Egg mayo with butter

I know, neither mayonnaise or butter are actually healthy and nutritious, containing loads of calories, saturated fat, cholesterol and sodium but this egg mayo (butter) is so delicious. It used to be an essential part of my Easter growing up. As long as I use low fat, unsalted or vegan options and stick to small portions, then having this once a year (or maybe twice) doesn’t make me feel too guilty. My mum used to make it with just eggs and butter and it was literally called egg butter so I have adjusted it to be more British by halving the butter with mayo.

The history behind egg mayo

The exact history of egg mayo, also known as egg salad, is unclear, but it is believed to have originated in Europe in the early 1900s. Mayonnaise, a key ingredient in egg mayo, was first developed in France in the 18th century, and by the early 1900s had become popular throughout Europe.

Make it yourself and I guarantee that the one they put in the ready-made sandwiches, will never taste the same again.

Egg mayo (butter)

Course: Gluten free snacksCuisine: EuropeanDifficulty: Very easy

Servings

6

servings

Prep time

4

minutes

Cooking time

10

minutes

Calories per ball

85

kcal

Make this delicious egg mayo butter at home and you’ll find the one they put in the ready-made sandwiches, will never taste the same again.

Ingredients

• 4 hard medium sized boiled eggs (boiled from cold approximately 10 minutes)

• 30g unsalted plant based butter, melted

• 30g gluten-free mayonnaise (reduced fat or lighter)

• (lemon) pepper and dried dill for seasoning

Directions

• After boiling the eggs, cool them down in cold water for at least 20 minutes and then peel.
• Mash them with a fork on a chopping board.
• Mix the eggs with the butter still warm after melting.
• Add the mayo and seasoning.
• Mix and let it rest. Eat at room temperature.
• Makes about six open sandwiches that you can decorate as you please. In this example, decorated with carrot sticks, capers and caviar.
• Store in the refrigerator for up to two days.

Notes

If you’ve made this recipe and are on Instagram, use the hashtag #TheNonGlutenOne so I can re-share the love. Please let me know if there’s anything I can improve with this recipe. Use my contact page or email me at info@thenonglutenone.com.