Finely chopped hard‑boiled eggs mixed with mayonnaise, salad cream, seasoning and a handful of cress makes this egg mayonnaise the perfect sandwich filling. My easy peeling tip is a real game changer.
What would a buffet be without an egg mayonnaise sandwich? It’s the first sandwich I reach for — even ahead of roast beef for me. It’s simple, comforting and endlessly versatile.
A solid egg mayo recipe is a kitchen staple, and here’s my take on it.
Table of Contents
- 📋 Ingredients
- How to make egg mayonnaise
- Pro Tip
- 🍲 More recipes with eggs
- Frequently Asked Questions
- Egg Mayonnaise Recipe
📋 Ingredients
If you can’t find UK salad cream where you are, see the recipe notes for an easy swap. You can also use homemade mayonnaise if you prefer.
How to make egg mayonnaise
Full recipe with detailed steps is in the recipe card below.
- Tap each egg gently at the thicker end before cooking to help with peeling later (see Pro Tip).
- Place the eggs in a saucepan, cover with cold water, bring to the boil, then simmer gently for 9 minutes.
- Drain and refresh the eggs in cold water or an ice bath to stop cooking and cool for about 10 minutes.
- Peel the cooled eggs, halve them and scoop the yolks into a bowl.
- Mash the yolks with a fork and finely chop the whites.
- Stir the chopped whites into the yolks with cress, mayonnaise, salad cream, salt and white pepper until well combined.
It’s hard not to eat it by the spoonful.
Pro Tip
Make your eggs easy to peel.
Tap the thicker end of each egg gently on a hard surface — you want a light fracture, not a full crack. This separates the membrane from the shell and makes peeling much simpler after cooking. After boiling and cooling, tap the egg all over and roll it on the surface to loosen the shell; it should slide off easily.
Serve the egg mayo in a salad or piled between buttered slices of bread.
Do you choose white or brown bread with egg mayo? I prefer a seeded brown loaf, but thick sliced white sandwich bread works beautifully, too.
🍲 More recipes with eggs
Breakfast & Brunch
Guacamole and Egg Breakfast Bowl
Breakfast & Brunch
Spicy Egg Breakfast with Smashed Beans
Appetizers
Chorizo Scotch Eggs with Smoky Wedges
Breakfast & Brunch
Creamy Eggs and Kale Breakfast
Breakfast & Brunch
Bacon and Egg Stuffed Potatoes
One Pot
One Pan English Breakfast
Frequently Asked Questions
Yes — make the egg mayo in advance and keep it in an airtight container in the fridge for up to 3 days.
No — freezing is not recommended. The texture of the eggs and mayonnaise changes and becomes unappealing.
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Egg Mayonnaise Recipe
20
9
10
Ingredients
- 6 large eggs (room temperature)
- 3 tablespoons chopped cress
- 5 tablespoons full‑fat mayonnaise (storebought or homemade)
- 2 tablespoons full‑fat salad cream (see notes)
- ¼ tsp salt
- ⅛ tsp white pepper
Instructions
- Prep the eggs: tap the thick end gently before cooking to help with peeling.
- Place the eggs in a saucepan, cover with cold water and bring to the boil. Turn down to a gentle simmer and cook for 9 minutes.
- Drain and refill the pan with cold water. Swirl and drain, then refill with cold or iced water and leave for about 10 minutes to cool.
- Once cool, peel the eggs by tapping and rolling them on a hard surface so the shell slides off easily.
- Halve the eggs, scoop out the yolks and mash them with a fork.
- Chop the whites finely and add them to the mashed yolks.
- Add the cress, mayonnaise, salad cream, salt and white pepper. Mix until combined and taste to adjust seasoning.
- Serve on buttered bread, in a salad or as you prefer.
Notes
Tip for peeling eggs — read before cooking
Tap the thick end of each raw egg lightly on a hard surface so you hear a slight crack without breaking the shell completely. This helps separate the membrane from the shell and makes peeling easier after cooking. After boiling and cooling, tap and roll the egg to remove the shell.
Grey yolks?
Grey rings around yolks mean eggs were overcooked. Nine minutes for large, room‑temperature eggs should yield firm, well‑cooked yolks without discoloration. If it happens, the eggs are still safe to eat.
Salad cream
Salad cream is a tangy UK condiment. If unavailable, substitute the salad cream with an extra tablespoon of full‑fat mayonnaise plus 1 teaspoon Dijon mustard — it won’t be identical, but it’s a good alternative.
Swaps and additions
- Replace cress with finely chopped spring onions or chives.
- Add 1 teaspoon curry powder or 1 tablespoon hot sauce for spice.
- Stir in pumpkin and sunflower seeds for crunch.
Nutritional information is approximate and based on this recipe yielding four portions.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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