Egg Mayonnaise

[NewName24]

So, I'm not sure you'd even count this as a recipe, but I need your help.

At a buffet, I love an egg mayo sandwich, BUT, I've never been able to recreate the egg mayo mix myself.

Please tell me, step by step how you make perfect egg mayo.

Thank you

I like it super simple so it's just hard boiled eggs (and only just hard boiled, better under- than over- done), mayo and fresh ground pepper.

hard boiled eggs, mayo, tiny amount of mustard, grated gherkin, salt and pepper.

Like @Scampuss said but I always add a squeeze of lemon juice and dill/parsley (how my Nan did hers)

fresh bread and no butter.

Boiled eggs, mashed up with mayonnaise, salt and pepper for seasoning, and if you fancy, a handful of chopped chives, or even some grated cheese.

I grew up with it being made with salad cream (but called egg Mayo!).

Egg, mayo (full-fat, decent brand), black pepper. Mix while the egg is still a bit warm.

Salt and pepper are what make it taste great! Never heard of putting gherkin in, I don't think that's in most of them

[cracks knuckles]

As someone who makes eats egg mayonnaise (which I call egg salad) every single Friday and Saturday (family tradition) this is my mastermind subject.

Hint- you need more mayonnaise than you think.

I use say 6 eggs. hard boiled. mash. Add enough mayonnaise (good quality- never ever skimp) to make it very gloopy. I also then finely chop a bunch of chives; the green ends of spring onion. I add about a teaspoon of dijon mustard, a teaspoon of sweet paprika (never smoked) and depending on my mood finely diced pickled cucumbers. Add salt and pepper to taste.

Then leave the whole thing until the next day so the flavours can develop.

Serve with warm fresh white bread as a sort of dip.

or between white bread slices with iceberg lettuce. Has to be iceberg for me.

😮 That’s no egg mayo! 😁

'Tis.

[Battle lines drawn]

Egg to mayo ratio of approximately 1 to 0.75 (so a dollop of mayo about 75% the size of your egg). Really squish it up so the egg isn't too chunky.

Add salt and pepper and a sprinkle of finely chopped spring onion. Chives are ok too but spring onion is best in my opinion.

I agree about sweet paprika, it’s really nice.
I like to add watercress to it ( just me) but DH and DD are egg mayonnaise purists so I’m not allowed to.

So many answers already.
Thank you all.

I don't think I'll be involving gherkin, or cucumber...... (sorry! )

But I'm after detail like

• how long do you boil the eggs?
• do you then mash them / mix with the mayo when still warm, or do you need to make sure they are cold?
• Do you need to leave the mix to 'settle' a bit before spreading on the bread?

I tend to overboil my eggs because I quite like the dark halo around the yolk. So for me it's a good 5 minutes boiled. I know the dark halo is not desired by many though. I just happen to like it.

Mixing while warm makes it all meld better. But, peeling a hot egg is tricky so dunk it in very cold water first if you can. Otherwise the shell sticks. This may be a function of how fresh or not my eggs are- not sure.

I like to let the mixture rest for at least several hours. Because the flavour develops.

May I make the case for white pepper?

No.

You’re welcome.

I'm a latecomer to pepper. Was a definite pepper-refuser until a few months ago (I'm 50 for context). Does white taste the same as black?

Anyone got a foolproof method for getting the shells off? The best I’ve found is to fill the pan with cold water after they’ve finished boiling and leave for a few minutes. I then crack the eggs on the base of the pan all over and for some reason the shells come off easier in the water.

I add eggs to cold water bring to the boil then turn gas off and leave it to cool.

when I can put my hands comfortably in the water, I start peeling!
hasn’t failed me yet!

I don’t think white is as spicy as freshly milled black pepper.

As a compromise to classiness vs my childhood favourite, I make it with a 50:50 mix of salad cream and mayo.

Just mayo is way too bland for me.

ETA to answer your question, I roughly chop the egg. Definitely don't mash it. You need the texture

No very different. Worth trying 😁

I always use salad cream not mayo. Black pepper.

my question is, is there a way to take this to the office without stinking the place out at lunchtime?

This sounds so good, but it's verging on devilled egg territory.

I do the same as this poster, but don't add spring onion, paprika or gherkin.

OP, boil eggs for about 3.5 minutes. Make your mixture when eggs are still warm and let stand.

I think the shop bought ones are more salad cream than mayonnaise (probably cheaper).

@NewName24 I wait for the eggs to go cold before mixing (I actually use half and half mayo and Greek yoghurt, salt, pepper and a splash of cider vinegar personally). I've tried doing it with the eggs warm but it goes a bit runny.