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.
Servings: 4 sandwiches
Cost: £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
Egg Mayo
- 6 Eggs
- 1/2 cup / 120g Full Fat Mayo
- 4 rashers of Bacon, cooked, cooled & finely chopped
- 1 tbsp finely diced Fresh Chives,
- 1 tsp Dijon Mustard
- 1/2 tsp Malt Vinegar/Apple Cider Vinegar (see notes)
- 1/8 - 1/4 tsp White Pepper
- Salt, to taste
To Serve
- 8 slices of Bread
- 4 large pinches of Cress
- Butter, as needed
Instructions
To Boil Eggs
- Place the eggs in a pot and cover with cold water (make sure every part of all the eggs is comfortably covered). Turn the heat to high and leave until they reach a rolling boil. Once the eggs start dancing, immediately turn off the heat, pop on a lid and leave on the stove for 10 mins.
- After 10 mins, spoon the eggs into a bowl of ice water (this is to stop the cooking process). After, peel and dice the eggs to your desired texture for egg mayo. I find this easiest by pushing through a wire rack.
Egg Mayo
- In a small pot combine mayo, mustard, vinegar and 1/8 tsp white pepper.
- In a larger bowl combine diced boiled eggs with the mayo dressing, 1 tbsp chives and the finely diced bacon. Check for seasoning and adjust if needed.
Egg Mayo Sandwiches
- Butter both slices of bread and divide the egg mayo between 4 sandwiches, topping each one with cress.
Video
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 or pickle juice make 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
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