Egg Mayonnaise Recipe

Square side-on image of 3 egg mayonnaise sandwich halves, on brown bread, piled up on a brown plate. The plate is on a light coloured table next to a light striped napkin. The background of the image is black.

5 from 3 votes

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.

Prep Time20

Cook Time9

cooling time10

Course: buffet, Lunch, Salad

Cuisine: British

Keyword: buffet food, Party Food, sandwich filler

Servings: servings (enough to fill 4 small or 3 large sandwiches)

Author Nicky Corbishley

Ingredients

6 large eggs at room temperature
3 tablespoons chopped cress
5 tablespoons full fat mayonnaise storebought or homemade
2 tablespoons full fat salad cream see notes
¼ tsp salt
⅛ tsp white pepper

Instructions

Start by cooking the eggs (see tip re: prepping the eggs BEFORE COOKING so they peel easier when cooked).
Place the eggs in a large saucepan and cover with cold water.
6 large eggs at room temperature
Bring to the boil then turn down the heat and simmer gently for 9 minutes.
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.
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).
Slice the eggs in half and scoop out the yolks.
Add the yolks to a bowl and mash up with a fork.
Chop the egg whites fairly finely and add to the egg yolks.
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
I love to serve as an egg mayo sandwich on thick slices of buttered brown bread.

Notes

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.

Nutrition

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