Egg mayonnaise is one of those timeless sandwich fillings. It’s simple, satisfying, and endlessly versatile. Whether you’re making it for packed lunches, brunch with friends, or a quick snack, this is the version you’ll come back to again and again.
This post walks you through how to make perfect egg mayo every time, plus tips, add-ins, storage ideas and serving suggestions that take it beyond bread. (Use the Jump to Recipe button if you’re in a hurry!)
If you love a classic sandwich filling then be sure to check out my recipe for the Best Chicken Mayo Sandwich and Tuna Crunch Sandwich Filling.
Recipe Summary
Why This Is The Best Egg Mayo Recipe
You may be forgiven that thinking egg mayo is a basic mix of smashed boiled eggs and mayonnaise, but with a few simple additions I can help you make the best ever sandwich filling.
- It is creamy yet light
- With tangy notes from Dijon mustard
- Chives add some colour and freshness (optional but recommended)
- Perfect for sandwiches, salads or crackers
These subtle tweaks help this classic stand out from the rest.
Ingredients
Full ingredients list with quantities is included in the recipe card below. These are some helpful notes about the main ingredients including some swaps and substitutes where applicable.
- free-range eggs
- mayonnaise (regular, light or vegan)
- Dijon mustard (my secret ingredient for the best egg mayo)
- fresh chives, finely chopped
- Salt & black pepper, to taste
Tip: Using high-quality mayo makes a noticeable difference but feel free to swap in Greek yoghurt for a lighter version.
Secret to the Best Egg Mayonnaise
My secret tip for truly the best egg mayonnaise is to mash the egg yolks then mix them with the mayo and mustard to make it even more rich and creamy. You don’t HAVE to do this step, but it only takes an extra minute and for me, personally, it takes this simple sandwich filling to the next level!
How to Make It
Boil the eggs: on a medium heat for 12 minutes for hard boiled (less if you prefer a jammy yolk).
Peel and prepare: Transfer to a bowl of cold water to cool. Peel cooled eggs, halve them, and separate yolks from whites.
Mix yolks & sauce: Mash yolks with mayo and Dijon until smooth. Add salt & pepper to taste.
Combine: Fold in diced egg whites and chives gently. Chill or serve immediately.
Top Tip: a pasta skimmer or slotted spoon is really useful for getting the eggs in and out of the water.
How to Cook Easy Peel Boiled Eggs
Bring a large pot of water to boil – you want the water to cover the eggs fully. Eggs cold from the fridge work best.
Once the water is boiling, use a skimmer or slotted spoon to gently lower the eggs into the water. Turn the heat down so the water is gently boiling (and the eggs are not bumping around too much) and cook the eggs for 12 minutes for hard boiled. (In my opinion, egg mayo is best this way, but if you prefer a soft jammy yolk then reduce cook time to 8-10 minutes).
While the eggs are cooking, fill a large bowl with cold water (and ice if you have it). Use the skimmer to gently lift the cooked eggs out of the boiling water and place them in the ice water. Allow to cool for at least 5 minutes.
Gently tap the eggs on the counter to crack the shells and peel. Peeling under water can also help get stubborn shells off.
Variations & Add-Ins
Take your egg mayo to the next level with some easy add-ins.
- Bacon is a great choice – crispy streaky bacon is best. (check out my Caesar Salad recipe for the best way to cook crispy bacon)
- Cress – a classic combo.
- Diced red onion, celery or radish – for extra crunch. Use a mandoline for perfect slices.
- Apples – for a Scandi style twist.
- I love to add chives, and included them in the recipe, but you can omit them if you prefer or add some fresh dill, parsley or finely diced spring onion instead.
- Swap regular mayo for Japanese mayonnaise like Kewpie.
How to Serve Egg Mayonnaise
I like my egg mayonnaise served best on a slice of toasted sourdough. Sometimes I add crispy bacon or sliced radish, but most of the time I enjoy it simply as is.
There are SO many great ways to use your egg mayo though, here a just a few ideas:
- Serve on soft sliced bread or rolls for an easy lunch. Add cress or lettuce leaves.
- Spread on a crusty baguette with some crispy bacon and/or sausage and tomato for the ultimate breakfast sandwich.
- Spread on rye crackers with some sliced radishes or red onion for extra crunch.
- Use as a protein packed salad topping.
- Stir in some small cooked prawns/shrimp and swap the chopped chives to fresh dill for a Scandinavian style open sandwich.
- Spread on a toasted bagel and top with some slices of smoked salmon with slivers of red onion for a luxurious brunch.
- Add a little extra mayo and a splash of vinegar. Then stir in some cooked pasta plus diced onion, celery and red pepper for a simple and tasty macaroni salad.
- Add some cress and fill a fluffy jacket potato.
How to Store Egg Mayonnaise
Once prepared, egg mayonnaise will keep covered in the fridge for up to 3 days. It’s not suitable for freezing. You can also boil the eggs in advance – these will keep, unpeeled, in the fridge for up to 1 week.
If you plan on adding some cooked crispy bacon to your egg salad, I would recommend doing this when ready to serve otherwise the bacon will go soft.
‘Wet’ add ins like tomatoes and cucumbers will alter the consistency of your egg salad, so these should be used sparingly and only ever mixed in when ready to serve.
Prepared egg mayo is also easy to transport – great for taking on picnics or for packed lunches to school or work. Make a batch and portion it out for easy meal prep and quick grab-and-go breakfasts.
Egg Mayonnaise FAQs
Can I make egg mayonnaise ahead of time?
Yes, egg mayo is actually better after a couple of hours in the fridge, once the flavours have had time to develop. If making ahead, store it chilled and give it a gentle stir before serving.
What’s the best mayonnaise to use for egg mayo?
Use a full-fat mayonnaise for the creamiest texture and best flavour. Hellmann’s, Kewpie or a good-quality deli-style mayo all work well. You can also use light mayo or half mayo, half Greek yoghurt for a lighter version.
How do you stop egg mayonnaise from being dry?
The key is mashing the yolks with the mayonnaise first, before folding in the chopped egg whites. This creates a creamy base that coats the whites evenly instead of leaving the mixture crumbly or dry.
Can I make egg mayonnaise without mustard?
Absolutely. Dijon mustard adds a subtle tang, but you can leave it out or swap it for:
A squeeze of lemon juice
White wine vinegar
A pinch of paprika
- A tangy hot sauce like Frank's Red Hot
Is egg mayonnaise the same as egg salad?
In the UK, egg mayonnaise and egg salad are essentially the same thing. Egg salad is the more common American term.
Can I freeze egg mayonnaise?
No — egg mayonnaise does not freeze well. The mayonnaise will split once thawed, giving it a watery, grainy texture. It’s best made fresh.
What can I add to egg mayonnaise for extra flavour?
Chopped chives, spring onions or dill
Crispy bacon bits
Finely diced celery or red onion
Looking for another easy lunch idea? Try these:
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
Your feedback is really important and helps me keep making recipes you love!
The Best Egg Mayonnaise
Equipment
- knife
Ingredients
- 8 free range eggs
- 6-8 tbsp mayonnaise - see notes
- 1 tsp Dijon mustard
- 1 tbsp fresh chopped chives - plus extra to garnish
- salt and pepper to taste
Instructions
- To boil the eggs, bring a pot of water to boil (deep enough to cover the eggs by an inch). Gently drop the eggs into the boiling water using a skimmer or slotted spoon, lower the heat so the water is gently simmering and cook for 12 minutes.
- Remove the eggs from the pan and place in a bowl of cold water. Leave to cool for at least 5 minutes.
- Peel the eggs and slice in half. Remove the yolks and add them to a small bowl.
- Add the mayonnaise and mustard to the egg yolks. I prefer to start with 5-6 tablespoons of mayo and add more as needed.
- Mash together with a fork to create a thick and creamy sauce. Season with some salt and black pepper to taste.
- Dice up your egg whites – I like mine chunky, but chop them super fine if that's what you prefer.
- Add the egg whites and chives to the yolk and mayo mixture, and stir everything together. Serve immediately or store in the fridge for up to 3 days.
Notes
Nutrition
This looks so delicious! The best egg sandwich I had was in Japan and I have been looking for one that could rival it since. I will be trying this very soon.
Thank you! Let me know how it compares 🙂
I know this is over a year late but if you’re still trying to replicate that Japanese egg Mayo then the trick is in the Mayo! Japanese Mayo (kewpie) is made with only the yolks so it’s richer and more yellow, they use this brand in their egg Mayo. You can buy it from any asian supermarkets, or even sainsburys/tesco nowadays! Kewpie is a squidgy bottle with a red lid 🙂
Thank you for this amazing recipe, it was certainly delicous. It was a nice touch separating the egg yokes and whites, to then mix the yokes with the wet ingridients and adding in the chopped egg whites last.
To anybody looking for egg mayo recipe, look no further!!
Thank you, I’m so glad you enjoyed it!
I made it today and was impressed with the product, I used light mayonnaise which is a little more tangy than others, the result was delicious.
Your recipe was really useful! I’m making this tomorrow morning for my wife and I’s breakfast. Thanks again.
Does it make any difference to dice the eggs and then add to the Mayonnaise/Dijon mix?
I do think it makes a big difference to mash the yolks first with the mayonnaise and dijon before adding the diced egg whites. It makes the egg mayo deliciously thick and creamy and I would always recommend taking the extra few minutes to do this. But you can dice the whole egg and add the the mayo/dijon if you really want to.
I love this recipe, I add a touch of Tamari Sauce to ours!
Outstanding! Made with vegan mayo and it was delicious!
Egg mayo is one of my fav sandwiches, but I had never thought of mashing the yolks separately. Best ever recipe!
So glad you like it!
Liked your simple recipe for egg mayo. I am planning a Wake with egg mayo on mini Toasts but instead of chives and Dijon I am using sweet chilli sauce and spring onions topped with cress. Needed the quantities so very helpful cheers
Sweet chilli sauce and spring onions sounds great I will have to try that one! So glad you like the recipe.
The eggs were not cooked after following the instructions, need longer.
Thank you so much for your feedback! I have actually just published an update on the recipe with improved cooking instructions.