This Extra Quick Egg Mayonnaise Recipe is the one and only time I condone cooking eggs in the microwave! It’s so quick and simple but importantly, it makes cooked eggs suitable for mashing and mixing with creamy mayo with absolutely no difference in taste, quality or texture from regular boiling. Which makes this egg mayo the perfect quick snack or lunch.
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Egg mayonnaise, or more accurately “egg mayonnaise and salad cream” is one of those basic foods that I’ve loved my whole life and been cooking for most of it. But it’s only in the last couple of years that I’ve started making it this extra easy way.
I am the most impatient person in the world so I decided to break my personal “no eggs in the microwave ever” rule, break the eggs and give them a zap instead of boiling them. And it worked perfectly. They take only moments to cook and once mashed up, there really is no way of telling that they weren’t boiled.
Despite saying all this, I do want to caveat and say that boiling eggs the usual way isn’t at all difficult. And it isn’t especially long winded either. If you want to boil instead, follow my recipe for 7 minute jammy boiled eggs – just add 1 extra minute to the cooking time.
How to Serve Quick Egg Mayo
Temperature wise I actually really enjoy egg mayonnaise when it is slightly warm. And that is what you will get if you follow this recipe without stopping to lets the cooked eggs cool in the fridge for a few minutes. If you don’t want any warm, you’ll need to add this step.
Any egg mayo sandwich will always be one of my favourite things in the world. Especially if you add in some sliced ham or bacon. And if that’s the only way you ever serve it then life is good. But there are other options. In America it is especially popular to serve egg salad (as they call it) in fresh croissants. And I have to say the sweet bread does go wonderfully with the egg.
First one is very obvious – top a glorious steaming hot baked potato that’s been doused in butter with the egg mixture. Or just add a dollop to a really basic salad or ploughman’s type platter. Delicious. And the next option, which you will see on this page is to make glorious vol-au-vents – a true 70s classic. With a base of buttery and crisp puff pastry, the soft egg is the perfect topping. I’ve added a strip of crispy streaky bacon. Because of course I have!
Egg Mayonnaise Ingredients
Eggs
Use any eggs – any size, any colour, even duck eggs work. You could use quail eggs but you’ll need a lot of them! I’ve made the recipe with UK large eggs so just bear this in mind when adjusting the other ingredients.
Make sure to crack the eggs on a flat surface to help prevent shell from getting in the eggs. If you do get a bit of shell in, just fish it out with your finger dipped in cold water. If you do break the yolks of any of the eggs, don’t worry about it, just carry on as normal without mixing them.
Mayonnaise
Don’t come for me but I personally prefer a light mayo. But you can use any mayonnaise you prefer.
Egg mayonnaise is a really common filling for soft white bread sandwiches in Japan called sandos. The mayonnaise used is kewpie which is an extra flavourful mayo made with just egg yolks, a little vinegar and msg. So feel free to use kewpie if that’s your jam.
I’ve also used salad cream in this recipe which is my favourite but if you don’t want to use that, just replace it with more mayo.
Salad Cream
Salad cream is a true British classic sauce and I always use it in place of at least some of the mayo in both egg mayonnaise and tuna mayonnaise. If you haven’t tried it, then I highly recommend giving it a go.
Salad cream is made with less oil and more vinegar than mayonnaise and does have a tang to it which goes well when tamed with a bit of mayo and the egg.
As I mentioned before, if you don’t have or don’t like salad cream, you can simply replace it with more of the mayonnaise.
Salt
Salt is so important with eggs, as lovely as they are, they are a little bland without help. The same goes for mayonnaise and to some extent, salad cream. So don’t be stingy with the salt.
I do use my beloved Maldon sea salt flakes but do make sure to crunch the flakes well between your fingers as you add it. So it disperses as well as possible.
If you use regular free flowing table salt, halve the quantity in the recipe as the starting point.
Whichever salt you use, make sure to taste and add more if needed before serving.
Be Flexible
This egg mayo recipe is the simplest version. So it is a great base to add other ingredients too. Now I personally never really go further than some very finely chopped red onion or shallot – which I do highly recommend.
Soft herbs are an obvious addition – make sure to chop them very finely. I wouldn’t suggest dried herbs as they would add a nasty texture. The exception would be dried mint but I don’t think that would be a good flavour combination with the eggs.
Something brine-y or pickle-y is also a common addition. Think capers or finely chopped gherkins/pickles. I’d suggested giving them a rinse and good dry before adding and taste the mixture before adding any salt. You’ll likely need less than the recipe suggests.
Adding mustard can make a slightly spicy version or for straight up spice try hot sauce or dried chilli flakes. Finely chopped bell pepper will add crunch and sweetness without the heat.
Adding some curry powder and a dollop of mango chutney makes a coronation version. If you’re so inclined you can add some golden sultanas for the full effect as well as some finely chopped onion.
And if like me, you are bacon obsessed, you can always cook them finely chop and mix the bacon into the egg, instead of just serving it alongside.
Vegetarian or Vegan Egg Mayo
This quick egg mayonnaise recipe is suitable for vegetarians. I’m not going to suggest swaps to make it vegan because this isn’t an adaptable recipe.
Make Allergy Friendly Egg Mayonnaise
This recipe is free from dairy, gluten and nuts.
Egg Free: This one isn’t for you I’m afraid.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Microwave Egg Mayonnaise
A microwave is of course essential for this super quick recipe. You will also need some kind of heatproof bowl for which is suitable for in the microwave. And some kind of loose fitting lid – I find a small plate works perfectly.
Otherwise it is only basic kitchen equipment that you need – a cutting board, a knife etc.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
Get Ahead
Egg mayonnaise keeps in the fridge very happily for a couple of days – it’s great for meal prep actually.
Make sure that is is stored in an airtight container as it is the kind of food that tends to absorb other flavours from the fridge quite easily.
Leftover Egg Mayonnaise
Leftovers will also store in the fridge for a couple of days. But I would not attempt to freeze it. The sauce tends to split as it defrosts and the overall texture isn’t terribly pleasant.
Any leftovers can be served in exactly the same way as before so you don’t need me to make further serving suggestions here!
Extra Quick Egg Mayonnaise Tips
Don’t skip making that little hole in the egg yolks as this is essential to stopping the eggs from exploding. For the same reason, you absolutely must cover the bowl in the microwave. And ideally it will be a little bit heavy to prevent it from being blown off.
If you want the egg mayo to be fully cold before serving, the best point to put the eggs in the fridge is after they’ve been chopped. This gives it the most surface area and will cool quickly – really only in a few minutes.
I’ve given exact measurements for the mayonnaise and salad cream but you can add as much or as little as you want. Some people will prefer a looser mix and others dryer.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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More Eggy Recipes
The Recipe
Extra Quick Egg Mayonnaise (Microwave Recipe)
Equipment
- Mixing Bowl – Small microwave safe
- Fork
Ingredients
- 4 Eggs
- 3 tbsp Mayonnaise
- 3 tbsp Salad Cream - or use more mayo
- ½ tsp Sea Salt Flakes
Instructions
- Carefully crack 4 Eggs into a shallow heat proof bowl.
- Poke a hole in each egg yolk with the tip of a small sharp knife.
- Place a plate or lid over the bowl and place in the microwave.
- Microwave for 2 minutes or until the whites are fully cooked and the yolks are majority cooked.
- Tip the cooked eggs onto a cutting board.
- Use a sharp knife to roughly chop the egg into smaller pieces.
- The use the back of a fork to smush the egg until it is fully minced.
- Return the minced egg to the bowl and add 3 tbsp Mayonnaise, 3 tbsp Salad Cream (or more mayonnaise if you prefer) and ½ tsp Sea Salt Flakes.
- Use a spatula to fully combine the egg and sauces.
- Taste the mixture and add more salt if needed.
- Serve as needed – chopped fresh chives make a great garnish.
Karen says
Tried this recipe to see if this quick approach would work and it did. Quick and tasty egg mayo in minutes!
Hazel says
I wouldn’t have believed this was possible until I tried it! I love it.