There’s something deeply comforting about a classic egg mayonnaise sandwich. But what if we told you a simple twist could elevate it from a humble staple to a gourmet lunch? The secret is in the mayonnaise. By infusing the oil with fresh chives, we create a vibrant, flavour-packed spread that cuts through the richness and brings a beautiful, fresh zing. This isn’t just an egg sandwich; it’s an experience. Get ready to rediscover your love for a timeless classic!
Ingredients
• For the Chive Mayonnaise
• 1 small bunch fresh chives
• 250 ml / 1 cup sunflower oil, divided
• 2 large egg yolks, at room temperature
• 2 tsp white wine vinegar
• Sea salt and freshly ground black pepper, to taste
• For the Sandwiches
• 8 medium eggs
• 1 loaf of your favourite bread (sourdough, wholemeal, or soft white all work well)
• 1 handful of watercress or other peppery leaves
Instructions
1. Make the Chive-Infused Oil
2. Snip the chives directly into a blender bowl. Add 100 ml / 0.5 cup of the sunflower oil and blend for 30 seconds until you have a vibrant green oil.
3. Scrape the chive oil into a separate bowl and set it aside to infuse. The longer it sits, the more flavourful it will become.
4. Thoroughly wash and dry the blender bowl. This is a crucial step, as any water from the chives can cause the mayonnaise to split later.
5. Create the Mayonnaise
6. In the clean blender bowl, combine the room-temperature egg yolks and the white wine vinegar.
7. With the blender running on a low speed, begin to drizzle in the remaining 150 ml / 0.5 cup of plain sunflower oil very slowly until the mixture is thick and emulsified.
8. Strain the chive oil through a fine-mesh sieve into a jug, discarding the solids.
9. With the blender on its highest speed, carefully and slowly drizzle in the strained chive oil. As soon as it’s fully incorporated, switch the blender off immediately to prevent it from splitting.
10. Season the finished mayonnaise with salt and pepper, then transfer to a bowl and chill in the fridge.
11. Assemble the Sandwiches
12. Place the 8 eggs in a saucepan and cover with cold water. Bring to a boil and cook for 12 minutes for a perfect hard-boiled centre.
13. Drain the hot water. Gently rattle the eggs in the pan to crack the shells, then cover with cold water and let them sit for 5-10 minutes to cool completely.
14. Peel the cooled eggs and roughly chop them. Add the chopped eggs to the chilled chive mayonnaise and gently mix to combine. Have a taste – it’s irresistible!
15. Slice your bread, generously spread the egg mayonnaise mixture, top with a handful of fresh watercress, and place the final slice of bread on top. Slice and serve immediately.
Nutritional Information
• Approximate values per serving (1 of 6), excluding bread.
• Calories: 450 kcal
• Protein: 15g
• Fat: 42g
• Carbohydrates: 2g
Pro Tips
• For a stable, creamy mayonnaise that won’t split, ensure your egg yolks are at room temperature before you begin.
• Gently warming the vinegar in a microwave for a few seconds before adding it to the yolks also helps prevent the emulsion from breaking.
• After boiling the eggs, crack their shells and let them cool completely in a bowl of cold water. The water seeps into the cracks, making them significantly easier to peel.
• For a surprising crunch, add a layer of your favourite salted crisps (potato chips) on top of the egg filling just before closing the sandwich.
• Swap the chives for 1 tsp of mild curry powder in the mayonnaise for a delicious Coronation-style egg sandwich.
FAQ
Q: Can I make this egg mayonnaise sandwich vegan
A: To make a vegan version, you’ll need to substitute both the eggs in the filling and the egg yolks in the mayonnaise. For the filling, use mashed firm tofu or chickpeas seasoned with black salt (kala namak) for an ‘eggy’ flavour. For the mayonnaise, use aquafaba (chickpea brine) in place of egg yolks to create the emulsion with your chive-infused oil.
Q: Is this vegetarian egg sandwich a good source of protein
A: Yes, this is an excellent high-protein vegetarian meal. Each serving of the filling contains approximately 15g of protein, primarily from the eggs. Eggs are a complete protein, providing all the essential amino acids, making this a very satisfying and nutritious meat-free option.
Q: How long can I store the chive egg mayonnaise filling
A: For optimal freshness and food safety, the prepared chive egg mayonnaise filling should be stored in an airtight container in the refrigerator. It will keep well for up to 3 days. We recommend assembling the sandwiches just before you plan to eat them to prevent the bread from becoming soggy.
Q: What other fresh herbs can I use instead of chives
A: This recipe is very adaptable. If you don’t have chives, you can create a delicious infused mayonnaise using other soft herbs. Fresh dill would be fantastic for a Scandinavian-inspired flavour, while flat-leaf parsley or tarragon would also create a beautiful and aromatic spread. Follow the same infusion method outlined in the recipe.
