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

Chop up the whites and some spring onion. Mash the yolks with mayo and mustard to taste. Mix together!

Absolutely not. Add a packet of prawn cocktail crisps to make your colleagues really hate you

Add cress , salt & pepper

I usually boil for 8 minutes then cool under running water for a bit while I grab an ice pack from the freezer which I pop in the water after turning the tap off.

The best egg mayo is made and eaten when the eggs are still a little warm, but I usually make it in advance and keeping the boiled eggs in the coldest bit of the fridge for a couple of hours makes them easier to de-shell.

I'm not sure what you mean by "spreading" though, egg mayo should be dolloped and then burst out the side of the sandwiches/roll/bagel* inelegantly when eaten.

*egg mayo in a hot buttered bagel is the best thing ever.

Just hard boiled eggs, cooled, peeled, mashed. Add enough mayo to get the consistency you like, a shake of pepper, that's it.

But @CloudyAgain 's recipe sounds delicious too and I'm going round hers next weekend.

I have a vague memory my grandma used to make scrambled eggs, let it cool (probably add mayo) and use that in sandwiches for our parties....
Have I dreamt it?

I roll the egg around to crack the shell all over and it usually just peels off. Top tip from a Mumsnetter a while ago.

Egg mayo is my favourite sandwich, with mustard and cress if I want to jazz it up a bit.😃

I'm amazed at the number of posts that omit salt !

This is brilliant.
I didn't realise there would be so much interest.

I think I might do a sample of one egg to try some of this different things.
I am likeing the sound of 1/2 and 1/2 mayo and salad cream - thanks @saraclara

Interesting re the chopping rather than mashing.

I like the sound of adding mustard but I am the only one in my family that like mustard so might save that just for me, not for a buffet.

@Scampuss - I like 'bursting out inelegantly' for private eating at home, but not so much for when I'm putting a plate full on to a buffet table

Thanks all, but keep any more tips coming.

Mayo is salty enough (especially if you have a high mayo: egg ratio!).

If you're making loads, use a potato masher.

* proud *

When I was a young mum, another mum friend visited, stayed longer than planned and I offered to make some sandwiches for lunch. She saw me make egg sandwiches with (just) salad cream, and was horrified and really snobby about it.

I never invited her for lunch again, but clearly she got to me, hence the 50/50, three decades later!

I put the boiled eggs through a potato ricer. Yup. Such a smooth mix which i like. Others might prefer a bit more rustic.

Hellmans ever so slightly watered down, s+white pepper, a sprinkle of onion powder And a tiny bit of parsley for colour. I so want some now.

I can’t ever be bothered to hard boil and then peel and mash the eggs so I just scramble them badly (ie don’t mix them much in the pan, let them go too hard for proper scrambled eggs which should be soft and lovely) then I mix and mash them with mayo. Absolutely certain that’s heresy but I don’t bother with egg mayo much and it seems much the same to me and is way easier!

Egg to mayo ratio of approximately 1 to 0.75 (so a dollop of mayo about 75% the size of your egg
^

Now we're getting somewhere

My friend Mary always used to make this for work lunches . I tried all sorts of different mayos to try to recreate it, but she wouldn’t let me have the secret ingredient , until I left that work place and promised not to let on! She used to put chopped spring onions in as well. Delicious. She was Irish, and I wondered if it was an Irish recipe.

REALLY traditional is egg-and-cress on thinly-sliced fresh home-made bread. In the old days it would have been white or perhaps wholemeal. Now granary or seeded are options as well. I prefer granary; homemade is still the best of course.

1. Hard boil eggs . Put in cold water and heat gently until the water boils (this minimises the risk of cracking). Simmer/boil gently for 4-5 mins.
2. Pour off hot water and fill pan with cold water. Change this several times until eggs feel cool.
3. While eggs are boiling, cut a lot of cress (from very cheap punnets in supermarkets, or grow your own on a windowsill) and wash it. Drain/pat dry very well. Watercress is an alternative - if very finely chopped- but not quite so good.
4. As previous poster says, eggs are very easy to shell once cooled in water. Do this.
5. Put shelled eggs in small bowl and chop roughly; I use a fork and a small sharp knife.
6. Stir in good quality mayonnaise - homemade is the best but Hellmans/Benedicta OK. Around 1 good tablespoon per egg; less or more to taste - but you don't want to 'drown' the egg.
7. Add a little salt and lots and lots of freshly ground black pepper.
8. Spread mixture generously on slice of preferred bread. NO butter. Top with generous sprinkling of washed and dried cress. If you like, put a very thin layer of egg mayo mix on another slice of bread before putting it on top of the first one. Or just put plain bread on top.
9. Cut carefully - this is surprisingly important for the eating experience - into triangles.
10. Mix based on one egg will - delicately - be sufficent for two thinnish large loaf slices of bread. If you want thick slices/thick filling allow a bit more.

I actually like to add quite a bit of shredded washed raw spinach as well, but this is not traditional. You can serve it with little posh tomatoes and/or salad leaves in vinaigrette on the side.

An egg mayonnaise and chopped spring onion sandwich - including shredded crisp lettuce - is an entirely different beast, but IMHO very good in its own way.

I am currently boiling 2 eggs - no surprises what’s for tea!

I was born in the 70s and every Sunday my DM would do afternoon tea with egg mayo and cucumber sandwiches, carefully cut into triangles. Takes me back!

I mash them with a potato masher. Add mayo, salt and white pepper

I eat this on marmite rice cakes while my boss mutters DISGUSTING at me

I do like egg mayo but tbh my preferred egg butty is wholemeal bread (dh's home made for preference), salted butter, cold sliced boiled eggs and a handful of watercress. 😋

I don't think spring onions or gherkins or cucumber belong in egg mayo. Not even cress.
Egg
Mayo
Salt and pepper

...occassionally I add marmite but I accept this isnt proper egg mayo!!

@CountingCrones 😀

Fair enough.

Half Mayo, half crème fraiche; salt and pepper, finely chipped spring onion, tiny bit of English mustard. And mashed hard boiled eggs, boiled 10mins then plunged into cold water to stop the yolks overcooking.

You’re my new favourite. My kids, bloke and pets don’t listen to me when I say No. It’s quite exhilarating!

😂