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 did too! Boiled eggs, salt and pepper and a big blob of salad cream. Now I tend to do a blob of may and a blob of salad cream.

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

Mayonnaise is plenty salty.

It's all about the truffle salt.

Three Hard boiled eggs
Three tbsp Mayo
Smidge of salad cream
Paprika
Black pepper

Large eggs, shell pricked and put into boiling water for 8 minutes. Cooled under running cold water. Shell and mash roughly with a fork, adding mayo to get the consistency you want. I always add some salt and pepper and either a few chopped chives or some snipped salad cress if I've got some.

Roughly chopped eggs and the smallest amount of mayo you can get away with and still have it hang together. Small dollop of Greek yoghurt.

Sliced buttered white bread is best but unfortunately doesn’t like me any more 😕

Add layer of crisps before eating. Maybe cheese and onion flavour.

mix in smoked paprika and Aleppo pepper if feeling fancy.

I use free range St Ewe rich yolk eggs , carefully pierce the large end of each egg with a pin, bring a pan of water to the boil add a little salt and vinegar to the water the. drop the eggs in and boil for 7 to 8 minutes . Then plunge into cold water giving each one a wee tap to allow gases to escape and avoid them getting that grotty grey ring around the yolk. Once cool enough to handle,shell then rinse and then mash with a fork or masher if you've got lots to do. Then add some cress and salad cream until you get a consistency you like and add a wee touch of salt to your taste, go easy with the salt, remember, you can always add more but you can't take it away. I like it warm or cold on any kind of bread but always butter the bread as it tastes much better than without .

Glad so many are enjoying this thread.

I did worry I might be laughed off MN for not knowing how to make a simple sandwich

For the person asking about the Irish version, the secret ingredient is probably Kerrygold butter. That's what my mum adds to hers.

Has to be Devos Lemmens lemon mayo. French mayo is too mustardy and English mayo is bland as anything.