This easy egg mayonnaise recipe is perfect for making creamy egg mayo sandwiches or a quick lunch. Made with hard-boiled eggs, full-fat mayonnaise, salad cream, and cress, it’s ideal for picnics, meal prep, and packed lunches. With just a few basic ingredients, you can make a classic egg mayo filling that’s rich, smooth, and ready in minutes. Great for sandwiches, toast, or salad toppers.

This classic egg mayonnaise recipe is creamy, simple, and full of comforting flavor. Perfect as a sandwich filling or served on toast, it combines hard-boiled eggs, smooth mayonnaise, salad cream, and a touch of seasoning for a traditional favorite that never goes out of style.

Table of Contents

Ingredients

6 large eggs, at room temperature
5 tablespoons full-fat mayonnaise (store-bought or homemade)
2 tablespoons full-fat salad cream (see notes)
3 tablespoons chopped fresh cress
¼ teaspoon salt
⅛ teaspoon white pepper

Instructions

Cook the eggs:
Place the eggs in a large saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer gently for 9 minutes.
Cool the eggs:
Drain the hot water and immediately fill the pan with cold water. Swirl gently, drain, and refill with cold water again. Let the eggs sit for about 10 minutes to cool. Add ice cubes to speed up cooling if desired.
Peel and prepare the eggs:
Once cool, tap each egg gently on a hard surface and roll to crack the shell. Peel and slice the eggs in half. Scoop out the yolks into a bowl.
Mash and mix:
Mash the yolks with a fork until smooth. Finely chop the egg whites and add them to the yolks.
Add remaining ingredients:
Mix in the chopped cress, mayonnaise, salad cream, salt, and white pepper. Stir until everything is well combined and creamy.
Serve:
Best served chilled as a sandwich filling, especially on thick slices of buttered brown bread.

Tips

Easier peeling: Use slightly older eggs and bring them to room temperature before boiling for easier peeling.
Cool quickly: Use ice water after boiling to stop cooking and make peeling smoother.
Creamy texture: Mash yolks thoroughly before adding mayonnaise for a smooth result.
Make ahead: Prepare in advance and refrigerate in an airtight container for up to 2 days.

Variations and Substitutions

No salad cream? Use extra mayonnaise with a splash of vinegar or a dash of mustard for tang.
Add-ins: Finely chopped chives, spring onions, or dill add fresh flavor.
Healthier option: Use low-fat mayo or Greek yogurt as a lighter alternative.
Spicy version: Mix in a pinch of cayenne or a few drops of hot sauce.

FAQs

Can I use only mayonnaise and skip the salad cream?
Yes, but the salad cream adds a slight tang. You can mimic it with a little vinegar or mustard mixed into the mayo.

How long does egg mayonnaise last in the fridge?
Up to 2 days in an airtight container. For best taste, consume within 24 hours.

Can I make this ahead of time?
Absolutely. Prepare the mix and chill it until ready to use.

Serving Suggestions

Spread generously in sandwiches with buttered brown or white bread.
Serve on toast or crackers for a quick snack or light lunch.
Spoon onto a green salad or use as a filling for lettuce wraps.
Use as a topping for baked potatoes or in wraps with fresh vegetables.

Why You’ll Love This Recipe

Quick and easy: Simple ingredients, minimal prep.
Great for sandwiches: A classic filling with creamy, comforting flavor.
Customizable: Easy to adapt to different tastes.
Perfect for meal prep: Can be made ahead and kept chilled.
Tried-and-true favorite: Loved by kids and adults alike.