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Egg/ Lunch

The Ultimate Egg Mayo

April 28, 2020 (Last Updated: June 11, 2022) by Chris Collins

Egg mayonnaise sandwiches should never be boring! Here I show you some game changing tips and tricks to making the perfect egg mayo.

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

Egg Mayonnaise

Egg mayonnaise is one of those recipes that’s when it’s good, it’s real good. But when it’s bad… Yikes (cheap store bought ready made egg mayo sandwich filler – I’m looking at you!) 🤣But for real, homemade is always better. First things first, let’s talk mayo.

I recommend going for a full fat mayo, much richer and much more flavour. I also recommend the following goodies stirred through as well:

  • Dijon Mustard – Offers a nice kick and goes gorgeously with both egg and mayonnaise.
  • Vinegar – Malt vinegar is traditional, but apple cider vinegar makes a decent sub. Just a few drops is all you’ll need.
  • White Pepper – Gives a little heat to the mayo.

I like my egg mayo fairly mayo heavy, but work to preference. For this recipe I use 1/2cup / 120g.

How to make mustard mayo - 2 step by step photos

How to make the BEST Egg Mayo

Okay, mayonnaise is fixed. Let’s talk eggs.

You’ll need to hard boil the eggs (I’ve added a section on this in the recipe card if you’re looking for a technique). Alongside the eggs and (pimped up) mayo, I recommend added these two game changers:

  • Bacon – I mean did you realistically think I wouldn’t be adding bacon to this recipe in some way shape or form? 🤣Egg and bacon is a match made in heaven, one I’m not about to split up.
  • Chives – Another iconic duo, egg mayo and chives go together beautifully!

Can you make this in advance?

Absolutely! Just tightly cover and store in the fridge until needed. This will also give time for the flavours to develop.

How long does egg mayo last?

Tightly covered in the fridge, egg mayo will comfortably last up to 3 days. Longer at your discretion.

How to make egg mayo - step by step photos

Egg Mayo Sandwich

What’s a homemade egg mayo if it’s not slapped between two slices of bread!? Two tips for you on this one:

  1. Butter – Obvious I know, but sometimes if I’m dealing with a creamy style sandwich filler I ignore the butter.
  2. Cress – Anyone else use to grow their own cress when they were younger in school? Just me? 🤣Egg mayo sandwiches with cress are iconic! Plus cress is ridiculously cheap which is always good.

How many eggs do you need for an egg sandwich?

For this recipe you’ll need 6 eggs, which will make 4 sandwiches (so 1.5 eggs per person).

How to make egg mayo sandwiches - 3 step by step photos

And there we have it! To summarize:

  • Mustard, White Pepper and Vinegar are a game changer to spruce up the mayonnaise
  • Bacon and Chives are two game changers to mix through the egg mayo
  • Cress works perfectly in an egg mayo sandwich

If you like the sound of this recipe check out my Bacon Egg Potato Salad!

If you’re after more egg recipes check these out too:

Easy Egg Recipes

Alrighty, let’s tuck into the full recipe for this egg mayo shall we?!

holding an open sandwich above wooden board with filling on show

How to make Egg Mayonnaise (Full Recipe & Video)

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

Egg Mayonnaise

Egg mayonnaise sandwiches should never be boring! Here I show you some game changing tips and tricks to making the perfect egg mayo.
5 from 6 votes
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Servings (click & slide): 4 sandwiches
Course: Lunch
Cuisine: American / British
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories per serving: 389kcal
Cost per serving: £1.50 / $2


  • Small Pot with Lid (for boiling eggs)
  • Large Bowl (with ice/cold water)
  • Small Pot (for mayo)
  • Medium Bowl (for egg mayo)
  • Sharp Knife & Chopping Board

Ingredients (check list):

Egg Mayo

  • 6 Eggs
  • 1/2 cup / 120g Full Fat Mayo
  • 4 rashers of Bacon, cooked, cooled & finely chopped
  • 1 tbsp finely diced Fresh Chives,
  • 1 tsp Dijon Mustard
  • 1/2 tsp Malt Vinegar/Apple Cider Vinegar (see notes)
  • 1/8 - 1/4 tsp White Pepper
  • Salt, to taste

To Serve

  • 8 slices of Bread
  • 4 large pinches of Cress
  • Butter, as needed


To Boil Eggs

  • Place the eggs in a pot and cover with cold water (make sure every part of all the eggs is comfortably covered). Turn the heat to high and leave until they reach a rolling boil. Once the eggs start dancing, immediately turn off the heat, pop on a lid and leave on the stove for 10 mins.
  • After 10 mins, spoon the eggs into a bowl of ice water (this is to stop the cooking process). After, peel and dice the eggs to your desired texture for egg mayo. I find this easiest by pushing through a wire rack.

Egg Mayo

  • In a small pot combine mayo, mustard, vinegar and 1/8 tsp white pepper.
  • In a larger bowl combine diced boiled eggs with the mayo dressing, 1 tbsp chives and the finely diced bacon. Check for seasoning and adjust if needed.

Egg Mayo Sandwiches

  • Butter both slices of bread and divide the egg mayo between 4 sandwiches, topping each one with cress.

Quick 1 min demo!


a) Boiled Eggs - If you have your own favourite technique feel free to use that! This is just how I hard boil my eggs. Technique adapted from SimplyRecipes.
b) Mayo - I like my egg mayo on the heavy mayo side of life. Feel free to reduce the mayo slightly if you like a firmer, slightly dryer egg mayo. In all cases though I highly recommend full fat mayo, and don't sub for yogurt of anything like that. Egg yogurt doesn't sound half as appealing...
c) Vinegar - Malt vinegar is traditional (at least here in the UK it is anyway) but apple cider vinegar or pickle juice make a good sub. In both cases though you really only need a dash, no more than 1/2 tsp otherwise it starts to get a little too acidic.
d) Salt - I tend not to add salt to this. I find the bacon adds enough saltiness, but feel free to season with salt to taste if you think it needs it!
e) Make Ahead - You can make this ahead of time, tightly cover and store in the fridge. I tend not to leave it longer than 3 days.
f) Calories - based 1/4 of the egg mayo (no bread)

Your Private Notes:


Nutrition Facts
Egg Mayonnaise
Amount Per Serving
Calories 389 Calories from Fat 334
% Daily Value*
Fat 37.12g57%
Saturated Fat 5.286g26%
Trans Fat 0.077g
Polyunsaturated Fat 13.564g
Monounsaturated Fat 7.075g
Cholesterol 257mg86%
Sodium 404mg17%
Potassium 233mg7%
Carbohydrates 1.06g0%
Fiber 0.1g0%
Sugar 0.64g1%
Protein 11.9g24%
Vitamin A 408IU8%
Vitamin C 0.5mg1%
Calcium 42mg4%
Iron 1.38mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating


  • Reply
    April 28, 2022 at 6:32 am

    5 stars
    My son’s eyes lit up when he tasted the egg mayo. He asked what I added besides the usual mayo. It must hv been the ACV. it’s fantastic in keeping the overall flavour light n appetising!

    • Reply
      Chris Collins
      April 28, 2022 at 10:02 am

      Great to hear this went down well, Jo! Thanks for popping back for a review 🙂 C.

  • Reply
    May 2, 2020 at 3:59 pm

    5 stars
    I never imagined mayo could be SO MUCH BETTER until making this! It’s easy and full of flavor.

    • Reply
      Chris Collins
      May 2, 2020 at 4:18 pm

      Thanks, Toni! 🙂

  • Reply
    May 2, 2020 at 2:57 pm

    5 stars
    You had me at bacon and chives…YUM!! This is absolutely delicious!

    • Reply
      Chris Collins
      May 2, 2020 at 4:17 pm

      Such a delicious combo!!

  • Reply
    Charla @ That Girl Cooks Healthy
    May 2, 2020 at 2:34 pm

    5 stars
    You can’t go wrong with an egg mayo sandwich, so cheap and cheerful!!

    • Reply
      Chris Collins
      May 2, 2020 at 4:17 pm

      You’re not wrong there!

  • Reply
    Karen @ Seasonal Cravings
    May 2, 2020 at 2:17 pm

    5 stars
    I do not like store bought mayo but this looks totally delicious! Love the dijon mustard addition and all your step by step photos.

    • Reply
      Chris Collins
      May 2, 2020 at 4:17 pm

      Thanks Karen! Dijon is a real game changer 🙂

  • Reply
    May 2, 2020 at 2:07 pm

    5 stars
    This is one of my favorite egg recipes. It’s easy to make and so tasty. I sometimes put bacon in as well – it’s a tasty addition, right?

    • Reply
      Chris Collins
      May 2, 2020 at 4:17 pm

      Oh yes! Always bacon 🙂