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!
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.
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!
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.
- 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.
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 red onion, but most of the time I enjoy it simply as is.
There are SO many great ways to use your egg salad 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.
How to Store Egg Mayonnaise
Once prepared, egg mayo 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.
This 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.
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
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
Looking for another easy lunch idea? Try these:
The Best Egg Mayonnaise
- Small pot with a lid
- 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
- To boil the eggs, place them in a small pot and cover completely with cold water. Bring to the boil, and when the water is bubbling place the lid on the pan and turn off the heat. Leave to steam for 10 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.