Egg mayonnaise with anchovy-buttered buns

Egg mayonnaise with anchovy-buttered buns

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  • 4
  • Easy
  • 15 minutes
  • 25 minutes

“Classic egg mayo needs no tweaking, but anchovy butter does add sophisticated flair. The saltiness pairs well with the sweet, creaminess of the egg salad and the smokiness of the bacon.” - Clement Pedro


  • 6 extra-large free-range eggs
  • 1 cup tangy mayonnaise
  • 100 g mild dill gherkins, roughly chopped
  • salt, to taste
  • white or black pepper, to taste
  • 250 g streaky bacon
  • 50 g butter lettuce
  • 4 Woolworths knotted rolls, halved horizontally
  • For the anchovy butter, mix:
  • 4 T butter , softened
  • 1 T Woolworths anchovy paste 1T

Cooking Instructions

1. Boil the eggs for 7 minutes. Place in cold or ice water to stop the cooking process. Once cool enough to handle, peel the eggs and place in a large mixing bowl.

2. Add half the mayonnaise and mash the eggs using a fork, keeping them quite chunky. Add the gherkins and season. Chill while cooking the bacon.

3. Preheat the oven to 180°C. Cook for 15 minutes, or until the bacon is golden and crispy. Allow to cool, then chop roughly.

4. Toast the rolls cut-side down in a dry pan, then spread with the anchovy butter. Add some lettuce, a generous amount of the egg mayonnaise and sprinkle with the bacon. Sandwich with the top half of the buns.

Find more egg recipes here.  

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Leila-Anne Mokotedi

Clement Pedro Recipe by: Clement Pedro
View all recipes

Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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