Eggs are by far the most readily available and also a good source of protein in our kitchen. My kids love eggs, especially Gordon. He’s never tasted egg mayo until lately. Reason being i dont own a sandwich maker last time. But now that i’ve bought the Cornell sandwich maker recently, egg mayo will very much become a pat of our lives.
Ingredients needed for my egg mayo recipe are 4 LTK Omega eggs, Mayonnaise (i use Japanese Kyupi), salt, pepper and sugar to taste. I’ve tried using Kraft and Lady’s Choice Mayonnaise before, but Kyupi tastes best. Maybe it’s because it has a sourish taste to it. And of course, it’s extra creamy texture makes the egg mayo ultra smooth.
To make this egg mayo recipe, first, boil the eggs until hard. Cool it before peeling. Mash the eggs together with the mayonnaise. You decide for yourself how lumpy you like your egg mayo to be, k. Last, add the salt, sugar and pepper. DONE. My kids loves to eat the egg mayo straight from the container. And also with plain rice.
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Hi! Great recipe — will try it soon. Are you Singaporean? Just wondering, cuz I want to get the ingredients you recommend, and I have little idea what the Japanese Kyupi mayo is — unless that is the mayo that comes in a plastic bottle with a red cap, and a red pic of a doll or child with a cowlick, arms outspread? In NTUC and other supermarkets?
Thanks for dropping by, janet. I’m Malaysian. And yes, the mayo you mentioned is Kyupi.
Also, how long can the egg mayo be kept in the fridge?
Depending on the temperature, can be around 4 days or so.
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[…] one of the reasons why i make sure i have bread and egg mayo at home always. Knowing i made egg mayo the night before, Gordon asked for egg sandwich. This is […]
[…] breakfast. In other words, he actually wanted his favorite egg mayo sandwich. I didnt prepare any egg mayo in advance and it’s gonna take far too long to make some for a hungry kid. So, i made him […]
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