Delia Smith Egg Mayonnaise Recipe

This Delia Smith egg mayonnaise is made with soft-boiled eggs, golden homemade mayo, garlic, and mustard powder. The eggs keep a slight softness at the centre, rich and silky. It takes 25 minutes and serves 6 as a starter.

I first tried this expecting just posh boiled eggs and was completely won over. Once you taste the homemade mayo next to the soft yolk, shop-bought is finished.

Egg Mayonnaise 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 Egg Mayonnaise

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 at a time. Whisk each drop in fully before adding the next. After a few minutes the mixture will thicken.
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. Lighten the mayo (optional): If you want the mayonnaise to be a bit lighter, whisk in 2 tablespoons of boiling water at this stage.
7. Boil the eggs: Place the 9 eggs in a pan of cold water, bring to the boil, and boil for exactly 6 minutes. Cool rapidly under cold running water for 2 minutes. Peel, cover with clingfilm, and set aside.
8. 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 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. See the full method in our soft-boiled egg guide.
• 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 is 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.
• Hand whisk or food processor: Delia uses an electric hand whisk, but a food processor works too. Add the yolks and seasonings, then drizzle oil through the feed tube with the motor running.

What Should You Serve With It?

This is a classic British starter, sometimes called eggs mayonnaise or oeufs mayonnaise in the French tradition. It works beautifully before a roast dinner or as the opening course at a dinner party.

Serve it with warm crusty bread, thin slices of brown toast, or good sourdough. A simple green salad dressed with vinaigrette is all you need alongside.

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

How Long Does It 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 keeps in a screw-top jar in the fridge for up to 1 week. It contains raw egg yolks, so do not keep it longer.

Do not freeze the mayo or the assembled dish. Freezing causes the mayo to split and the eggs to turn rubbery.

Nutrition Facts

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

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

Frequently Asked Questions

Can I use shop-bought mayonnaise instead? You can, but homemade has a richness and silky texture that jarred versions cannot match. It only takes about 10 minutes to make from scratch.

Is it safe to eat homemade mayonnaise with raw egg yolks? Use the freshest eggs you can find, ideally free-range and Lion-stamped in the UK. Pregnant women, young children, and the elderly should avoid raw egg.

Can I add anchovies to this dish? Yes, Delia suggests draping a couple of anchovies per person over the mayonnaise in a criss-cross pattern. It adds a salty, savoury edge.

What is the difference between egg mayo and eggs mayonnaise? Egg mayo is usually a mashed sandwich filling made with shop-bought mayonnaise. Eggs mayonnaise is a plated starter with halved soft-boiled eggs and homemade mayo spooned over the top.

How long do you boil eggs for egg mayonnaise? Delia boils them for exactly 6 minutes, which leaves the yolk with a soft, golden centre. For fully hard-boiled eggs, boil for 10 minutes instead.

Try More Recipes:

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