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5 from 2 votes

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!
Prep Time10 mins
Cook Time10 mins
Course: Appetizer, Lunch, Salad
Cuisine: British
Servings: 4
Calories: 260kcal
Author: Carrie Carvalho


  • 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.


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. 
Please note, nutritional info is calculated based on the egg mayonnaise only - any bread or extras added are not included. 


Calories: 260kcal | Carbohydrates: 1g | Protein: 10g | Fat: 24g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 289mg | Sodium: 241mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg