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Home ยป Snacks and Lunch ยป The Best Egg Mayonnaise

The Best Egg Mayonnaise

Breakfast & Brunch, Comfort Food, Fuss Free Entertaining, Salads & Sides, Sandwiches, Snacks and Lunch First Published: January 25, 2021 | Last Updated: April 19, 2025

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Egg Mayonnaise is a classic sandwich filling with so many options. Once you know the secret to making the best ever egg mayo, this easy recipe will be a staple.

egg mayonnaise on a slice of sourdough toast, garnished with sliced radish.

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  • The Best Egg Mayo Sandwich
  • The Secret to the BEST Egg Mayonnaise
  • How to Cook Easy Peel Boiled Eggs
  • Egg Mayo Optional Add-Ins
  • Egg Salad and Other Serving Suggestions
  • The Perfect Sandwich
  • The Best Egg Mayonnaise

The Best Egg Mayo Sandwich

Egg Mayo is a classic sandwich filling which often gets a bad rep. I personally love it, and think it is such a versatile dish that can be used in many ways.

Eggs are a great addition to a healthy diet and a perfect way to make an easy, protein-rich meal.

And it’s not egg mayonnaise without the mayo. I personally prefer classic Hellman’s for this recipe, but whatever you keep to hand will be great. You can use light or vegan mayo if you like, or even Greek Yoghurt (or half-half) but this will alter the flavour. Salad cream also works well with egg.

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.

The Secret to the BEST Egg Mayonnaise

The ingredient that absolutely elevates this dish is Dijon mustard. Trust me – if you’ve been making egg mayonnaise with only mayo so far, this addition will blow your mind. You can use regular yellow mustard, vinegar or even sub in your favourite hot sauce, but Dijon is king here.

My secret tip for 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!

process shots of egg mayonnaise

How to Cook Easy Peel Boiled Eggs

This is the method I use to cook boiled eggs. I find this makes them easy to peel. You can use your preferred method if you like – leave a comment if you have any tips!

Bring a large pot of water to boil – you want the water to cover the eggs by about an inch.

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 well-done eggs. (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.

You can boil the eggs in advance and store them, unpeeled, in the fridge for up to 7 days.

Egg Mayo Optional 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. Made with only yolks instead of whole eggs, it is creamier with a richer and more umami flavour and can take your egg mayo sandwich to the next level.

Egg Salad and Other Serving Suggestions

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.
  • Use as a protein packed topping for a mixed salad.
  • 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 breakfast or lunch treat. This is also a great brunch idea!
  • 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.
close up of a bowl of egg salad garnished with chopped chives.

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 mayo

The Perfect Sandwich

If you’d like to have some delicious homemade bread or rolls to enjoy your egg mayonnaise with then try one of these easy and tasty recipes:

  • No Knead Bread from Easy Peasy Lemon Squeezy
  • Bread Rolls from Curly’s Cooking
  • Kentish Huffkins from YUMeating
egg mayonnaise on a slice of sourdough toast, garnished with sliced radish.

Looking for another easy lunch idea? Try these:

  • Sausage Sandwiches
  • No Mayo Tuna Salad
  • Cheese and Chive Scones
  • Halloumi Hummus Flatbread

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

The best Egg Mayonnaise is a dish that keeps on giving, with so many options. Once you know the secret, this easy recipe will be a staple in your weekly meal planning!
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Appetizer, Lunch, Salad
Cuisine British
Servings 4
Calories 260 kcal

Equipment

  • large pot
  • skimmer or slotted spoon
  • knife
  • Chopping Board

Ingredients
  

  • 6 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

This recipe will make four servings/sandwiches.
I like a fairly saucy mayonnaise so I usually add 8 tablespoons of mayo. Adjust the amounts to your personal tastes.ย 
Please note, nutritional info is calculated based on the egg mayonnaise only – any bread or extras added are not included.ย 
ย 
ย 

Nutrition

Calories: 260kcalCarbohydrates: 1gProtein: 10gFat: 24gSaturated Fat: 5gTrans Fat: 1gCholesterol: 289mgSodium: 241mgPotassium: 105mgFiber: 1gSugar: 1gVitamin A: 470IUVitamin C: 1mgCalcium: 41mgIron: 1mg
Did you try this recipe?Leave a comment and tag me in your pics @carrieskitchen_
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4.45 from 25 votes (19 ratings without comment)

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Comments

  1. Cat | Curly's Cooking says

    February 1, 2021 at 8:31 pm

    5 stars
    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.

    Reply
    • Carrie Carvalho says

      February 2, 2021 at 1:11 pm

      Thank you! Let me know how it compares ๐Ÿ™‚

      Reply
    • Hannah says

      April 6, 2022 at 11:13 am

      I know this is over a year late but if youโ€™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 itโ€™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 ๐Ÿ™‚

      Reply
  2. Alan says

    November 10, 2021 at 12:58 pm

    5 stars
    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!!

    Reply
    • Carrie Carvalho says

      November 10, 2021 at 11:43 pm

      Thank you, I’m so glad you enjoyed it!

      Reply
  3. George Shepherd says

    May 25, 2022 at 4:51 pm

    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.

    Reply
  4. Karl Rock says

    July 6, 2022 at 5:32 pm

    Your recipe was really useful! Iโ€™m making this tomorrow morning for my wife and Iโ€™s breakfast. Thanks again.

    Reply
  5. Chris Mann says

    August 19, 2022 at 1:53 pm

    Does it make any difference to dice the eggs and then add to the Mayonnaise/Dijon mix?

    Reply
    • Carrie Carvalho says

      August 23, 2022 at 5:52 pm

      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.

      Reply
  6. Rachel says

    October 13, 2022 at 1:34 pm

    I love this recipe, I add a touch of Tamari Sauce to ours!

    Reply
  7. Kookie says

    November 20, 2022 at 2:26 pm

    5 stars
    Outstanding! Made with vegan mayo and it was delicious!

    Reply
  8. Josie says

    January 31, 2023 at 5:35 pm

    5 stars
    Egg mayo is one of my fav sandwiches, but I had never thought of mashing the yolks separately. Best ever recipe!

    Reply
    • Carrie Carvalho says

      February 12, 2023 at 11:14 pm

      So glad you like it!

      Reply
  9. Sue King says

    May 2, 2023 at 7:25 am

    5 stars
    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

    Reply
    • Carrie Carvalho says

      May 3, 2023 at 3:47 pm

      Sweet chilli sauce and spring onions sounds great I will have to try that one! So glad you like the recipe.

      Reply
  10. Chloe Hunt says

    January 12, 2025 at 12:49 pm

    4 stars
    The eggs were not cooked after following the instructions, need longer.

    Reply
    • Carrie Carvalho says

      January 12, 2025 at 5:39 pm

      Thank you so much for your feedback! I have actually just published an update on the recipe with improved cooking instructions.

      Reply

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