This easy and delicious mayo egg sandwich spread will take your packed lunch and/or afternoon tea to the next level! It's also one of my favourite recipes for leftover Easter eggs.
About this recipe
This version of egg mayo sandwich is based on my family recipe.
In our family home, mum, grandma, or great-grandma would always serve this delicious sandwich filler stretched with some extra ingredients - gherkins and other pickles!
Pickles go very well with cooked eggs, it's a match made in heaven!
Also, if you add them to the spread, it will serve more people! 🙂
Back home, sandwiches with egg and mayo would practically disappear from the table as soon as they had been served! Who wouldn't love them?
Come on, it's time to make your own egg with mayonnaise sandwich!
What do you need to make this egg sandwich spread recipe?
- Good quality free-range eggs are key in this recipe. For best taste and look, use free-range eggs from trusted farmers. The egg yolks usually burst with color and are very flavorsome and also more nutritious
- Good quality mayonnaise is preferred. Choose low-fat or full-fat, depending on what is available to you or what fits your dietary needs better. Full-fat one will give the spread a more indulgent taste, yet low-calorie mayo will do a great job too
- Other ingredients are:
- Dijon mustard or German mustard (smooth, medium-hot)
- Gherkins (jarred)
- Sweet pepper (fresh or jarred)
- Pickle juice (from pickles used)
- Black pepper, salt - to taste
- Freshly chopped chives, parsley, dill or cress for garnish
Substitutes and more filling ideas
Here are some suggestions if you don't have all of the ingredients needed for this tasty egg salad with pickles:
- Use duck eggs instead of chicken eggs. A good substitute ratio is 1 large duck egg for 2 medium-sized chicken eggs. Add 1 minute to the cooking time.
- Swap soft (creamy) cheese for mayonnaise, using the same amounts. Similar to the mayo, use full or low-fat cream cheese as desired.
- Pickled onion or radish will work in this egg salad too - feel free to use them if you can't get hold of any gherkins or pepper!
- Make this egg mayo sandwich special with diced salami, ham or cooked diced bacon.
- Add grated Cheddar or Edam cheese for extra creamy flavour!
What to serve this mayo egg sandwich spread with?
Whether you're serving this egg sandwich spread for lunch or a snack, it will be best enjoyed on top of:
- freshly baked sourdough bread
- seeded toast
- crispy baguette
Feel free to butter your bread if you like - no judging here!
Finally, sprinkle it with fresh herbs for extra burst of flavour.
This egg mayo spread will stay fresh for up to 3 days. Keep it in an airtight container in the fridge. Give it a toss and add fresh herbs just before serving.
This egg spread is not suitable for freezing.
For this egg and mayo salad recipe, I used chicken eggs. However, feel free to use duck eggs instead (swap 1 large duck egg for 2 medium chicken eggs). Remember to add an extra minute to the boiling time.
Yes, you can! The egg salad will stay fresh for up to 3 days in the fridge - remember to cover with a lid and add fresh herbs just before serving.
Also, you can save ⅔ of the total cooking time if you boil the eggs in advance. Keep them in the fridge (shell-on) for up to 7 days.
This means you have overcooked the eggs. The green (sometimes greyish) ring is a result of a chemical reaction in the eggs after a prolonged time in hot water. Don't worry, the eggs are still edible! Continue with the recipe as usual - you practically won't notice this in the final dish.
- Use older eggs, they peel more easily once cooked.
- The eggs should be at room temperature - take them out of the fridge 30 mins before cooking if needed.
- Insert the eggs into a saucepan first, then top with water and bring to boil. The two latter will prevent them from cracking.
- To stop the hard boiled eggs going green around the yolks, set a timer when cooking them and take the eggs out immediately, run under cold water (or put in a bowl with ice shortly) and set aside on a dry plate to cool down (this takes about 20 mins).
- Don't be tempted to add too much salt to the egg salad, as that will accelerate the water releasing process of the veg and the egg and mayo spread would become too watery too quick. Less is more in this case, especially if you are making this ahead.
Looking for more recipes with pickles? You will love this delicious potato salad!
Mayo egg sandwich spread
- 5 free-range eggs large
- 3 gherkins medium
- 1 red, orange or yellow sweet pepper or 4 inch-wide slices pickled red pepper
- 1 teaspoon pickle juice from pickles used
- 2 tablespoon light mayonnaise
- 1 teaspoon Dijon mustard or German mustard
- salt and black pepper to taste
- 1 handful chopped fresh parsley or chives, dill, cress
Fillings to add (optional)
- 30 g diced salami, cooked ham or bacon
- 30 g grated Cheddar or Edam cheese
- Carefully add the eggs into a small saucepan. Cover with cold water and bring to boil. Hard-boil for 8 mins. Take off the heat and rinse with cold water under a tap or place in a bowl of ice for 1 minute. Place the eggs on a plate and leave to cool down for at least 20 mins.
- In the meantime, finely chop the gherkins, finely dice the pepper and put both into a large mixing bowl.
- Peel off the eggshell and cut the eggs with an egg slicer: slice once, turn 90 degrees and slice again (so they are diced). Add the eggs into the bowl with vegetables.
- Add mayonnaise, mustard and pickle juice.
- Add additional fillings if using some. Toss and gently stir until every solid part of the spread is coated. Season with a pinch of salt and generous amount of black pepper.
- Serve on a slice of bread of your choice, top with fresh herbs and enjoy!
- Duck eggs instead of chicken eggs; Ratio: 1 large duck egg for 2 medium-sized chicken eggs. Add 1 minute to the cooking time.
- Soft (creamy) cheese for mayonnaise; 1:1 ratio.
- Swap pickled onion or radish for gherkins or pepper.