Finely chopped hard-boiled eggs with mayo, salad cream, seasoning and the compulsory handful of cress makes this egg mayonnaise probably the most good sandwich filling.
Plus my tip on simply peeling your eggs is an absolute recreation changer!
What would a buffet desk be with out an egg mayonnaise sandwich?
It’s at all times the primary sort of sandwich I am going for. Sure, even over the roast beef sandwiches!
Presumably not over the sausage rolls, nevertheless it’s an in depth second.
A very good egg mayo recipe is a staple, and one which’s taken me far too lengthy so as to add to the web site!
📋 Elements
Don’t fear in case you’re not within the UK and you’ll’t discover salad cream. I’ve obtained a swap for it within the recipe card, or you possibly can make your individual salad cream.
In the event you needed to make your individual mayonnaise I’ve obtained a recipe for selfmade mayonnaise too!
make egg mayonnaise
***Full recipe with detailed steps within the recipe card on the finish of this submit***
- Faucet your egg on the floor till you hear a really slight crack earlier than boiling – this can make it simpler to peel later (see tip for additional data beneath).
- Boil the eggs for 9 minutes, then cool in chilly iced water.
- Peel the eggs, slice in half and scoop out the yolks right into a bowl.
- Mash the yolks with a fork and finely chop the whites
- Add the whites to the bowl together with cress, mayo, salad cream, salt and white pepper.
- Combine collectively and your egg salad is prepared.
I may eat it by the spoonful.
Professional Tip
Make your eggs straightforward to peel!
Faucet the thicker finish of your eggs gently on a tough floor. It’s best to hear a slight ‘cracking’ sound. We don’t need to totally crack the egg shell, simply give it a lightweight fracture. This may assist to separate the egg membrane from the shell and make peeling simpler later. Don’t fear in case you do get a slight crack and a tiny little bit of the white comes out in the course of the boiling course of. It ought to nonetheless end up positive.To peel, faucet the cooked and cooled egg gently throughout and roll the egg barely on a tough floor to interrupt the shell evenly. The shell ought to then slide off simply.
Eat as a part of a salad or stuff it between slices of bread.
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Do you go for white or brown bread with egg mayonnaise? For me it’s a very tasty seeded brown bread, but when I do go together with white, it’s obtained to be the thickly sliced grocery store stuff.
🍲 Extra recipes with eggs
Steadily Requested Questions
Sure, you may make the egg mayo forward and retailer it in an hermetic container within the fridge for as much as 3 days.
No I don’t advocate this – the feel will change (rubbery eggs and watery mayo).
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Begin by cooking the eggs (see tip re: prepping the eggs BEFORE COOKING so that they peel simpler when cooked).
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Place the eggs in a big saucepan and canopy with chilly water.
6 giant eggs at room temperature
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Convey to the boil then flip down the warmth and simmer gently for 9 minutes.
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After 9 minutes, drain the water then fill the pan with chilly water. Swirl round, drain once more the fill with chilly water once more and let sit for 10 minutes to chill the eggs. You possibly can add ice to the water to hurry up the cooling time additional.
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As soon as the eggs are cool sufficient to deal with, peel the eggs (faucet gently throughout and roll the eggs barely on a tough floor to interrupt the shell evenly. It ought to then slide simply).
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Slice the eggs in half and scoop out the yolks.
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Add the yolks to a bowl and mash up with a fork.
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Chop the egg whites pretty finely and add to the egg yolks.
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Add the cress, mayonnaise, salad cream, salt and white pepper and blend collectively till mixed.
3 tablespoons chopped cress, 5 tablespoons full fats mayonnaise, 2 tablespoons full fats salad cream, ¼ tsp salt, 1/8 tsp white pepper
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I like to function an egg mayo sandwich on thick slices of buttered brown bread.
Tip for peeling eggs – learn BEFORE you cook dinner the eggs!!
Take an egg and faucet the thicker finish gently on a tough floor. It’s best to hear a slight ‘cracking’ sound. We don’t need to totally crack the egg shell, simply give it a lightweight fracture. This may assist to separate the egg membrane from the shell and make peeling simpler later.
Don’t fear in case you do get a slight crack and a tiny little bit of the white comes out in the course of the boiling course of. It ought to nonetheless end up positive.
To peel, faucet the cooked and cooled egg gently throughout and roll the egg barely on a tough floor to interrupt the shell evenly. The shell ought to then slide off simply.
Gray egg yolks?
Egg yolks flip gray if overcooked. 9 minutes cooking time needs to be positive for big room-temperature eggs, leading to a yolk that’s simply cooked and agency.
In the event you do overcook and get the gray ring in your yolks, don’t fear, they’re nonetheless positive to eat.
Salad cream
Salad cream is a UK condiment and may’t be swapped out for miracle whip, ranch and so on.
I’ve a recipe to make your individual right here.
Or in case you can’t pay money for it, change with full fats mayonnaise and add a teaspoon of Dijon mustard. It would style completely different to utilizing salad cream, nevertheless it’s a superb completely different.
Swaps/additions
- Swap the cress for finely chopped spring onions (scallions) or chives
- Add in a teaspoon of curry powder or a tablespoon of sizzling sauce for a spicy kick.
- Add in pumpkin seeds and sunflower seeds for some further fibre and crunch.
Dietary info is approximate, per portion, based mostly on this recipe making 4 parts.
Energy: 234kcal | Carbohydrates: 2g | Protein: 9g | Fats: 21g | Saturated Fats: 4g | Polyunsaturated Fats: 10g | Monounsaturated Fats: 6g | Trans Fats: 0.1g | Ldl cholesterol: 254mg | Sodium: 410mg | Potassium: 164mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 1140IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 1mg
Vitamin info is routinely calculated, so ought to solely be used as an approximation.
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