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Delia Smith Egg Mayonnaise Recipe

Delia Smith Egg Mayonnaise Recipe

Delia Smith’s egg mayonnaise is creamy but chunky, with a sharp mustard and lemon lift and fresh chives. Perfect for sandwiches, jacket potatoes and toast.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 4 People
Course: Breakfast
Cuisine: British
Calories: 225
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 4 tbsp good mayonnaise
  • 1 tbsp Greek yoghurt optional
  • 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

Method
 

  1. Boil the eggs for 9–10 minutes.
  2. Cool in iced water for 10 minutes, then peel.
  3. Roughly chop the eggs.
  4. Mix the mayonnaise, yoghurt, mustard and lemon juice.
  5. Fold the dressing and most of the chives into the eggs.
  6. Season to taste.
  7. Sprinkle with remaining chives and paprika.

Notes

Chop the eggs roughly rather than mashing them.
Cool the eggs in iced water to avoid a grey ring.
Mustard and lemon juice keep the flavour fresh.
Keep refrigerated and use within 2 days.
Not suitable for freezing.