Egg mayonnaise sandwiches should never be boring! Here I show you some game changing tips and tricks to making the perfect egg mayo.
Servings: 4 sandwiches
Cost: £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
- 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
- 8 slices of Bread
- 4 tbsp Cress
- Butter, as needed
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.
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.
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)
Calories: 389kcal | Carbohydrates: 1.06g | Protein: 11.9g | Fat: 37.12g | Saturated Fat: 5.286g | Polyunsaturated Fat: 13.564g | Monounsaturated Fat: 7.075g | Trans Fat: 0.077g | Cholesterol: 257mg | Sodium: 404mg | Potassium: 233mg | Fiber: 0.1g | Sugar: 0.64g | Vitamin A: 408IU | Vitamin C: 0.5mg | Calcium: 42mg | Iron: 1.38mg