Chilli Oil Egg Mayo – once the idea popped into my head, I had to try it. It’s spicy, rich, and absolutely perfect spooned over sourdough toast with creamy avocado. Whether for a quick lunch or your next lazy weekend brunch, this egg mayo with chilli oil might just become your new favourite.
Why you’ll love this chilli oil egg mayo recipe
- You can use your favourite chilli oil or chilli crisp for this recipe – tailor it to your taste! I used Red Panda Chilli Crisp, but feel free to swap in any brand or homemade version you love.
- It’s meal prep friendly, too. The chilli oil egg mayo mixture keeps well in an airtight container in the fridge for 2–3 days, making it perfect for quick lunches or easy brunches.
- And best of all? It’s absolutely flavour-packed. Unlike plain egg mayo, this version is spicy, rich, and ultra-creamy – every bite has bold, savoury depth thanks to the chilli oil.
Ingredients you’ll need
To make this spicy egg mayo, you will need:
- 2 large slices of sourdough or other good quality bread
- 6 eggs
- 3 tbsp mayonnaise, Kewpie is best
- 2 finely sliced spring onions, green part only
- 1.5 tsp chilli oil or chilli crisp, plus extra to serve
- Pinch white sugar
- Salt and white pepper to taste
- 1 tsp toasted sesame seeds
- 1 avocado
How to make chilli oil egg mayo
Start by bringing a large pot of water to a gentle simmer. Carefully lower in the eggs and boil for 8 minutes. Once cooked, transfer the eggs to an ice bath and chill for about 5 minutes, or until completely cooled.
Peel the eggs and dice them roughly. In a mixing bowl, combine with mayo, finely sliced spring onion, and your chosen chilli oil or chilli crisp. Season with sugar, salt, and pepper, then mix gently until everything is well coated.
Toast your bread until golden. Add half a sliced avocado to each slice, then spoon over a generous amount of the spicy egg mayo. Finish with an extra drizzle of chilli oil or crisp, and a sprinkle of toasted sesame seeds for crunch.
Tips for the best chilli oil egg mayo toast
- Use jammy eggs. For that perfect creamy texture, boil your eggs for no longer than 8 minutes – this keeps the yolks jammy and rich. If your eggs are on the smaller side, 7 minutes should be just right.
- Use Kewpie mayo. Made with egg yolks instead of whole eggs, Kewpie mayo is extra rich, creamy, and slightly tangy – perfect for elevating egg mayo.
- Use good-quality bread. This chilli oil egg mayo is best served on thick-cut, good-quality sourdough toast. The crusty base holds up beautifully to the rich, spicy topping.
- Use golden eggs. For the richest, creamiest egg mayo, choose good-quality eggs with vibrant golden yolks – they add extra flavour and a beautiful colour to your dish.
Variations and add-ons
- For a salty-savoury kick, try furikake. Instead of just sesame seeds, sprinkle over a generous pinch of furikake – a Japanese seasoning blend that adds umami, crunch, and a bit of seaweed flavour.
- Add crispy onions for crunch. A spoonful of crispy fried onions on top brings extra texture and a delicious savoury hit that pairs perfectly with the creamy egg mayo.
- Turn it into a sandwich. Prefer something softer? Skip the toast and serve this as a chilli oil egg mayo sandwich on soft white Japanese milk bread. It’s just as rich and satisfying – and works beautifully without the avocado.
Frequently asked questions
Can I use any type of mayo?
Yes — Kewpie mayo is ideal for its rich, eggy flavour, but any good-quality mayonnaise will work well in this recipe. You can even use homemade mayo if you have the time — it adds an extra layer of freshness.
What bread is best for chilli oil egg mayo?
For toast, go with a good-quality sourdough — its crisp edges and chewy texture hold up beautifully under the creamy egg mayo. If you’re making a sandwich, opt for soft white bread or fluffy Japanese milk bread for a pillowy, indulgent bite.
How long does egg mayo keep in the fridge?
Egg mayo will keep for 2–3 days when stored in an airtight container in the fridge. Just make sure it’s kept chilled and give it a quick stir before serving to refresh the texture.
More egg recipes you’ll love!
Chilli Oil Egg Mayo Toast
Ingredients
Method
- Bring a large pot of water to a gentle simmer. Add the eggs and boil for 8 minutes before removing to an ice bath for 5 minutes, or until cooled.
- Peel the eggs and roughly dice. Add the mayo, spring onion, chilli oil/crisp, season with sugar, salt, and pepper, an mix gently until combined.
- Toast your bread. Top the toast with a half a sliced avocado. Top with the egg mayo, an extra drizzle of chilli oil/crisp, and a sprinkle of toasted sesame seeds.
This is a great mix of flavour and textures. Definitely recommended!