Egg Mayonnaise

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Other garnishes for egg mayonnaise could include a sprinkling of finely chopped chives or a few soaked anchovy fillets arranged criss-cross over the top.


  • 4 eggs
  • 4 rounded tablespoons mayonnaise
  • 2-3 tablespoons cream
  • 4 crisp lettuce leaves
  • paprika


    Simmer the eggs to hard-boil, then drain and plunge into cold water to prevent further cooking. Peel away the shells and leave the eggs covered with cold water until required.

    When ready to serve, drain the eggs and slice in half lengthways. Thin down the mayonnaise to a coating consistency with the cream. Arrange the egg halves in pairs, cut side downwards, on the crisp lettuce leaves. Coat with the mayonnaise. Either sprinkle with the paprika, or for a more effective finish, garnish with a line of paprika running the length of the egg. To do this simply place a little paprika on a square of greaseproof paper, then take up a small amount along the edge of a knife blade. Tip this sharply on to the egg and the paprika should fall off in a neat line. Serve with thinly sliced brown bread and butter.