Egg and Pickle Mayonnaise
A twist on a typical egg mayo recipe great as a BBQ side
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Servings: 4 people
Calories: 78kcal
Cost: £2
Ingredients
- 4 Free range eggs
- 2 teaspoon Mayonnaise 2 teaspoon per egg if you want to scale up
- 1 tablespoon Diced pickle
- ¼ teaspoon Salt & Pepper
- ¼ teaspoon Mustard powder
Instructions
- Prick a small hole in the round end of the egg (to stop it exploding) and then hard boil for 15 minutes.
- Cool the eggs in water and then peel. Once peeled, slice and dice the eggs using either an egg slicer or a fork.
- Mix the egg, mayo and all other ingredients together.
- Serve in a ramakin or small dish. Keep covered with cling film in the fridge until needed.
Notes
This will last for a few days in the fridge. Keeping it covered with a cling film or plastic wrap will keep the egg smell at a minimum.
When cooling the eggs, tap lightly so the shell shatters and then drop them in ice water. This will shrink the inside of the egg rapidly, making a de-shell of the egg much easier!
Nutrition
Serving: 50g | Calories: 78kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 165mg | Sodium: 250mg | Potassium: 66mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 246IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg
