Egg mayonnaise sandwiches are a classic British staple, but many home cooks shy away from making them. Food writer and convert to the cause, who didn't taste one until age 25 due to a dislike of vinegary long-life mayonnaise, now champions the filling as one of the greatest. The key, they argue, is in the details: from egg cooking method to the mayonnaise itself.
Most recipes call for hard-boiled eggs, but some chefs, like J Kenji-López-Alt, prefer hard-steaming for more even cooking and easier peeling. Cooling eggs quickly in cold water is essential to prevent overcooking and aid peeling. For a softer texture, cooking eggs slightly less than hard-boiled allows the yolk to remain creamy and mingle with the mayonnaise, avoiding any powdery consistency.
Chopping the eggs coarsely is often suggested, but using hands to break down the yolks while leaving the whites in larger pieces is more effective and enjoyable. This method, endorsed by Kenji-López-Alt, yields a salad with nice bites of egg white bound in a creamy yolk-mayo mash. Homemade mayonnaise is recommended for its neutral flavour, avoiding assertive oils that overpower the eggs. Some recipes skip mayo altogether, using red wine vinegar and olive oil, but this lacks the requisite creaminess.
In the US, egg salad often includes extras like celery or spring onions, but British versions favour simplicity. Chives are a subtle allium addition, while radishes can add crunch without overpowering the egg. The author suggests keeping additions minimal to let the egg shine. Ultimately, the perfect egg mayonnaise sandwich relies on fresh, well-cooked eggs and a quality mayonnaise, with the option to swap hard-boiled for soft-boiled if desired.
