An Egg Mayo Sandwich couldn’t be easier to make. Here I’ll share tips and tricks to make the best egg mayo you’ve ever had.
Egg and cress sandwiches are one of those timeless comfort foods. They often bring back childhood memories — growing cress at school and assembling simple sandwiches. This classic is quick, satisfying and easy to elevate with a few small additions. Below I explain the ingredients, variations and a straightforward method so you can make a perfect egg mayo sandwich every time.
Egg Mayo
At its simplest, egg mayo is just hard‑boiled eggs mixed with mayonnaise. It’s a delicious combination on its own, but a few extra ingredients lift it from good to great.
Egg Mayonnaise Ingredients
- Eggs – Hard‑boiled. See the recipe instructions for a reliable method.
- Mayonnaise – Use full‑fat mayo for best flavour, or homemade if you prefer.
- Mustard – A small spoonful of Dijon adds subtle heat and depth.
- Vinegar – A few drops of malt vinegar or dill pickle juice brighten the mix and cut through the richness. Use sparingly.
- Chives – Finely chopped chives pair perfectly with egg.
- Bacon – Optional, but crisp bacon adds a smoky crunch if you want something more substantial.
- Pepper – White pepper works nicely here; it adds a gentle warmth without dark flecks.
Can I make Egg Mayo ahead of time?
Yes. Store the egg mayo covered in the refrigerator. Chilling for a short time helps the flavours meld.
How long does Egg Mayo last?
I recommend using it within 2–3 days. Use your judgment for freshness beyond 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 make a sandwich you’ll need bread, butter and cress. Buttering the bread is important: it forms a protective layer that helps prevent the filling from making the bread soggy.
Two popular sandwich styles:
- Regular Egg Mayo Sandwich – Soft white or medium‑sliced bread with crusts left on; sturdy options like tiger bread work well.
- Egg Mayo Tea Sandwiches – Soft white bread with crusts removed, then quartered for dainty finger sandwiches.
Can I make Egg Mayo Sandwiches ahead of time?
Yes. If you assemble them and store tightly covered in the fridge, they’ll keep overnight or for most of a day if the filling is fresh.
Process shots: spread butter on bread (photo 1), top with egg mayo (photo 2), top with cress (photo 3), finish with the second buttered slice (photo 4).
Serving Egg Mayo Sandwiches
These sandwiches are ideal for lunch, a family spread or any casual gathering. They’re simple to prepare in batches and appeal to most palates.
- Crisp/Chip Recommendation: A prawn cocktail or lightly seasoned crisp pairs nicely.
- Side Recommendation: Fries such as garlic‑parmesan fries complement the sandwich well.
Now for the full recipe and method to make Egg Mayonnaise Sandwiches.
How to make an Egg Mayo Sandwich (Full Recipe)
Egg Mayonnaise Sandwich
Equipment
- Medium 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 cress (approx 4 tbsp)
- 4 slices bacon, cooked, cooled & chopped (optional)
- 1 tbsp finely diced chives
- 1 tsp Dijon mustard
- 1/2 tsp dill pickle juice or vinegar
- 1/8–1/4 tsp white pepper, or to taste
- Butter, as needed
Instructions
- Hard‑boil the eggs: Place eggs in a small pot, cover with cold water and bring to a rolling boil over high heat. As soon as the water boils, turn off the heat, cover the pot and leave on the hot hob for 10 minutes. Transfer eggs to ice water to stop cooking, then peel and dice.
- Make the egg mayo: In a small bowl combine mayonnaise, Dijon mustard, dill pickle juice or vinegar, chopped chives and 1/8 tsp white pepper. Taste and adjust seasoning. In a larger bowl gently fold the dressing through the diced eggs, then fold in the chopped bacon if using.
- Assemble the sandwich: Spread one side of each bread slice with butter. Spoon egg mayo onto four of the slices, top with cress, then finish with the remaining buttered slices. Trim crusts if making tea sandwiches and cut as desired.
Quick Demo
Notes
a) Eggs – Use your preferred method if you have one. The method above reliably produces fully set yolks without overcooking.
b) Bread – For tea sandwiches remove crusts and quarter. For regular sandwiches use medium‑sliced soft white bread; tiger bread is a good choice for texture.
c) Vinegar – A tiny amount of vinegar or pickle juice brightens the mayo. Use sparingly so the mixture doesn’t turn sour; it’s optional.
d) Make Ahead/Storage – Store egg mayo covered in the fridge for up to 2–3 days.
e) Calories – Values are calculated using 2 tsp of butter per sandwich; use as a guide.
Nutrition
Other egg sandwich ideas to try:
Egg Sandwich Recipes
- Fried Egg Sandwich
- Scrambled Egg Sandwiches
- Egg & Avocado Sandwich
- Shakshuka Sandwich
If you enjoyed this egg mayo recipe, pin it for later or leave a comment if you tried it or have questions.