The Best Egg Mayonnaise

4.45 from 25 votes

Learn how to make the best egg mayonnaise with this easy, classic recipe. Creamy, flavourful and perfect for sandwiches, lunches or brunch.

Prep Time10

Cook Time12

Total Time22

Course: Lunch, sandwich filling

Cuisine: British

Servings:

Calories: 299kcal

Author: Carrie Carvalho

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.

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.