Food, In The Kitchen
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Egg Mayo With a Twist

Egg Mayo 1

by clifford

While I am not the biggest fan of mayo, Egg Mayo’s a tasty exception. Clifford made some yesterday and it was just amazing. An extra ingredient, which I will reveal in a bit, definitely helped to reduce the pungent taste of hard boiled eggs, packing in a refreshing punch at the same time.


10 Eggs
1/4 bottle of Mayo
1 Japanese cucumber (THE ingredient)
Black pepper

The eggs need to be hard-boiled for about 10 minutes. Drain the water thereafter, then soak them in cold water for at least 10 minutes to cool while you prepare the other ingredients.

Kraft Mayo

Parsley and japanese cucumber

cucumber 1

cucumber 2

Rinse the Japanese cucumbers then chop them up into tiny pieces. We used just 1 against some 10 eggs. They really do battle the strong taste of eggs well. I don’t know about you but I’m always hesitant to have a larger than preferred serving of egg mayo because of how overwhelming the taste can be. Once I cross that line, I enter gag city. With the addition of these greens, I’m certain my threshold has been extended. It helps that they’re rather juicy too!

eggs 2

eggs 1

What you see is probably what you shouldn’t do. We’ve learnt from our mistakes so learn along. Remove the egg yolk  and lightly mash it on its own with a fork, separately from the remaining egg whites to avoid a war zone on the chopping board. Note: You may exclue a couple of yolks if cholesterol concerns you.

chopped parsley

Chop up some parsley but only add a controlled amount to your mixture later. Too many cooks spoil the broth, too much parsley wrecks the egg mayo. Tried & tested, true story!

egg mayo 2

Once you are done with your chopping venture, add the diced egg, cucumbers and parsley in a big bowl before pouring in some creamy mayo. We used about a quarter of the bottle for a good consistency. Remember to add a few dashes of black pepper to bring it up  to a level we call — A lip smacking delight. Then, stir, stir, stir! Finally if you’d like, let it chill in the fridge for a while before serving.

egg mayo croissant

egg mayo crackerEgg mayo probably goes best with plainer breads. We slabbed some on a croissant and while it was just heavenly, perhaps the buttery feature of the croissant collided just a tad with the richness of the spread. So plain, go plain! White bread, wheat, whole grain.

There you have it, an easy & perfect sandwich mix for breakfast, tea or a picnic. Have a happy midweek!

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