Egg Mayonnaise is a classic sandwich filling which often gets a bad rep! I personally love it, and think it is such a versatile dish that can be used in many ways!
And it’s not egg mayonnaise without the mayo. I personally prefer classic mayonnaise for this recipe, but whatever you keep to hand will be great. You can use light or vegan mayo if you like, or even Greek Yoghurt (or half-half) but this will alter the flavour.
BEST egg mayonnaise is to mash the egg yolks then mix them with the mayo and mustard to make it even more rich and creamy. You don’t HAVE to do this step, but it only takes an extra minute and for me, personally, it takes this simple sandwich filling to the next level!
Ingredients
- Free range eggs
- Mayonnaise
- Salt and pepper to taste
Method
-
To boil the eggs, place them in a small pot and cover completely with cold water. Bring to the boil, and when the water is bubbling place the lid on the pan and turn off the heat. Leave to steam for 10 minutes.
-
Remove the eggs from the pan and place in a bowl of cold water. Leave to cool for at least 5 minutes.
-
Peel the eggs and slice in half. Remove the yolks and add them to a small bowl.
-
Add the mayonnaise to the egg yolks. Bit by bit add mayo more as needed.
-
Mash together with a fork to create a thick and creamy sauce. Season with some salt and black pepper to taste.
-
Dice up your egg whites – I like mine chunky, but chop them super fine if that’s what you prefer!
-
Add the egg whites to the yolk and mayo mixture, and stir everything together. Serve immediately or store in the fridge for up to 3 days.
Classic Egg Mayonnaise Sandwich
INGREDIENTS
Instructions
-
To boil the eggs, place them in a small pot and cover completely with cold water. Bring to the boil, and when the water is bubbling place the lid on the pan and turn off the heat. Leave to steam for 10 minutes.
-
Remove the eggs from the pan and place in a bowl of cold water. Leave to cool for at least 5 minutes.
-
Peel the eggs and slice in half. Remove the yolks and add them to a small bowl.
-
Add the mayonnaise to the egg yolks. I prefer to start with 5-6 tablespoons of mayo and add more as needed.
-
Mash together with a fork to create a thick and creamy sauce. Season with some salt and black pepper to taste.
-
Dice up your egg whites – I like mine chunky, but chop them super fine if that's what you prefer!
-
Add the egg whites to the yolk and mayo mixture, and stir everything together. Serve immediately or store in the fridge for up to 3 days.
Egg,Mayonnaise,Sandwich
