The Perfect Egg Mayonnaise

Discover these game-changing techniques and tips to create an extraordinary egg mayonnaise sandwich that will never be dull!

The Perfect Egg Mayo

When it comes to egg mayonnaise, it can either be remarkably delicious or disappointingly bland. Say goodbye to those disappointing store-bought fillers and hello to the homemade version that will blow your mind. But before we get started, let's discuss the mayo.

3 sandwiches stacked on each other on wooden board garnished with cress

I highly recommend indulging in a full-fat mayo for a richer and more flavorful experience. Additionally, I suggest incorporating the following delightful ingredients:

  • Dijon Mustard - This provides a delightful kick that complements both the eggs and mayonnaise perfectly.
  • Vinegar - While malt vinegar is the traditional choice, apple cider vinegar works well as a substitute. Just a few drops will do the trick.
  • White Pepper - Add a touch of heat to the mayo with this wonderful ingredient.

Personally, I like my egg mayo to be mayo-heavy, but feel free to adjust according to your preference. In this recipe, I use 1/2 cup / 120g of mayo.

The Art of Making the Ultimate Egg Mayo

Now that the mayo is sorted, let's talk about the eggs.

Begin by hard boiling the eggs (refer to the recipe card for a foolproof technique). In addition to these eggs and the incredible mayo we just prepared, I suggest enhancing the flavors with two game changers:

  • Bacon - Could you ever imagine a recipe without bacon? It's a match made in heaven when combined with eggs and mayo. Trust me, you won't be disappointed!
  • Chives - These aromatic herbs are the ideal companion for egg mayo. Together, they create a blissful harmony of flavors.
How to make mustard mayo - 2 step by step photos

Can you Prepare this in Advance?

Absolutely! Just make sure to tightly cover the sandwich and store it in the fridge until you're ready to enjoy it. This will also allow the flavors to develop and intensify.

How Long Does Egg Mayo Last?

When stored tightly covered in the fridge, your egg mayo creation will stay fresh and delicious for up to 3 days. However, if you choose to keep it for longer, it's entirely up to your discretion.

Get ready to experience the incredible journey of flavor with your very own version of the perfect egg mayonnaise sandwich!

Delicious Egg and Mayo Sandwich

What better way to enjoy your homemade egg mayo than sandwiched between two flavorful slices of bread!? Here are two valuable suggestions for you:

  • Spread some butter – It may seem obvious, but sometimes when dealing with a creamy sandwich filling, we forget to add butter for that extra touch of richness.
  • Remember the cress – Did anyone else used to grow cress as a kid in school? Or was it just me? 🤣 Egg mayo sandwiches with cress are legendary! And the best part is, cress is incredibly affordable.
  • How to make egg mayo - step by step photos

    How many eggs do you need for a mouthwatering egg sandwich?

    To make this recipe, you'll require 6 eggs, which will yield 4 scrumptious sandwiches (that's about 1.5 eggs per person).

    And voilà! Let's sum it up:

    • Mustard, white pepper, and vinegar work wonders in enhancing the flavor of mayonnaise.
    • Bacon and chives add a delightful twist to the egg mayo mixture.
    • Cress is a perfect complement to an egg mayo sandwich.
    How to make egg mayo sandwiches - 3 step by step photos

    If you're intrigued by this recipe, be sure to check out my Bacon Egg Potato Salad!

    If you're craving more egg-based recipes, take a look at these:

    Simple and Tasty Egg Recipes

    • Bacon Egg Sandwich
    • Perfect Poached Egg
    • Scrumptious Scrambled Egg
    • Egg in a Hole Bagel

    Alrighty, let's dive into the complete recipe for this tantalizing egg mayo sandwich, shall we?!

    Mastering the Art of Making Egg Mayonnaise (Full Recipe & Video)

    • A Small Pot with a Lid (for boiling eggs)
    • A Large Bowl (filled with ice-cold water)
    • A Medium-Sized Bowl (for the egg mayo mixture)
    • A Sharp Knife & Chopping Board

    For Boiling the Eggs:

    • Place the eggs in a small pot and cover them with cold water, ensuring they are fully submerged. Turn the heat to high and wait for a rolling boil. Once the eggs start to dance, immediately turn off the heat, cover the pot with a lid, and let the eggs sit on the stove for 10 minutes. After 10 minutes, transfer the eggs to a bowl of ice water to halt the cooking process. Peel and dice the eggs to your desired texture for the egg mayo.
    3 sandwiches stacked on each other on wooden board garnished with cressholding an open sandwich above wooden board with filling on show

    Preparing the Egg Mayo:

    • In a small pot, combine 1/2 cup (120g) of mayonnaise, 1 teaspoon of dijon mustard, 1/4 teaspoon of white pepper, and a few drops of vinegar (up to 1/2 teaspoon; a little goes a long way).
    • In a larger bowl, mix the diced boiled eggs with the mayo dressing, 1 tablespoon of chives, and your finely diced bacon.

    Assembling the Egg Mayo Sandwiches:

    • Butter both sides of your bread and evenly distribute the egg mayo mixture onto 4 sandwiches. Finally, top each sandwich with a generous amount of cress.

    a) Boiled Eggs: If you have your own preferred method of boiling eggs, feel free to use that! This is simply how I hard boil my eggs. I learned this technique from SimplyRecipes.

    b) Mayo - I have a penchant for a luscious dollop of mayo in my egg mayo. If you prefer a more solid and drier texture, feel free to reduce the mayo slightly. However, I must strongly recommend opting for full-fat mayo and avoiding any substitutions with yogurt or similar alternatives. Trust me, the idea of egg yogurt is far from enticing...

    c) Vinegar - While malt vinegar is the conventional choice (especially here in the UK), apple cider vinegar can be a suitable substitute. Just remember, a mere dash of vinegar, no more than half a teaspoon, is all you need to get that tanginess without going overboard with acidity.

    d) Salt - Personally, I refrain from adding salt to this concoction. The bacon effortlessly adds a touch of saltiness. However, if you feel that a pinch of salt is necessary to elevate the flavors, go ahead and season to your taste!

    e) Make Ahead - For the busy bees out there, you'll be glad to know that you can prepare this egg mayo in advance. Simply cover it tightly and store it in the fridge. Although I advise against leaving it for more than three days.

    f) Calories - The calorie count provided is based on a quarter of the egg mayo mixture (excluding bread), totaling 389 calories. Out of these, 334 calories come from fat. Please bear in mind that the percentages are calculated based on a 2000 calorie diet.

    The nutritional information assumes a lack of salt unless specified as an ingredient measurement. As for the cost, it is determined by the average price of ingredients purchased from UK supermarkets and then divided by the number of servings. However, these values are merely intended as a rough guide. For more detailed information, please refer to my FAQ Page.

    If you enjoyed this Egg Mayo Recipe, remember to save it for future reference! Whether you've already made it or have any questions, feel free to drop a comment below and grab your complimentary e-cookbook along the way!

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