How do you like your egg mayonnaise?

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How do you like your egg mayonnaise?

Postby TeresaFoodie » February 20th, 2018, 12:33 pm

For me, I have only ever mixed the hard boiled eggs with mayonnaise, ground white pepper, cayenne, English mustard and a little salt. I've got some hard boiled eggs cooling, grater at the ready, and just looking for ideas of what else I can add to make a nice change. I found this which adds avocado.

https://www.twopeasandtheirpod.com/avocado-egg-salad/

:chops: And as luck would have it, I do have avocados in.

Have you got any other favourite additions to egg mayonnaise, or egg non-mayonnaise maybe with Greek yoghurt?
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Re: How do you like your egg mayonnaise?

Postby Suelle » February 20th, 2018, 12:51 pm

I like my egg 'mayonnaise' made with salad cream! :lol:
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Re: How do you like your egg mayonnaise?

Postby Herbidacious » February 20th, 2018, 12:59 pm

Ha me too! Or a dollop of it in the mayo to add a little sharpness and take away the whatever it is about eggs that makes me feel a bit sick sometimes.
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Re: How do you like your egg mayonnaise?

Postby TeresaFoodie » February 20th, 2018, 1:00 pm

Ooh yes, I've made it with salad cream when I've been out of mayo! :chops:
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Re: How do you like your egg mayonnaise?

Postby StokeySue » February 20th, 2018, 1:07 pm

To me egg mayonnaise is a starter of halved hard boiled egg coated in mayo, and usually lightly dusted with paprika or very finely chopped parsley or chives. I also make a variant with curried mayo with a few prawns.
I googled for a pic, but got instead halved eggs with the yolk removed mixed with mayo and piped back in, which a) is not egg mayonnaise and b) seems to not have enough mayo to sauce the white

For a sandwich filling, I just use finely chopped egg, I actually mash with a fork with widely spaced tines, never tried grating one, sounds a bit fiddly to me. Simply mixed with mayo, s&p and some chopped chives if I have them. I then like the sandwich made up with wholemeal bread and some thinly sliced cucumber :chops:
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Re: How do you like your egg mayonnaise?

Postby Busybee » February 20th, 2018, 1:09 pm

Salad cream for this household too, plus cress. Food of God’s. I find it a bit too rich when made totally with mayonnaise.

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Re: How do you like your egg mayonnaise?

Postby StokeySue » February 20th, 2018, 1:10 pm

Or if not cucumber,cress, either tye baby stuff or watercress (I'm from Hampshire after alk)
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Re: How do you like your egg mayonnaise?

Postby Ratatouille » February 20th, 2018, 1:35 pm

I'm with Sue in that I think of egg mayo as a retro starter and none the worse for that. Has to be real mayo on perfectly boiled and peeled fresh eggs sometimes served on watercress, salad leaves or sliced ripe tomatoes and topped with a spinkling of cayenne and maybe a few capers.

As a sandwich filling mayo again - salad cream is for cheese savoury exclusively :lol: :lol: - Mashed with a fork and has to be on granary bread, or possibly a soft roll. Could be on watercress or perhaps shredded lettuce. Possible additions include chopped skinned and seeded tomatoes, salad cress or grated cheese - Mr R's favourite.
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Re: How do you like your egg mayonnaise?

Postby Seatallan » February 20th, 2018, 1:53 pm

Ratatouille wrote:I'm with Sue in that I think of egg mayo as a retro starter


Oh me too. Preferably on the side with some really good smoked salmon. :chops:
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Re: How do you like your egg mayonnaise?

Postby StokeySue » February 20th, 2018, 3:18 pm

Brasserie Zedel eggs mayo
Image
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Re: How do you like your egg mayonnaise?

Postby Herbidacious » February 20th, 2018, 4:45 pm

Basse Normandie eggs mayo :shock:

IMG_0672.jpg
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Re: How do you like your egg mayonnaise?

Postby StokeySue » February 20th, 2018, 4:57 pm

There appears to be a "blue-boiled" egg in that Herbi?
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Re: How do you like your egg mayonnaise?

Postby Herbidacious » February 20th, 2018, 5:02 pm

Apparently some people prefer their eggs grey....
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Re: How do you like your egg mayonnaise?

Postby Catherine » February 20th, 2018, 5:51 pm

Eggs literally only just set, over hard boiled is too claggy for me. Mayo, (occasionally a little salad cream with that) a little bit of English mustard but not to over power it, Maldon salt and lots of ground black pepper. Served with watercress. I have never been inclined to grate the egg, we like it quite chunky
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Re: How do you like your egg mayonnaise?

Postby TeresaFoodie » February 20th, 2018, 5:59 pm

I did my eggs today in my usual way and added half a chopped avocado. I ate it with sliced tomato on sesame ryvita. It was okay but three slimy things (egg, avocado, mayonnaise) was far too rich and it needed a good kick and some crunch. Next time chopped celery and chilli sauce and instead of tomato I think cucumber and or lettuce and or cress as suggested.
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Re: How do you like your egg mayonnaise?

Postby Zosherooney » February 20th, 2018, 6:21 pm

I have had egg mayo (as a sandwich filler) with chopped celery which adds a nice crunch. I also like it with chopped crispy fried/grilled bacon.

Stuffed eggs are a different matter and should have some curried element IMHO.
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Re: How do you like your egg mayonnaise?

Postby scullion » February 20th, 2018, 6:40 pm

Ratatouille wrote:salad cream is for cheese savoury exclusively


oh no, in a peanut butter sandwich - it gives a lift - and so the peanut butter doesn't stick to the roof of your mouth.
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Re: How do you like your egg mayonnaise?

Postby Ratatouille » February 20th, 2018, 7:37 pm

Herbidacious wrote:Basse Normandie eggs mayo :shock:

IMG_0672.jpg


Those are what Elizabeth David called "Sinister black rings" No thanks!
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Re: How do you like your egg mayonnaise?

Postby earthmaiden » February 20th, 2018, 9:45 pm

Egg Mayonnaise to me is a starter dish as Rats described.

Mashed egg with salad cream, salt and pepper is a proper sandwich filling (or vol au vent) - either alone or with cress, cucumber or tomato. The mixture is so nice it's tempting to eat it all out of the bowl before it reaches the sandwiches :oops: .

Stuffed eggs are either creamy or devilled and the mixture piped back into the white. Devilled eggs seem very retro to me but seem popular in the USA.

Does anyone remember Eggs Mornay? :hungry: :hungry: . That was a favourite supper at boarding school.
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Re: How do you like your egg mayonnaise?

Postby Catherine » February 20th, 2018, 10:55 pm

earthmaiden wrote:Does anyone remember Eggs Mornay? . That was a favourite supper at boarding school.


My mum called it egg Florentine and often cooked it in the slow cooker. Spinach, poached egg and cheese sauce served on buttery mash with oodles of ground black pepper. Pure comfort food - and yes we often had it at school, was a favourite with the boarders
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Re: How do you like your egg mayonnaise?

Postby StokeySue » February 20th, 2018, 11:00 pm

I have always understood the differences betwee Florentine and Mornay is that Florentine is made withspinach and usually poached eggs, but Mornay is made with hard boiled eggs and no spinach

I can't see how either would work in a slowv cooker though?
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Re: How do you like your egg mayonnaise?

Postby Seatallan » February 21st, 2018, 9:04 am

StokeySue wrote:I have always understood the differences betwee Florentine and Mornay is that Florentine is made withspinach and usually poached eggs, but Mornay is made with hard boiled eggs and no spinach


Snap! Mornay is one of those 'we'll eat again' foods I think. :chops:
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Re: How do you like your egg mayonnaise?

Postby Herbidacious » February 21st, 2018, 10:21 am

Alas eggs Florentine make me feel really nauseous. In London pubs at one point, the dish seemed to have been transmogrified into a toasted ('English') muffin topped with spinach, Hollandaise and a poached egg. I can eat that at a pinch, but it's not usually worth it (hard, cold eggs and Hollandaise not uncommon.)

n.b. I like the flavours, but it makes me feel sick.

edit: should it be on a muffin? If you google it, the consensus seems to be 'yes'.

Rats: I struggled to eat the grey eggs.
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Re: How do you like your egg mayonnaise?

Postby PatsyMFagan » February 21st, 2018, 4:15 pm

After Zumba class on Monday and Friday mornings, some of us girls go along to the Dogs Trust Café for some light lunch ... Not a very extensive choice, so on Monday's I have egg mayo sandwich on brown and on Fridays I have fish finger sandwich on brown, both with a very nice side salad and their own home made French dressing ... :tu: :chops: :hungry:
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Re: How do you like your egg mayonnaise?

Postby karadekoolaid » February 22nd, 2018, 12:16 am

Suelle wrote:I like my egg 'mayonnaise' made with salad cream! :lol:

Oh YES!! :hungry:
Actually, I like boiled eggs, potatoes, and beetroot, with a tbsp of red onion, and loads of mayo.
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Re: How do you like your egg mayonnaise?

Postby northleedsbhoy » February 22nd, 2018, 1:27 am

Two eggs mashed in a mug with a bit of butter, S&P and mayonnaise eaten with a spoon whilst still warm plus a couple of slices of toast :chops: :chops:. Memories of childhood :D :D

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Re: How do you like your egg mayonnaise?

Postby karadekoolaid » February 23rd, 2018, 2:11 am

Blimey, NLB - you were lucky - I got Heinz Ravioli on toast! :lol: :lol: :lol:
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Re: How do you like your egg mayonnaise?

Postby TeresaFoodie » February 23rd, 2018, 8:46 am

Heinz Ravioli.... :chops: :chops:

Never had it on toast though..... :hungry: :hungry:
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Re: How do you like your egg mayonnaise?

Postby earthmaiden » February 23rd, 2018, 1:51 pm

Oooh - I love Heinz Ravioli on toast - and their Spaghetti Bolognese (with extra cheese on top) :hungry: :hungry:

Tezza - the sauce soaks into the toast. I like to eat the topping then the soggy toast afterwards.

Does anyone remember Curried Beans? Are they still around?
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Re: How do you like your egg mayonnaise?

Postby TeresaFoodie » February 23rd, 2018, 3:44 pm

I think I saw Heinz curried beans on sale recently. I think it was in Sainsbury's. I mentioned on the Oh joy thread oniony beans made by my ex some years ago which harked back to his student days. I add curry paste or powder to sauteed sliced onion and baked beans to make my own, sometimes smoked paprika and ground cumin to make a chilli version. Much cheaper than buying the branded ones. I love them!
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Re: How do you like your egg mayonnaise?

Postby KC2 » February 28th, 2018, 6:47 pm

Herbidacious wrote:Alas eggs Florentine make me feel really nauseous. In London pubs at one point, the dish seemed to have been transmogrified into a toasted ('English') muffin topped with spinach, Hollandaise and a poached egg. I can eat that at a pinch, but it's not usually worth it (hard, cold eggs and Hollandaise not uncommon.)

n.b. I like the flavours, but it makes me feel sick.

edit: should it be on a muffin? If you google it, the consensus seems to be 'yes'.


We had our own version of eggs florentine yesterday on toasted sesame seed bagels that I bought for 40p for 5 at the local Tesco! We got a tub of Waitrose own brand fresh hollandaise, which we liked very much. But I have always had them on (English) muffins in cafes/restaurants.
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Re: How do you like your egg mayonnaise?

Postby Zosherooney » February 28th, 2018, 9:31 pm

Curried beans are easily created by adding a tad (to taste) of curry paste to a tin of baked beans in the M'wave... Mmmm.

I sometimes add cumin, roast and ground, normal ground and seeds with a slither or two of garlic - very mexican. I normally use the value brands and if the sauce is too thin a squirt of tom. paste. It can transform a boring can into something quite special with a very small amount of effort.
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Re: How do you like your egg mayonnaise?

Postby earthmaiden » March 1st, 2018, 7:00 am

I never liked curried beans much, I just remember them,
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Re: How do you like your egg mayonnaise?

Postby Zosherooney » March 5th, 2018, 10:24 pm

As the oven was on on Sunday I popped 3 eggs into a casserole dish, covered with water and boiled them....in the oven :tu: Egg mayo will be on the menu for lunch one day this week, might even add some capers as I like the sharpness. I think I still have some that we made in Serifos last June. :chops:
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Re: How do you like your egg mayonnaise?

Postby earthmaiden » March 5th, 2018, 11:12 pm

As I was living in a hotel room for part of last week I treated myself one day to a baguette, some greenery and a tub of egg sandwich filling from Sainsburys. It was lovely mashed up egg all ready to spread :chops: . It could have done with a bit more salt and something to add a tang but if you were using it at home you could do that. It said it would make 7 helpings (presumably rounds of sandwiches) - I hope it wasn't made from 7 eggs as I ate rather a lot in one go :oops: :oops: .
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