Egg Mayonnaise Sandwich

An Egg Mayo Sandwich couldn’t be easier to make. Here I’ll show you some tips and tricks to getting the most delicious egg mayo imaginable!

I don’t know about you, but egg and cress sandwiches take me back to my childhood. In fact thinking about it, this is probably one of the first sandwiches I ever made! You know when you grow your own cress at school?! Just me?? 😂 Anywho, the point is an egg mayo sandwich is timeless. Over the years I’ve picked up a few tricks to enhancing this simple sandwich. Follow me…

Egg Mayo

At its heart, egg mayo is literally just hard-boiled eggs and mayonnaise. Which to be honest is a delicious combo. BUT, there’s a few more goodies I’d consider throwing in:

Egg Mayonnaise Ingredients

• Eggs – Hard-boiled. I’ve added a section on this in the recipe card.
• Mayonnaise – Full fat mayo for a fuller flavour! Or homemade mayo of course.
• Mustard – Dijon mustard works best here. Just a small dollop adds a nice bit of heat.
• Vinegar – Traditionally you’d use Malt Vinegar, but I actually like using dill pickle juice for an extra hit of flavour. In both cases though only a few drops is needed, just to cut through the richness of the eggs and mayonnaise.
• Chives – Chives and egg are a match made in heaven!
• Bacon – This is slightly OTT and not completely necessary, but, bacon does indeed make everything better!
• Pepper – I recommend white pepper. I prefer the flavour in this context, and alongside the mustard will provide a dash of heat, which really brings the egg mayo to life.

Can I make Egg Mayo ahead of time?

Yup! Just tightly cover in the fridge. This will also give time for the flavours to marry together.

How long does Egg Mayo last?

I usually keep it for 2-3days, just use your discretion past that.

Process shots: make dressing in small bowl (photo 1), chop hard boiled eggs (photo 2), add dressing (photo 3), stir (photo 4), add bacon (photo 5), stir (photo 6).

Egg Mayonnaise Sandwich

To turn the egg mayo into a sandwich, all you need is bread, butter and cress. The butter is actually a crucial ingredient here as it helps prevent the egg mayo seeping into the bread and turning it soggy. I usually make the sandwich in one of two ways:

• Regular Egg Mayo Sandwich – Soft white bread, preferably with a nice crust (something like Tiger bread) then sliced in half.
• Egg Mayo Tea Sandwiches – Soft white bread WITHOUT crusts and quartered.

Can I make Egg Mayo Sandwiches ahead of time?

Yep! Just tightly cover in the fridge. If you’ve made the egg mayo fresh they’ll last overnight or the best part of a day.

Process shots: spread butter on bread (photo 1), top with egg mayo (photo 2), top with cress (photo 3), top with buttered bread (photo 4).

Serving Egg Mayo Sandwiches

These are perfect for lunch, but also great for a family spread or gathering.

• Crisp/Chip Recommendation: I love Prawn Cocktail flavour with this sandwich.
• Side Recommendation: Garlic Parmesan Fries pair beautifully with this sandwich!

Alrighty, let’s tuck into the full recipe for this Egg Mayonnaise Sandwich shall we?!

How to make an Egg Mayo Sandwich (Full Recipe & Video)

Egg Mayonnaise Sandwich

An Egg Mayo Sandwich couldn't be easier to make. Here I'll show you some tips and tricks to getting the most delicious egg mayo imaginable!

5 from 6 votes

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Course: lunch

Cuisine: British

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings (click & slide): 4 sandwiches

Calories per serving: 494kcal

Author: Chris

Cost per serving: £1.50 / £2

Equipment

• Medium Sized Mixing Bowl & Spatula
• Small Mixing Bowl (for dressing)
• Small Pot & Lid (for boiled eggs)
• Sharp Knife & Chopping Board

Ingredients

• 8 medium slices of Bread (see notes)
• 6 Eggs
• 1/2 cup / 120g Mayonnaise
• 1 bunch of Cress (approx 4 tbsp)
• 4 slices of Bacon, cooked, cooled & chopped
• 1 tbsp finely diced Chives
• 1 tsp Dijon Mustard
• 1/2 tsp Dill Pickle Juice or Vinegar (see notes)
• 1/4 tsp White Pepper, or to taste
• Butter, as needed

Instructions

• Hard-Boil Eggs: Place eggs in a small pot and cover with cold water. Turn the heat to high and leave until you get a rolling boil. As soon as the eggs start dancing, turn off the heat, pop on the lid and leave on the hob for 10mins. After 10 mins, spoon eggs into a bowl of ice water (or just very cold). This will stop the cooking process. After, peel and dice eggs.
• Egg Mayo: In a small pot combine mayonnaise, mustard, vinegar/pickle juice, chives and white pepper. Taste test for seasoning and adjust accordingly. In a larger bowl stir the dressing through the egg, then stir through bacon.
• Sandwich: Spread one side of each of your slices of bread with butter, then add egg mayo to 4 of those. Top with cress, then finish with the second slice of bread.

Quick Demo

Notes

a) Eggs - If you have your own favourite technique feel free to use that! This is just how I hard boil my eggs. Technique adapted from SimplyRecipes.

b) Bread - You can make these into regular sandwiches or into smaller tea sandwiches. In both cases I recommend soft white medium slices bread, and if you're going for tea sandwiches just slice off the crusts and quarter the sandwich. If you're going for regular sandwiches I recommend Tiger bread for its nice chewy crust.

c) Vinegar - Alongside the mustard this helps cut through the richness of the eggs and mayonnaise. Malt vinegar is most traditional in the UK, but apple cider vinegar can sub. I actually prefer dill pickle juice for its flavour. In all cases though you only need a tiny amount, otherwise it'll turn the egg mayo sour. You can leave this out if you want and it'll still be delicious.

d) Make Ahead/Storage - You can make the egg mayo ahead of time, just tightly cover in the fridge. I don't usually keep it longer than 2-3 days, just use your discretion past that.

e) Calories - based on 2 tsp butter per sandwich. Calories for one sandwich:

Your Private Notes:

Click here to add your own private notes or reminders about this recipe.

Nutrition:

Nutrition Facts

Egg Mayonnaise Sandwich

Amount Per Serving

Calories 494 Calories from Fat 336

% Daily Value*

Fat 37.38g58%

Saturated Fat 10.116g63%

Trans Fat 0.102g

Polyunsaturated Fat 15.085g

Monounsaturated Fat 10.527g

Cholesterol 311mg104%

Sodium 696mg30%

Potassium 237mg7%

Carbohydrates 20.89g7%

Fiber 1.2g5%

Sugar 2.87g3%

Protein 17.25g35%

Vitamin A 832IU17%

Vitamin C 2.6mg3%

Calcium 112mg11%

Iron 3.12mg17%

* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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