The Perfect Egg Mayonnaise Sandwich




6 large free-range eggs

4-5 tbsp free-range mayonnaise

Salad cress

Salt and freshly cracked black pepper

Ballymaloe Original Relish

Fresh sliced brown bread


1.To boil the eggs, bring a small pot of water to a gentle boil, then carefully lower the eggs in and boil for just 8 minutes. Drain and cool the eggs under cold water. Peel the eggs and chop into small chunks.

2.Combine with mayonnaise, salad cress, salt and pepper.

3.Butter the bread and generously spread the egg mayonnaise on top. Add a dollop of Ballymaloe Original Relish.

Pack it up and enjoy at lunch!


Want to try make your own homemade Mayonnaise? See our recipe and tips below!


2 egg yolks, preferably free range

¼ teaspoon of salt

Pinch of English mustard or ¼ teaspoon French mustard

1 dessertspoon white wine vinegar

8 fl ozs (250ml/1 cup) oil (sunflower, arachide or olive oil or a mixture) – We use 6 fl ozs (175ml) arachide oil and 2 fl ozs (50ml) olive oil, alternatively use 7/1

Fresh Sliced bread

Ballymaloe Original Relish


The Method:

1. Put the egg yolks into a bowl with the mustard, salt and the white wine vinegar (keep the whites to make meringues).

2. Put the oil into a measure.

3. Take a whisk in one hand and the oil in the other and drip the oil onto the egg yolks, drop by drop whisking at the same time.

4. Within a minute you will notice that the mixture is beginning to thicken. When this happens you can add the oil a little faster, but don’t get too cheeky or it will suddenly curdle because the egg yolks can only absorb the oil at a certain pace.

5. Taste and add a little more seasoning and vinegar if necessary.

Tip: If the Mayonnaise curdles it will suddenly become quite thin, and if left sitting the oil will start to float to the top of the sauce. If this happens you can quite easily rectify the situation by putting another egg yolk or 1-2 tablespoons of boiling water into a clean bowl, then whisk in the curdled Mayonnaise, a half teaspoon at a time until it emulsifies again.

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