Years back, my parents used to help run a fast-food business. So on some weekends, my sister and I will sometimes be called in to help with either manning the store or making the orders. Two of the fillings that mom used to make and let us have at home were Chicken and Egg Mayo.
We got a dozen of fresh farm eggs last weekend and I was wondering what to do with them. So, I decided to re-create Mom’s Egg Mayo recipe for our breakfast.
Egg Mayonnaise with Corn
- 3 hard-boiled eggs
- 1/2 can of sweet corn
- 2 tablespoons of light mayonnaise
- Salt and pepper (to taste)
- Mash eggs and sweet corn together. Add mayonnaise, a dash of salt and pepper, and mix thoroughly.
- Serve on warm toast or sesame crisp. Makes for a great filling for a sandwich.
I remember falling back on this recipe as well as Mom’s Chicken Mayo recipe whenever there is a pot-luck amongst friends. This recipe is almost fool-proof and often a crowd-pleaser.