Egg Mayo With Sweetcorn

A bowl of egg and sweetcorn mayo decorated with chive flowers.

5 from 1 vote

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.

Prep Time7

Cook Time8

Course: Lunch

Cuisine: British

Keyword: eggs, quick, sandwich spread, sweetcorn

Servings: people

Calories: 198kcal

Author: Choclette @ Tin and Thyme

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)

Metric - US Customary

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.

Notes

Will serve 2-4 people depending on how you use it.

Swap 1 tbsp 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.

Double, triple or quadruple the quantities, as needed.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition