Adrian Gott’s egg mayo with a twist
This flavourful take on classic egg mayo makes a quick yet irresistible sandwich filling, thanks to the richness of our eggs and a medley of kitchen cupboard staples.
Bring a small pan of water to a boil and then lower it to a rapid simmer. Add the eggs to the pan and set your timer for six minutes. As soon as the timer pings, remove the eggs from the pan, place them into ice water to cool, then peel off their shells.
Good quality shop-bought mayonnaise is fine, but if you make your own, it will add a smooth richness that contrasts with the allium kick from onions and chives. Find our recipe here.
In a bowl, mix the mayonnaise, Tabasco sauce, onion and olives together, then mash in the eggs with a fork. Season to taste with salt and pepper, serve the egg mayo on toasted, buttered Irish soda bread, topped with a scattering of chives.
3 Clarence Court Burford Brown eggs
1 tablespoon mayonnaise
Dash of Tabasco sauce
1 tablespoon white onion, finely chopped
Pinch of chopped olives
Freshly ground black pepper
Brown Irish soda bread, for toasting
Bunch of chives, finely chopped