Egg mayonnaise recipe
There’s just something so comforting about egg mayo. It’s simple, familiar, and always hits the spot. Made with perfectly hard-boiled eggs, creamy mayo, and just a pinch of salt and pepper, this recipe proves you don’t need much to make something delicious.
Served on toast, it’s a humble little dish that feels both homemade and a bit special — the kind of food that wraps you up in all the best ways.
- Serves: 4
- Prep: 20 mins
- Cook: 10 mins
Video: How to make delicious egg mayo
Anna Stanford shows us how to make egg mayonnaise. A delicious, easy to make, on-the-go meal that is perfect for your weekday lunch.
Ingredients
- 4 large British Lion eggs - Brings richness, protein, and that classic soft texture that makes egg salad so satisfying.
- 2 spoonfuls of mayonnaise – This holds the salad together and makes the salad extremely rich and creamy.
- 1 tablespoon of freshly chopped chives for garnish – adds a mild, oniony flavour and a little pop of green.
- A handful of watercress leaves for garnish – adds freshness and a peppery taste to balance out the creaminess.
- 4 slices of toast for serving – Feel free to use whatever bread you’d like – I’m using a baguette here.
- Salt and pepper – I like to keep seasoning simple – Adding a pinch of salt and pepper before mixing the salad goes a long way.
Method - how to make egg mayo
Ingredient variations
- Dijon/yellow mustard – Mustard is a great addition if you want a more tangy heat to balance out the creaminess.
- Dill – Feel free to garnish with dill for a grassy, citrusy flavour.
- Pickles/capers – I like adding pickles in my egg mayo for a bit of tang and saltiness. Make sure you chop them small so they don’t overpower the rest of the flavours!
Pairings I love
- With crackers – I love this as a great mid-afternoon snack when friends come over. It’s super simple, but they always come back for more.
- As a dip for veggie sticks – Celery, bell peppers, carrots, and cucumber are my go-to options. It feels light and fresh, but still rich and filling.
Common pitfalls and how to avoid
- Overcooked egg – If your egg comes out smelling like sulphur and has a gray ring around it, that means you overcooked it. You should cook the eggs in a simmer, not a hard boil.
- Overmixing – Make sure to gently fold in the mayo instead of stirring or mashing it too aggressively – this could cause your egg salad to turn into an egg paste.
- Serving it too cold – Egg mayo is best served at room temperature. Serving it too cold can mute the flavours and make the texture less appealing. If you’re serving it from the fridge, let it sit for 5–10 minutes.
About the recipe author
Anna Stanford is a home cook, mum of three, and the creator of Anna’s Family Kitchen, as well as supporting recipe development and content creation for British Lion eggs.
More lunch recipes
See our collection of lunch recipes. From egg and tomato pitta pockets to parma ham bruschetta and tomato and cucumber boiled egg salad. Our egg lunch ideas are quick to prepare and healthy to eat. See also: Fresh mayo dips three ways.
Egg nutrition
For detailed information on egg nutrition, see our egg nutrition page.
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