The Ultimate Egg Mayo

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

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 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.

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).

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

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

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

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How to make Egg Mayonnaise (Full Recipe & Video)

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 5 votes

Print Pin Rate

Course: Lunch

Cuisine: American / British

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings (click & slide): 4 sandwiches

Calories: 389kcal

Author: Chris Collins

Cost per serving: £1.50 / $2

Equipment:

• 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 Fresh Chives, finely diced
• 1 tsp Dijon Mustard
• 1/2 tsp Malt Vinegar/Apple Cider Vinegar (see notes)
• 1/4 tsp White Pepper

To Serve

• 8 slices of Bread
• 4 tbsp Cress
• Butter, as needed

Instructions:

To Boil Eggs

• Place eggs in a small pot and cover with cold water (make sure every part of all the eggs is comfortably covered). Turn on high heat and leave until the you reach a rolling boil. Once the eggs start dancing, immediately turn off the heat, pop on a lid and leave on the hob for 10mins. After 10 mins, spoon eggs into a bowl of ice (or very cold) water (this is to stop the cooking process). After, peel and dice eggs to desired texture for egg mayo.

Egg Mayo

• In a small pot combine 1/2cup/120g mayo, 1 tsp dijon mustard, 1/4 tsp white pepper and a few drops of vinegar (up to 1/2 tsp, you don't need much).
• In a larger bowl combine diced boiled eggs with the mayo dressing, 1 tbsp chives and your finely diced bacon.

Egg Mayo Sandwiches

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

Quick 1 min demo!

Notes:

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 makes 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)

Nutrition:

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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