Samphire Egg Mayonnaise recipe

Preparation Time: 10 minutes | Cooking Time: 10 minutes

Think of this as an updated version of egg and cress. Samphire adds saltiness and fresh flavour to an otherwise creamy egg mayonnaise. Serve on soft white bread rolls or with crackers.


  • 8 eggs
  • 8 tbsp. mayonnaise
  • 2 tbsp. salad cream
  • 2 spring onions
  • 1 tsp. Dijon mustard
  • Salt, pepper and paprika
  • 75g young samphire fronds


  1. Place eggs into a pan of cold water and bring to the boil. Reduce heat to a simmer and cook for 7-8 minutes until cooked through. Drain and leave to cool in a bowl of cold water. Peel and chop.

  2. Thinly slice the spring onions. Combine chopped eggs, spring onions, mayonnaise, salad cream, mustard, salt, pepper and paprika and most of the samphire. Add more salt and pepper to taste. To serve, sprinkle with the rest of the samphire fronds.

You can omit the mustard if you like, but it adds a lovely bit of bite and background flavour. Recipe serves 4-6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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