Egg Mayonnaise Recipe
Introduction
Egg mayonnaise is a classic, creamy sandwich filling that’s both simple and satisfying. Perfect for a quick lunch or a light snack, it combines the richness of eggs with the tang of mayonnaise and a hint of fresh cress.
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
- ¼ teaspoon salt
- 1/8 teaspoon white pepper
Instructions
- Step 1: Place the eggs in a large saucepan and cover with cold water.
- Step 2: Bring the water to a boil, then reduce the heat and simmer gently for 9 minutes.
- Step 3: Drain the hot water, fill the pan with cold water, swirl, drain again, then refill with cold water and let the eggs sit for 10 minutes to cool. Adding ice speeds up cooling.
- Step 4: Once cool, gently tap and roll each egg on a hard surface to crack the shell, then peel it off.
- Step 5: Slice the eggs in half and scoop out the yolks into a bowl.
- Step 6: Mash the yolks with a fork, then finely chop the egg whites and add them to the bowl.
- Step 7: Add the chopped cress, mayonnaise, salad cream, salt, and white pepper, then mix until well combined.
- Step 8: Serve as a filling for sandwiches, ideally on thick slices of buttered brown bread.
Tips & Variations
- Use room temperature eggs before boiling to help them peel more easily.
- Swap salad cream for a little Dijon mustard for a different tangy flavor.
- Add a pinch of smoked paprika or chopped chives for extra flavor.
- For a lighter version, use low-fat mayonnaise or Greek yogurt instead of mayonnaise.
Storage
Store the egg mayonnaise mixture in an airtight container in the refrigerator for up to 2 days. For best texture and taste, make the filling fresh and assemble sandwiches just before serving. If stored, give the mixture a gentle stir before use, and avoid keeping sandwiches assembled for long to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boiled eggs that were cooked earlier?
Yes, you can use boiled eggs cooked up to 2 days prior as long as they have been stored properly in the refrigerator.
What is salad cream, and can I replace it?
Salad cream is a creamy, tangy condiment similar to light mayonnaise but with a sharper flavor. If you don’t have it, you can substitute with a teaspoon of lemon juice or a mild vinegar mixed with a little mayonnaise.
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Egg Mayonnaise Recipe
- Total Time: 25 minutes
- Yield: Makes sandwich filling for approximately 4 servings
- Diet: Vegetarian
Description
This classic Egg Mayonnaise recipe is a creamy and delicious way to enjoy boiled eggs mixed with mayonnaise, salad cream, and fresh cress. Perfect for sandwiches or as a salad filling, it combines simple ingredients to create a rich, flavorful dish that is both easy to make and satisfying.
Ingredients
Eggs and Main 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
- ¼ teaspoon salt
- 1/8 teaspoon white pepper
Instructions
- Cook the eggs: Place the eggs in a large saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat and let the eggs simmer gently for 9 minutes to achieve hard-boiled eggs.
- Cool the eggs: After cooking, drain the hot water and refill the pan with cold water. Swirl the eggs around, then drain and refill with fresh cold water. Let the eggs sit for 10 minutes to cool completely; adding ice can speed up this cooling process.
- Peel the eggs: Once the eggs are cool enough to handle, gently tap them all over on a hard surface and roll them slightly to crack the shell evenly. This technique helps the shell slide off easily.
- Separate yolks and whites: Slice each peeled egg in half and carefully scoop out the yolks into a bowl. Chop the egg whites finely and add them to the bowl with the yolks.
- Prepare the egg mixture: Mash the egg yolks with a fork and then add chopped egg whites, chopped cress, mayonnaise, salad cream, salt, and white pepper. Mix everything thoroughly until well combined and creamy.
- Serve: This egg mayonnaise is delicious served as a sandwich filling on thick slices of buttered brown bread, or it can be enjoyed as a creamy salad accompaniment.
Notes
- For easier peeling, use eggs at room temperature before cooking and roll them gently after cooking to crack shells.
- Full fat mayonnaise and salad cream provide richness and creaminess to the salad; low-fat versions can be substituted but will alter the flavor and texture.
- Adding ice to the cooling water helps speed up the process and prevents overcooking the eggs.
- Chopped cress adds a fresh subtle peppery flavor, but you can substitute with fresh parsley or chives if preferred.
- Serve immediately or refrigerate for up to 1 day for the best freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: British
Keywords: egg mayonnaise, egg mayo sandwich, classic egg salad, boiled eggs, easy sandwich filling, creamy egg salad
