown of how to use Greek yogurt as a recipe substitution. It was provided by Bethenny Frankel, known to most people as one of the feisty housewives on The Real Housewives of New York, she is also known as a foodie/fitness writer. Here’s her guide:
- Sour Cream = cup for cup plain yogurt, and add a splash of lemon juice
- Butter = replace half the butter with half as much yogurt. (i.e. instead of 1 cup butter, use 1/2 cup butter and 1/4 cup yogurt)
- Mayonnaise = use half the mayo or substitute completely, add small amount of Dijon mustard to give a little zip
- Shortening or Oil = when a recipe calls for a large amount of fat, you can usually just reduce the portion by 1/2, or replace fat with mashed bananas or applesauce
- Heavy Cream = use half the cream or substitute completely
- Milk = can be replaced with soy milk, rice milk or almond milk
I had a little over two pounds of Yukon gold potatoes on hand to play with. Both salads turned out great. If I had to choose I would say the Sour Cream and Chives salad is my favorite.