Egg Mayo With Sweetcorn
This classic egg mayo recipe (or egg mayonnaise if you prefer) is jazzed up nicely with the addition of sweetcorn. Leave it out if you’d rather, but it makes a fabulous alternative to this much loved British sandwich filling. There’s even a vegan version if it helps.
I rarely make egg mayo as a sandwich filling, but I do like it as a lunchtime toast topping. It’s especially good when chives are in season and I can grab a handful from the garden.
Dive Right In
- Why Make Egg Mayo?
- Egg Mayonnaise With (Or Without) Sweetcorn
- Ingredients, Substitutions And Additions
- How To Make Good Egg Mayo
- Egg Mayo: Top Tips
- How To Make Vegan Egg Mayo
- FAQs
- Other Recipes For Sandwich Fillings You Might Like
- Keep In Touch
- Pin It
- The Recipe
Why Make Egg Mayo With Sweetcorn
Sweetcorn not only adds additional taste, texture and nutrition to egg mayonnaise, but it also helps to bulk it up. This makes it a budget friendly option for sandwich fillings and toast toppers.
Other reasons you will want to make my egg mayo recipe include:
- Bright and Colourful – The sweetcorn and green flecks of chives add brightness and contrast to what can often be a rather boring look.
- Classic with a Twist – The addition of sweet corn and the subtle flavour of chives adds a fresh spin on a familiar favourite.
- Customisable – You can easily adjust the flavours by swapping ingredients or adding additional ones. You can even leave out the sweetcorn for a more traditional egg mayonnaise. It’s also easy to make a delicious vegan version of egg mayo.
- Kid-Friendly – The corn’s added sweetness makes egg mayo more appealing to younger taste buds whilst still being nutritious.
- Perfect for Picnics and Parties – This creamy egg mayo is great for both picnic and party sandwiches. It’s not only easy to make, but offers a satisfying bite that’s sure to please.
- Quick and Easy – Despite the need to boil eggs, this recipe comes together in less than fifteen minutes which makes it ideal for quick lunches, parties and picnics.
- Simple Ingredients – All the ingredients are easy to find and you probably already have them in your kitchen.
- Versatile – This filling works for sandwiches and wraps, but also as a toast or baked potato topping. So lunch or dinner? You decide.
Egg Mayonnaise With (Or Without) Sweetcorn
Often referred to as egg salad on the other side of the pond, egg mayonnaise is one of the most popular sandwich fillings for British afternoon tea. As a vegetarian, it’s often the only option I get. It’s also one of the standard vegetarian fillings for commercial takeaway sandwiches.
But really, homemade egg mayo is so much nicer than shop bought and it’s so easy to make your own, why wouldn’t you? A bowl, fork and saucepan is really all you need.
Adding sweetcorn is the icing on the cake, but a good egg mayo stands alone. It’s both rich and creamy. And it’s perfect for easy lunches and picnics. You can even top your baked potato with it and serve as an easy dinner. Just add a few salad leaves.
Ingredients, Substitutions And Additions
You can make egg mayonnaise with just two simple ingredients: boiled eggs and mayonnaise. But add a pinch of salt and a good grinding of black pepper and you’ve already upped the game quite considerably.
Eggs
I’ve used large eggs for this recipe, but if you have medium or extra large, you can use those instead. The results will be slightly different, but you can always adjust the other ingredients if necessary.
Please use free range eggs, it’s just too horrible to have hens caged. For preference I buy organic eggs as they have the best welfare standards.
Mayonnaise
Plain mayonnaise, mustard mayonnaise or garlic mayonnaise all work well in this recipe. I use my homemade vegan mayonnaise, which usually has both mustard and garlic in it.
Mustard is a real hit in this recipe, so if you’re not using mustard mayonnaise, add some to the mix.
If I have any in the fridge, I often swap a little of the mayonnaise for either crème fraîche or Greek yoghurt. This give the egg mayo a creamier consistency and a slight tang which complements the sweetness of the corn.
Seasoning
Chilli salt is one of my store cupboard staples. A pinch here or there adds chilli notes but without the final recipe actually being hot.
You can buy it, but it’s easy and a lot cheaper to make your own. I grind a tablespoon of coarse sea salt with a tablespoon of chilli flakes in a pestle and mortar.
You can use a pinch of fine sea salt and a pinch of hot chilli flakes instead.
Alternatively add a little smoked paprika instead of the chilli.
Black pepper is a must as are chives. The latter give a mild onion (and garlicky) flavour as well as adding freshness. I use a mix of onion chives and garlic chives, when they’re in season.
Egg and cress sandwiches are probably the most traditional, so swap the chives for cress if you like. It works really well too.
Sweetcorn
Ideally you’d use the kernels from a cooked corn cob for this recipe. They’re hard to beat. But they’re a bit faffy and not in season for long anyway (see my post on What’s In Season in August, September and October).
Most of the time I use tinned sweetcorn. Just make sure you drain it well before using.
Other Additions
Other additions you can make include: English or Dijon mustard, finely chopped gherkins, capers, finely sliced spring onions or shallots, grated cheddar cheese, crumbled feta cheese or avocado.
See my recipe for avocado egg for that last suggestion.
How To Make Good Egg Mayo
The key to a good egg mayo is to boil the eggs so that the yolks are no longer runny, but aren’t hard boiled either. Squidgy is probably the best way to describe them.
Please refer to the recipe card at the bottom of this post for full instructions, timings and quantities of ingredients used.
Step 1. Boil Eggs
Place the eggs in a lidded saucepan, cover with cold water and bring to the boil. Place the lid on the pan and turn down to a gentle simmer. If you boil the eggs too vigorously, they’re likely to crack.
Cook large eggs for seven minutes and medium ones for six minutes.
Step 2. Prepare Sweetcorn
As soon as the eggs are simmering, open the tin of sweetcorn and pour it into a sieve to drain. You don’t want soggy egg mayo.
Alternatively, if you’re using a corn cob, cook it now and it will be super fresh when you mix it all up.
Step 3. Peel Eggs
Drain the eggs, then roll them gently around the pan to crack them slightly. Cover in cold water and leave them submerged for at least three minutes. Refresh the water if it’s warm. Remove the eggs, by which time they’ll be cool enough to peel, but still warm enough for the shells to dry out.
Gently crack the less pointy end of the egg on a hard surface, then peel from this point taking the inner membrane off as you do so. Once you have a grip on the membrane the shells should come off quite easily.
Do make sure there’s no shell left on any part of the egg. Crunching on egg mayo is enough to put some people off from ever eating it again.
Step 4. Mash Eggs
Place the shelled eggs in a medium sized mixing bowl.
Grab a fork and roughly mash them together. Try and keep it slightly chunky.
Step 5. Add Remaining Ingredients
Add the mayo and creme fraiche or yoghurt if using, together with the chilli salt and pepper and give a good stir.
Finely snip the chives into the bowl with a pair of scissors and stir again.
Finally, add the sweetcorn and stir one final time.
Use straight away to fill sandwiches, spread on toast, add to a salad platter or top jacket potatoes. The quantity given in the recipe card will serve two to four people depending on what you’re using it for.
Egg Mayo: Top Tips
Although egg mayonnaise is a simple recipe, there are always a few things worth bearing in mind.
Don’t over boil the eggs or you’ll get rubbery whites and crumbly yolks resulting in a less unctuous egg mayo. You want the egg yolks just set, but still nicely squidgy.
Swap two teaspoons of the mayonnaise for crème fraîche or Greek yoghurt for a lovely creamy tang.
For a classic egg and cress sandwich, swap the chives for cress and leave out the sweetcorn. You might want to reduce the mayonnaise slightly.
Egg mayo, with or without the sweetcorn, goes well served alongside watercress, radish slices, olives and tomatoes. As well as between, or on, bread slices, it makes a good topping for both baked potatoes and green salads.
How To Make Vegan Egg Mayo With Sweetcorn
Follow the recipe as is, except instead of using boiled eggs, substitute tofu. Use a 280g block of tofu and crumble it into a bowl. Alternatively, chop it finely. Add a tablespoon of nutritional yeast, a quarter teaspoon of black salt (kala namak) and a pinch of turmeric.
FAQs
Sweetcorn adds a new dimension to egg mayo. It gives a touch of sweetness which contrasts well with the creamy eggy textures and flavours. It also adds colour and nutrition whilst bulking out the other ingredients.
Freshly made is always best, but egg mayonnaise will keep in a sealed container in the fridge for up to three days. It doesn’t freeze well though.
Older eggs are easier to peel than fresh ones. This is because the eggs shrink slightly as they get older, which means there’s more of a gap between the egg and the shell.
If using fresh eggs, plunge them into cold water as soon as they’re cooked. Leave for at least three minutes. If you roll them around a bit so that they knock together, they become even easier to peel.
Gently crack the less pointy end of the egg on a hard surface, then peel from this point taking the inner membrane off as you do so. Once you have a grip on the membrane the shells should come off easily.
Make vegan mayonnaise instead. It’s ever so easy and just as creamy and delicious. Here’s my recipe for vegan mayonnaise.
Other Recipes For Sandwich Fillings You Might Like
- Bánh mi with marinated tempeh (vegan)
- Carrot & cheese sandwich filling
- Tofu lettuce tomato sandwich
- Vegan ‘cream cheese’, spiced pickled beetroot & lettuce sandwich
Keep in Touch
Thank you for visiting Tin and Thyme. If you make this egg mayonnaise, with or without the sweetcorn, I’d love to hear about it in the comments below. Do you have any recommendations or tips for vegetarian or vegan sandwich fillings?
Please rate the recipe. If you post pictures of your creations on social media, tag me @choclette8 so I can see them.
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If you’d like more egg recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Egg Mayo With Sweetcorn. PIN IT.
Egg Mayo With Sweetcorn
Equipment
- medium saucepan with lid
- medium mixing bowl
- fork
Ingredients
- 4 large eggs organic for preference, but definitely free range
- 4 tbsp mayonnaise (I use my homemade vegan mayonnaise)
- ¼ tsp chilli salt (or a pinch of fine sea salt and a pinch of hot chilli flakes)
- good grinding of black pepper
- 10 chives (I use a mix of onion chives and garlic chives)
- 160 g tinned sweetcorn drained weight (or kernels from a cooked corn on the cob)
Instructions
- Place the eggs in a lidded saucepan, cover with cold water and bring to the boil. Place the lid on the pan and turn down to a gentle simmer. Cook for 7 minutes.4 large eggs
- Drain the eggs, cover in cold water and leave for 3 minutes. Remove the eggs, by which time they'll be cool enough to peel. Do make sure there's no shell left on any part of the egg. Crunching on egg shells is enough to put some people off from ever eating egg mayo again.
- In a medium mixing bowl, roughly mash the peeled eggs with a fork.
- Add the mayo, chilli salt and pepper and give a good stir.4 tbsp mayonnaise, ¼ tsp chilli salt, good grinding of black pepper
- Finely snip the chives into the bowl with a pair of scissors and stir.10 chives
- Add the sweetcorn and stir again.160 g tinned sweetcorn
- Use it to fill sandwiches, spread on toast, add to a salad platter or top jacket potatoes.
We love egg mayo in this house and often add sweetcorn. It’s so much nicer than shop bought, which can be tasteless and runny.
Yay, way to go. Glad I’m not the only fan of egg mayonnaise with sweetcorn.
I do love an egg mayo sandwich! I had never thought of adding corn. I like to add lettuce to mine! I’d love to try the Japanese version one day.
cheers
sherry
Do give it a go with sweetcorn, it’s worth making at least once to see what you think. I guess I ought to try the Japanese version too, but there’s something about adding sugar to egg mayo that feels a bit wrong.
It’s such a gift to receive a recipe every week, -a little joyful inspiration amid all the doom and gloom of the news; a little hint to take some care to prepare wholesome tasty food. Thank you Nicette. I made this recipe for breakfast today, and I love it’s speed and simplicity- but I also really value the range of recipes you offer on your site- it’s a real treasure trove. Thank you!
Aw, thank you Kathleen. You say all the right things. Glad you enjoyed the egg mayo, though I don’t think I’ve ever had it for breakfast – not yet anyway.