Delia Smith Egg Mayonnaise Recipe

This classic Delia Smith Egg Mayonnaise is made with soft-boiled eggs that still have a bit of squidge at the centre, topped with a golden homemade mayonnaise laced with garlic and mustard powder. The result is a rich, silky starter that puts every salad bar version to shame. It takes about 25 minutes to prepare and serves 6.

I first tried this expecting just posh boiled eggs and was completely won over. The homemade mayonnaise is what makes it. Once you taste it next to the soft yolk, you’ll never go back to the jarred stuff.

Egg Mayonnaise Recipe Ingredients

• The Eggs:
  • 9 large eggs
• The Mayonnaise:
  • 2 large egg yolks
  • 275ml groundnut oil (or other flavourless oil)
  • 1 clove garlic, crushed
  • 1 heaped teaspoon mustard powder
  • 1 teaspoon white wine vinegar
  • 1 teaspoon salt
  • Freshly milled black pepper
• To Garnish:
  • 18 medium cornichons (baby gherkins), sliced lengthways
  • About 18 small black olives

How To Make Mayonnaise Recipe

1. Set up your bowl: Place a medium mixing bowl on a damp tea cloth so it stays steady. This leaves both hands free: one to drip the oil, the other to hold an electric hand whisk.
2. Start the mayonnaise: Put the 2 egg yolks into the bowl with the crushed garlic, mustard powder, salt, and a few grinds of black pepper. Mix well. Measure the oil into a jug.
3. Add oil drop by drop: With the whisk running, add just one drop of oil and whisk it in completely before adding the next. After a few minutes the mixture will thicken and go stiff and lumpy.
4. Add the vinegar: Once the mixture is thick and stiff, add the white wine vinegar. This will thin it to a workable consistency. The danger zone has now passed.
5. Pour in the remaining oil: You can now add the rest of the oil in larger drops, then a thin steady stream, whisking the whole time. Taste and adjust the seasoning.
6. Boil the eggs: Place the 9 eggs in a pan of cold water. Bring to the boil and boil for exactly 6 minutes. Cool them rapidly under cold running water and leave in the cold water for 2 minutes. Peel, cover with cling film, and set aside.
7. Assemble and serve: Cut the eggs in half. Arrange three halves on each plate. Top with a heaped tablespoon of the homemade mayonnaise and garnish with sliced cornichons and small black olives.

What Makes This Delia Smith Egg Mayonnaise So Good?

• 6 minutes, not 10: Delia boils the eggs for just 6 minutes. This leaves the yolk with a slight softness at the centre rather than the dry, chalky grey ring you get from overcooked eggs.
• Homemade mayo is non-negotiable: The whole point of this recipe is the mayonnaise. It takes 10 minutes and the taste is nothing like the jarred stuff.
• Groundnut oil, not olive oil: Delia uses groundnut oil because it’s flavourless. Extra virgin olive oil would make the mayonnaise taste harsh and bitter.
• Rescue a split mayonnaise: If the mixture curdles, put a fresh egg yolk into a clean bowl and add the curdled mixture drop by drop, whisking as you go. Then carry on adding the remaining oil as normal.
• The garlic is subtle: One small crushed clove gives a gentle warmth in the background. You should taste egg, mustard, and oil first, with the garlic just hovering behind.

What Goes Well With Egg Mayonnaise?

This is a classic British starter that works beautifully before a roast dinner or as part of a cold lunch spread. Serve it with warm crusty bread or thin slices of brown toast.

For a dinner party, follow it with something like lamb shanks or fish pie with leeks. It also makes a lovely light summer lunch alongside a simple green salad and some good bread and butter.

How Long Does Egg Mayonnaise Keep?

The assembled dish is best eaten straight away. Once the mayonnaise is on the eggs, the dish does not store well. The eggs dry out and the mayonnaise loses its sheen.

Leftover homemade mayonnaise on its own should be stored in a clean screw-top jar in the fridge for up to 1 week. It contains raw egg yolks, so do not keep it longer than this. Do not freeze.

Nutrition Facts

• Calories: 480 kcal
• Fat: 46g
• Carbohydrates: 1g
• Protein: 15g

Nutrition information is estimated per serving (based on 6 servings).

Frequently Asked Questions

Try More Recipes:

• Delia Smith Caesar Salad Recipe
• Delia Smith Potato Salad Recipe
• Delia Smith Couscous Salad Recipe