Egg Mayonnaise | Gestational Diabetes UK
Egg Mayonnaise

Creamy egg mayonnaise is a protein-packed, delicious filling for sandwiches, pittas, bagels and crackers and what’s even better is that it’s great if you’re on a tight budget as they are fairly cheap compared to most other proteins.

There is varied information given regarding eating eggs during pregnancy. Eggs (as long as you have no allergies) will become your best friend whilst having gestational diabetes! They have many vitamins, minerals and heart-healthy fats. Most importantly they are high in protein and therefore become a food that will be tolerable for your blood sugars and will actually help keep levels lowered and stabilised as they are a good tool for food pairing.

Egg safety in pregnancy

Is it safe to eat soft-cooked or raw eggs during pregnancy?
Yes – the Food Standards Agency has said that British Lion-stamped eggs can now be eaten runny or raw by pregnant women.
Eggs are one of the most nutritious foods available and can make an important contribution to the diet of pregnant women, helping them to achieve optimal intakes of vitamins and minerals.
Eggs contain specific nutrients which may help support both your health and the development of your baby. These include folate, vitamin D, iodine, selenium, choline and long-chain omega-3 fatty acids.
Egg Mayonnaise

Egg Mayonnaise

Egg Mayonnaise | Gestational Diabetes UK
5 from 1 vote
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Course: Salads, Snacks
Cuisine: British
Diet: Diabetic, Vegetarian
Keyword: eggs, fillings, sandwich, sandwich fillers
Free or Subscription Recipe: Free Recipe
Free from: coconut, dairy, gluten, nuts
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 286kcal
Author: Jo Paterson


  • 6 large eggs (older eggs work best)
  • 7 tbsp mayonnaise
  • 1 tbsp salad cream
  • 1 tsp Dijon mustard
  • a good pinch salt and ground black pepper to taste


  • Place the eggs into a saucepan and cover with water. Allow the water to cover the eggs by at least 2cm
  • Bring the pan of water to a boil. Then cover and turn off the heat. Leave the eggs to cook for 10 – 12 minutes
  • Carefully remove the eggs from the saucepan and place them in iced water (or very cold water) to stop them from cooking. This also helps to stop the egg yolks from going black/green in colour
  • Once the eggs are cool enough to handle, remove each one, crack, then roll them on a flat surface and place them back in the pan of water. This is to help to peel the eggs without breaking the whites into pieces
  • Lift out the eggs and gently peel away the shells, then cut each one in half and place into a large bowl
  • Use a fork to mash the eggs. For chunky egg mayonnaise, leave the egg pieces in larger pieces, or for a smoother egg mayonnaise, keep mashing
  • Add the mayonnaise, salad cream, and Dijon mustard and then stir well to combine. Season with salt & freshly ground black pepper to taste


Add chopped cress for traditional egg & cress, some smoked paprika for a smoky tang, ground cumin and garam masala for a curried flavour, or some cayenne pepper for a chilli hit


Calories: 286kcal | Carbohydrates: 1g | Protein: 10g | Fat: 26g | of which saturates: 5g | Fibre: 0.1g | of which sugars: 1g