Amelia Grace Egg mayonnaise is one of the simplest things in the world to make, and one of the easiest to get wrong.
Too often it ends up as a heavy, pasty mush, swimming in mayo. Made well, it is soft and creamy, with big, tender chunks of egg and a fresh, savoury lift.
It is the filling I reach for most when I want a quick lunch. It takes 15 minutes, the ingredients are all store-cupboard staples, and it is good in a sandwich, on toast, in a jacket potato or just on a plate with some lettuce and tomato.
Why You Should Chop the Eggs by Hand, Not Mash Them
The texture is what separates a good egg mayonnaise from a bad one.
Mashing eggs with a fork breaks them into small, damp crumbs that soak up the mayonnaise and turn into a thick paste.
Chopping them roughly with a knife leaves you with larger pieces, so you can taste the egg itself, and a little mayonnaise coats each piece rather than drowning them. You can use far less dressing, which lets the fresh flavours come through.
Ingredients for Delia Smith Egg Mayonnaise
- 6 large eggs
- 4 tbsp good mayonnaise
- 1 tbsp Greek yoghurt (optional, for a lighter finish)
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 2 tbsp fresh chives, finely snipped
- A pinch of paprika or cayenne pepper
- Salt and freshly ground black pepper
How to Make Delia Smith Egg Mayonnaise — Step by Step
Step 1 — Boil the Eggs
Bring a pan of water to a rolling boil. Lower in the eggs and cook for 9 to 10 minutes, until the whites are firm and the yolks are set but still creamy.
Step 2 — Cool in an Ice Bath
Transfer the eggs to a bowl of iced water and leave for 10 minutes. This stops them cooking, which prevents the grey-green ring around the yolk.
Step 3 — Peel
Crack the eggs all over and peel them under a little running water.
Step 4 — Chop
Roughly chop the eggs with a sharp knife into pieces about the size of a pea or a little larger, and tip into a bowl.
Step 5 — Make the Dressing
In a small bowl, mix the mayonnaise, yoghurt, mustard and lemon juice until smooth.
Step 6 — Combine
Add the dressing to the eggs with most of the chives. Fold together gently until just coated.
Step 7 — Season and Taste
Season with salt and pepper, and add a little more lemon juice or mustard if you like a sharper finish.
Step 8 — Serve
Sprinkle with the remaining chives and a pinch of paprika.
My Top Tips for the Best Delia Smith Egg Mayonnaise
Chop, do not mash. Chunky eggs make a far more appealing texture.
Do not overcook the eggs. A grey ring around the yolk means they were cooked for too long. An ice bath avoids it.
Add the dressing a little at a time. You can always add more, but you cannot take it away.
Do not skip the mustard and lemon. They cut through the richness and keep it tasting fresh.
Season at the end. Mayonnaise already contains salt, so taste before adding more.
Use fresh chives. Their mild onion flavour is the traditional partner for egg.
Serving Suggestions
Serve in soft white or granary bread sandwiches with cress or lettuce, on hot buttered toast, or spooned into a jacket potato. It is also lovely on a plate with sliced tomato and cucumber as a light lunch, or in little lettuce cups as a starter.
How to Store Delia Smith Egg Mayonnaise
In the fridge: Store in an airtight container for up to 2 days.
At room temperature: Not suitable for more than 2 hours, particularly in warm weather.
In the freezer: Not suitable. The eggs turn rubbery and the mayonnaise splits.
Delia Smith Egg Mayonnaise Recipe
Ingredients
Method
- Boil the eggs for 9–10 minutes.
- Cool in iced water for 10 minutes, then peel.
- Roughly chop the eggs.
- Mix the mayonnaise, yoghurt, mustard and lemon juice.
- Fold the dressing and most of the chives into the eggs.
- Season to taste.
- Sprinkle with remaining chives and paprika.
Notes
Frequently Asked Questions About Delia Smith Egg Mayonnaise
How long should I boil the eggs for egg mayonnaise?
Nine to ten minutes gives firm whites and set, creamy yolks. For more detail on timings, see my boiled eggs guide.
Why do my eggs have a grey-green ring around the yolk?
They were overcooked or cooled too slowly. Stick to 9 to 10 minutes and cool them straight away in iced water.
Can I make egg mayonnaise ahead?
Yes. It keeps in the fridge for 2 days, though it is best on the day it is made, as the chives lose their freshness.
What can I add to jazz it up?
A little chopped spring onion, crispy bacon, curry powder, capers or a dash of hot sauce all work well.
