Egg salad filler in less than 30 minutes!
Master the art of egg mayonnaise with this simple yet delicious recipe, elevated with crunchy cornichons and a tangy mustard dressing for extra flavour. Ready in less than 30 minutes to prepare, with a cooking time of just 10 to 30 minutes, this quick and easy dish is perfect when you need something satisfying without spending hours in the kitchen. Serving 3, it makes an ideal high-protein, lower-calorie option for a quick lunch at home or a convenient packed lunch to take on the go.
Creamy, rich, and full of texture, the combination of perfectly cooked eggs, smooth mayonnaise, sharp mustard, and chopped cornichons creates a balanced dish that feels both comforting and fresh. Whether served on its own, with crisp salad leaves, or layered into sandwiches, this recipe is versatile enough for any lunchtime craving.
Each serving provides 389 kcal, 15.5g protein, 5.4g carbohydrate (of which 5g sugars), 33.2g fat (of which 5.6g saturates), 1.9g fibre, and 0.9g salt-making it a great choice for those looking for a filling meal that delivers plenty of protein while keeping calories moderate. Simple, classic, and packed with flavour, this egg mayonnaise recipe is one you’ll want to make again and again.
Two tablespoons of mayonnaise
Three spring onions, cut thinly on the diagonal
Ten cornichons, cut into 5 mm/¼in thick slices
One little gem lettuce, chopped into bits
on serve, add three tablespoons of mixed seeds, dry toasted sea salt, and freshly ground black pepper on white bloomer bread or brioche rolls.
Place the eggs into a small saucepan and cover them completely with cold water, ensuring there is enough water to sit at least a couple of centimetres above the eggs. Starting with cold water helps the eggs cook more evenly and reduces the chance of the shells cracking during cooking. Set the saucepan over a medium heat and slowly bring the water up to the boil. As soon as the water reaches a full boil, remove the saucepan from the heat immediately to prevent overcooking. Cover the pan with a lid and leave the eggs to sit in the hot water for 10 minutes. This gentle method allows the eggs to cook perfectly, giving you firm whites and rich, creamy yolks that are ideal for egg mayonnaise.
Once the 10 minutes are up, carefully drain the hot water and run the eggs under cold water, or place them into a bowl of iced water, to stop the cooking process and cool them down quickly. This also makes the shells easier to remove. Gently tap each egg on a hard surface, roll lightly to crack the shell, and peel away the shell completely. Transfer the peeled eggs to a large mixing bowl, ready to be mashed and combined with the rest of the ingredients for your egg mayonnaise filling.
Using a fork, gently break up the boiled eggs into large, bite-sized pieces, being careful not to mash them too much. The aim is to keep plenty of texture, with soft chunks of egg rather than a smooth paste, so the final egg mayonnaise feels rich and satisfying. Once the eggs are broken up, add the mayonnaise to the bowl, followed by the finely sliced spring onions and chopped cornichons. The mayonnaise brings a smooth, creamy texture, while the spring onions add a mild freshness and the cornichons provide a sharp, slightly tangy crunch that lifts the flavour of the dish.
Season well with salt and freshly ground black pepper to taste, adjusting depending on how tangy and savoury you’d like the final mixture. Using a spoon or spatula, gently fold everything together until evenly combined, taking care not to overmix or break the eggs down too much. Once the mixture is creamy and well coated, set it aside while you prepare the mustard dressing or any serving accompaniments.
Check the consistency and taste, adding a little more seasoning if needed. The finished dressing should be sharp, creamy, and full of flavour, ready to drizzle over the egg mayonnaise or serve alongside for an extra layer of freshness and tang. Fill your chosen bread-whether that’s soft sandwich bread, crusty rolls, toasted sourdough, or a fresh baguette-with generous spoonfuls of the creamy egg mayonnaise mixture. Add a layer of crisp lettuce leaves for extra freshness and texture, helping to balance the richness of the filling while adding a light, refreshing crunch to every bite.
Step 7
If you prefer a lighter option, the egg mayonnaise can also be served as a salad instead. Simply spoon the mixture onto a plate or into a lunchbox alongside mixed salad leaves, sliced cucumber, tomatoes, or any fresh vegetables of your choice for a quick and satisfying high-protein meal. Whichever way you choose to serve it, finish by sprinkling the toasted seeds over the top of the egg mayonnaise for added crunch and nutty flavour. Finally, drizzle over the mustard dressing to bring everything together with a sharp, tangy finish that lifts the whole dish. This final touch adds extra flavour and makes the meal feel fresh, balanced, and ready to enjoy for lunch at home or as a packed lunch on the go.