Finely chopped hard-boiled eggs with mayo, salad cream, seasoning and the obligatory handful of cress makes this egg mayonnaise the most perfect sandwich filling.
Plus my tip on easily peeling your eggs is an absolute game changer!
What would a buffet table be without an egg mayonnaise sandwich?
It’s always the first type of sandwich I go for. Yes, even over the roast beef sandwiches!
Possibly not over the sausage rolls, but it’s a close second.
A good egg mayo recipe is a staple, and one that’s taken me far too long to add to the website!
📋 Ingredients
Don’t worry if you’re not in the UK and you can’t find salad cream. I’ve got a swap for it in the recipe card, or you can make your own salad cream.
If you wanted to make your own mayonnaise I’ve got a recipe for homemade mayonnaise too!
How to make egg mayonnaise
***Full recipe with detailed steps in the recipe card at the end of this post***
- Tap your egg on the surface until you hear a very slight crack before boiling – this will make it easier to peel later (see tip for further info below).
- Boil the eggs for 9 minutes, then cool in cold iced water.
- Peel the eggs, slice in half and scoop out the yolks into a bowl.
- Mash the yolks with a fork and finely chop the whites
- Add the whites to the bowl along with cress, mayo, salad cream, salt and white pepper.
- Mix together and your egg salad is ready.
I could eat it by the spoonful.
Pro Tip
Make your eggs easy to peel!
Tap the thicker end of your eggs gently on a hard surface. You should hear a slight ‘cracking’ sound. We don’t want to fully crack the egg shell, just give it a light fracture. This will help to separate the egg membrane from the shell and make peeling easier later. Don’t worry if you do get a slight crack and a tiny bit of the white comes out during the boiling process. It should still turn out fine.To peel, tap the cooked and cooled egg gently all over and roll the egg slightly on a hard surface to break the shell evenly. The shell should then slide off easily.
Eat as part of a salad or stuff it between slices of bread.
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Do you go for white or brown bread with egg mayonnaise? For me it’s a really tasty seeded brown bread, but if I do go with white, it’s got to be the thickly sliced supermarket stuff.
🍲 More recipes with eggs
Frequently Asked Questions
Yes, you can make the egg mayo ahead and store it in an airtight container in the fridge for up to 3 days.
No I don’t recommend this – the texture will change (rubbery eggs and watery mayo).
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Start by cooking the eggs (see tip re: prepping the eggs BEFORE COOKING so they peel easier when cooked).
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Place the eggs in a large saucepan and cover with cold water.
6 large eggs at room temperature
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Bring to the boil then turn down the heat and simmer gently for 9 minutes.
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After 9 minutes, drain the water then fill the pan with cold water. Swirl around, drain again the fill with cold water again and let sit for 10 minutes to cool the eggs. You can add ice to the water to speed up the cooling time further.
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Once the eggs are cool enough to handle, peel the eggs (tap gently all over and roll the eggs slightly on a hard surface to break the shell evenly. It should then slide easily).
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Slice the eggs in half and scoop out the yolks.
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Add the yolks to a bowl and mash up with a fork.
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Chop the egg whites fairly finely and add to the egg yolks.
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Add the cress, mayonnaise, salad cream, salt and white pepper and mix together until combined.
3 tablespoons chopped cress, 5 tablespoons full fat mayonnaise, 2 tablespoons full fat salad cream, ¼ tsp salt, 1/8 tsp white pepper
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I love to serve as an egg mayo sandwich on thick slices of buttered brown bread.
Tip for peeling eggs – read BEFORE you cook the eggs!!
Take an egg and tap the thicker end gently on a hard surface. You should hear a slight ‘cracking’ sound. We don’t want to fully crack the egg shell, just give it a light fracture. This will help to separate the egg membrane from the shell and make peeling easier later.
Don’t worry if you do get a slight crack and a tiny bit of the white comes out during the boiling process. It should still turn out fine.
To peel, tap the cooked and cooled egg gently all over and roll the egg slightly on a hard surface to break the shell evenly. The shell should then slide off easily.
Grey egg yolks?
Egg yolks turn grey if overcooked. Nine minutes cooking time should be fine for large room-temperature eggs, resulting in a yolk that’s just cooked and firm.
If you do overcook and get the grey ring on your yolks, don’t worry, they’re still fine to eat.
Salad cream
Salad cream is a UK condiment and can’t be swapped out for miracle whip, ranch etc.
I have a recipe to make your own here.
Or if you can’t get hold of it, replace with full fat mayonnaise and add a teaspoon of Dijon mustard. It will taste different to using salad cream, but it’s a good different.
Swaps/additions
- Swap the cress for finely chopped spring onions (scallions) or chives
- Add in a teaspoon of curry powder or a tablespoon of hot sauce for a spicy kick.
- Add in pumpkin seeds and sunflower seeds for some extra fibre and crunch.
Nutritional information is approximate, per portion, based on this recipe making 4 portions.
Calories: 234kcal | Carbohydrates: 2g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 254mg | Sodium: 410mg | Potassium: 164mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 1140IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
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