Friends are coming round the dinner at short notice, don’t panic, just follow the quick and delicious menu. The ingredients are simple and the meal can be on the dining table under an hour. Try the Egg Mayonnaise Appetizer Recipe.


Serves 4


Preparation: 10 minutes

Cooking: boil and cool the eggs 35 minutes



Egg Mayonnaise Appetizer Recipe

Eggs, 6

Mayonnaise, 6 tbsp

Lemon Juice, 2 Tsp

Salt, to taste

Black pepper, freshly ground,  to taste

Lettuce leaves, 4 to garnish

Sweet paprika, to garnish


Preparation Method:

Egg Mayonnaise Appetizer Recipe

Put the eggs in a saucepan and cover with water. Bring to the boil then lower the heat and simmer gently for 8-10 minutes. Drain off water and hold the saucepan under the cold running water to cool the eggs quickly. As soon as the eggs become sufficiently cool to handle, tap each one once against a hard surface to crack the shell, then cool.

Put the mayonnaise in a bowl and stir in the lemon juice, mustard and salt, and black pepper to taste.

Remove the shells from the cold eggs then slice all the eggs. Reserve 8 slices and chop the rest. Mix the chopped eggs into the mayonnaise.

Arrange the lettuce leaves on individual serving plates and spoon the egg mixture onto them.

Garnish each portion with 2 egg slices and sprinkle with paprika.


Cook’s Note:

Egg Mayonnaise Appetizer Recipe


Cook’s Tip:

Egg Mayonnaise Appetizer Recipe

Cracking the shell will prevent a dark rim forming around the yolk.


Variation: Egg Mayonnaise Appetizer Recipe

Homemade mayonnaise made with olive oil will give a richer flavor to the dish.


Serving Ideas: Egg Mayonnaise Appetizer Recipe

The egg mayonnaise can also be served on triangles of buttered brown bread. Garnish with chopped walnuts and cress. Or, serve it in stemmed glasses on shredded lettuce, layered with well-drained chopped tomato and cucumber.