Mayonnaise coated egg halves

Mayonnaise coated egg halves
  • Serves: 10
  • Prep: 10mins
  • Cook: 10mins

Easy to make mayonnaise with a kick.


  • 10 large British Lion eggs
  • Water for boiling
  • Pinch of salt
  • For spiced tomato mayonnaise:
  • 250ml (1/2) pint thick mayonnaise
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato ketchup or puree
  • 1 tsp Lemon juice
  • Salt
  • for curried mayonnaise:
  • 250ml (1/2 pint) thick mayonnaise
  • 1 tbsp mango chutney, finely chopped or sieved
  • Salt and pepper
  • For mixed herb mayonnaise:
  • 250ml (1/2pint) thick mayonnaise
  • 3 tbsp chopped chives
  • 2 tsp lemon juice
  • 1 small garlic clove, finely chopped (optional)
  • Salt and pepper


  1. Place the eggs in a pan. Cover with cold water, add a pinch of salt and place the pan on a high heat.
  2. When the water is almost boiling, gently stir the eggs and set a kitchen timer for one of the timings below.
  • 3 minutes for really soft boiled yolk and set white     
  • 4 minutes for slightly set yolk and set white     
  • 5 minutes for firmer yolk and white     
  • 6 minutes for hard boiled with lightly soft yolk     
  • 7 minutes for firmly hard boiled  

    3. Reduce heat slightly to keep water bubbling but not fast boiling and stir the eggs once more. Once cooking time is complete, place the eggs in cold water to stop the cooking process.
   4. To make the mayonnaise, combine all the ingredients thoroughly. Halve the boiled eggs and coat with mayonnaise.  Serve with a salad garnish. 

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