Savory Eggs

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Savory Eggs

My late mother-in-law made mayonnaise from canned sweetened condensed milk - a recipe passed down from her mother who’d used it to make cheap and filling hard boiled stuffed eggs for shearers on their family farm. Later, when my mother-in-law married and moved into one of New Zealand’s power station housing villages during the 1960s and 70s infrastructure boom, her savory eggs became legendary at community gatherings and events. She always made the mayonnaise in a clean lidded recycled jar by simply shaking it together.  Every Christmas, she’d make a two litre square recycled ice cream container full of them. Sadly, her exact mayonnaise recipe was lost to dementia and her passing a few years ago.

I'd had a few attempts over the years trying to replicate her mayonnaise recipe to make the savory eggs, and think this one based on a recipe by New Zealand vinegar brand 'DYC' is pretty close:

Mayonnaise Ingredients:

  • 1/2 can sweetened condensed milk
  • 1/2 tsp salt
  • 1/2 cup malt vinegar
  • 1 tsp mustard (I prefer 1.5 tsp for punch)
  • Ground black pepper
Spoon the condensed milk into a lidded jar (use an old jam jar or similar), add the remaining ingredients and give it a good shake to mix.  Refrigerate.

Eggs:

Hard boil 3-4 eggs
Cool and carefully peel
With a large wet knife cut the eggs into halves
Carefully scoop out the cooked yolks into a small bowl
Mash the yolks
Add chopped parsley and about 1.5 tablespoons of the condensed milk mayonnaise (enough to keep the yolks thick).  Mix through.
Holding each egg, carefully spoon the yolk mixture into each egg case


Chill before serving and add chopped parsley on top.