Best Egg Mayo Recipes

EGG MAYO

Steps:

• Prepare the hard-boiled eggs: Put the eggs in a small saucepan and cover with 1 inch of water. Bring to a boil, then reduce the heat so that the water is at a strong simmer and cook, uncovered, for 7 minutes. Drain the eggs into a colander, and run them under cold water.
• Return the eggs to the empty pan, shake the pan vigorously to crack the shells, then peel the eggs under cold running water. Rinse them and keep them covered in the refrigerator until needed. (They should be used the same day.)
• Prepare the mayonnaise: Put the egg, lemon juice, mustard, vinegar and salt in the container of a blender; pulse to mix. With the machine running on high speed if your blender has two or three speeds, or on medium to medium-high if your blender has more speeds, slowly and steadily pour in the oil, stopping halfway through to scrape down the sides of the container. Every blender is different, so it's hard to say how long it will take for the oil to be incorporated and the mayo to set. Taste and see if you want to add more lemon juice, mustard, vinegar or salt. Scrape into a clean container, cover and refrigerate until needed. (The mayo will keep for up to 4 days.)
• To assemble the dish, you'll need about half the mayonnaise to cover the 4 hard-boiled eggs. You want the mayo to be thin enough to just coat the eggs - it should come off the spoon in quickly dissolving ribbons - so, if needed, thin it with a little hot water. (You might need 3 to 4 teaspoons; check as you go.) Taste, and see if you want more salt and some pepper.
• Cut the eggs in half lengthwise and place them on a platter, yolk side down or up. Spoon the mayonnaise on top, coating the egg and allowing some to slip over the sides. Garnish the eggs as you like. Serve with bread, of course.

SALMON & EGG WRAPS WITH MUSTARD MAYO

Steps:

• Mix the mayonnaise and mustard, divide into 2 small bowls, then stir the onion into one bowl.
• To assemble, spread a layer of the onion mayonnaise over each wrap and add 2 slices of smoked salmon, some sliced hard-boiled egg and a generous helping of spinach to each. Roll up tightly. The wraps can be made several hours ahead and kept covered in the fridge. To serve, cut each wrap on the diagonal into 2 pieces. Serve with the extra mustard mayo for drizzling.

EGG-LESS MAYO SANDWICHES

Steps:

• Remove the tofu from the pack and press out the excess water, either between sheets of kitchen paper or a clean tea towel, weighed down with a plate for about 30 mins.
• Mix the mayo, mustard, turmeric and nutritional yeast together with a little salt and pepper.
• Crumble the tofu into a bowl, leaving large chunks to create a chopped egg texture. Gently stir in the chives. If you want it looser you can add more mayo.
• Spread the mixture on the bread to make four or five rounds of sandwiches (depending on how much filling you want), then add cress, if you like. Use a sharp knife to cut into triangles.

MY FAVORITE NO-MAYO EGG SALAD

Steps:

• Mix yogurt, tahini, za'atar, salt, and pepper together in a bowl; fold in pickle. Gently stir eggs into tahini mixture.

COMPLETELY DIFFERENT TUNA & EGG SALAD (NO MAYO)

Steps:

• Combine tuna, eggs, capers, pepper, onion and tarragon gently in a bowl.
• Whisk together vinegar, oil, salt and pepper in another small bowl.
• Fold the dressing into the tuna mixture. Taste for seasoning, and add more salt or pepper as needed.
• Chill for 1 hour for flavors to combine, then serve.

CORONATION EGG MAYO SANDWICHES

Steps:

• Bring a pan of water to the boil, add the eggs and simmer for 8 mins, then drain and cool under cold running water. Peel and chop the eggs, then tip into a bowl and mix with the mayo, yogurt, chutney, curry paste, spring onions and coriander. Season to taste. Butter the bread and spoon the egg mixture over two slices. Complete the sandwiches with the remaining bread, then halve.

EGG MAYO & WATERCRESS ROLLS

Steps:

• Hard-boil eggs for 10 mins, then drain and cool under cold water for 5 mins. Peel, roughly chop and put in a bowl.
• Roughly chop watercress, and stir this into the eggs with some salt and pepper and mayonnaise. Divide the filling between the rolls.

CURRIED EGG MAYO SANDWICH TOPPER

Steps:

• Stir boiled egg and curry paste into mayonnaise and tomato purée. Pile onto bread or into pitta with lettuce, spring onion and cucumber.

EGG SANDWICH WITH BOLOGNA, GHERKIN MAYO, AND CRISPY ONIONS

Steps:

• Make the gherkin mayo:
• Mix together all mayo ingredients in a medium bowl and set aside.
• Fry the onions (if making):
• Fry the onions (if making): Season the flour with salt and pepper and toss the onions in the flour. Fill a small pot with oil to a depth of 1/2-inch and heat the oil over medium heat. Fry the onions, turning occasionally, until crispy and golden brown, 3 to 4 minutes. Drain on a paper towel lined plate and season with salt and pepper.
• Assemble the sandwich:
• Heat a medium skillet over medium-high heat. Spread the cut sides of the rolls or buns with butter, and toast in the skillet over medium heat until golden brown; set aside. Add the meat slices to the skillet and warm until slightly crisped, 2 to 3 minutes per side; set aside. Add oil to skillet and gently fry eggs over medium-low heat, until egg white has set but yolk is still soft, 3 to 4 minutes. Season the eggs with salt and pepper. Place the meat on the bottom bun, followed by the egg, cheese, crispy onions, and hot sauce, if using. Spread the top buns with 1 to 2 tablespoons gherkin mayo and close the sandwiches. Serve immediately.