Egg Mayonnaise Recipe Filipino Style: Silky Spread With Calamansi Zing

I developed this creamy egg salad after tasting a similar version at a Filipino friend’s gathering. The addition of calamansi juice sets it apart from traditional preparations.

This silky spread balances rich mayonnaise with the bright, citrusy tang of calamansi. Hard-boiled eggs are chopped and folded in for a satisfying texture that’s both smooth and slightly chunky.

Perfect for sandwiches, crackers, or as a filling for lumpia. The calamansi adds a distinct Filipino flair that elevates the dish beyond ordinary egg salad.

David declared it his new favorite after the first bite—high praise from my toughest critic.

Ingredients for Egg Mayonnaise Recipe Filipino Style

Everyday ingredients with a Filipino twist for this creamy, zesty spread.

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The eggs are the foundation, so use the freshest you can find—farmers market or organic if possible. Calamansi is the star here; look for it at Filipino or Asian markets (or order online). If you can’t find it fresh, bottled calamansi concentrate works in a pinch. The mayonnaise should be full-fat for that ultra-creamy texture—Duke’s or Hellmann’s are my go-tos.

No calamansi? Lime juice at half the amount gets you close, though the flavor won’t be identical. Out of Dijon? Regular mustard works, but it’s less tangy. Fresh cilantro is traditional, but parsley or dill can sub in if that’s what you’ve got. For the onions, red gives the best color, but white or yellow will do—just soak them in cold water for 10 minutes to mellow the bite.

This keeps well in the fridge for up to 3 days—though it never lasts that long in my house. Store it in an airtight container with plastic wrap pressed directly on the surface to prevent browning. Perfect for sandwiches, crackers, or even as a lumpia filling.

Step-by-Step Instructions for Egg Mayonnaise Filipino Style

This method delivers the creamiest texture with that signature tangy calamansi brightness you love.

Step 1: Prepare and Chop the Hard-Boiled Eggs

Start by peeling all 8 whole Large Eggs once they’re completely cooled. I find it easier to tap the egg gently all over on a hard surface, then roll it between your hands before peeling under cool running water. This prevents the whites from tearing.

Chop the eggs into ¼-inch pieces for a consistent texture throughout the spread. For the best presentation, keep the yolks slightly chunkier than the whites. This gives you those beautiful yellow specks that make the dish visually appealing.

Step 2: Combine the Wet Ingredients

In a large mixing bowl, whisk together the 0.75 cup Mayonnaise, 2 tbsp Calamansi Juice, and 1 tsp Dijon Mustard until completely smooth. The calamansi adds that distinctive Filipino citrus note that sets this apart from regular egg salad.

If your calamansi juice is particularly strong, you might notice the mixture thicken slightly—that’s normal. The acidity will react with the mayonnaise. If you need to substitute, use the 1 tsp Lemon Juice instead, but the calamansi flavor is truly authentic.

Step 3: Add Vegetables and Seasonings

Fold in the 0.25 cup Red Onion, 0.25 cup Celery, 2 tbsp Fresh Cilantro, 0.5 tsp Salt, and 0.25 tsp Black Pepper. The red onion should be finely diced to about ⅛-inch pieces so it doesn’t overpower the texture.

The celery adds a refreshing crunch that balances the creaminess. I always taste at this point—if it needs more brightness, I might add a touch more calamansi, but be careful not to make it too runny. The flavors should be balanced, not sharp.

Step 4: Incorporate Eggs and Finish

Gently fold in the chopped eggs using a silicone spatula. You want to maintain some of the egg’s texture rather than mashing it completely. The mixture should look creamy with visible egg pieces throughout.

Here’s the thing—if it seems a bit dry, you can add another tablespoon of mayonnaise, but don’t overdo it. The ideal consistency should hold its shape when scooped but still be spreadable. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Step 5: Garnish and Serve

Just before serving, stir in 2 tbsp Green Onions for a fresh, oniony bite. The green onions add a pop of color and a mild sharpness that complements all the other flavors beautifully.

Serve chilled on toasted bread, crackers, or as a filling for sandwiches. This spread keeps well in the refrigerator for up to 3 days, though it’s so good it probably won’t last that long. The flavors actually improve after a day as they continue to meld together.

Pro Cooking Tips for This Recipe

Perfect Hard-Boiled Eggs

Start with room temperature eggs for even cooking. Place in a pot, cover with cold water by 1 inch, and bring to a boil. Once boiling, remove from heat, cover, and let sit for exactly 12 minutes. Shock in ice water for 5 minutes to stop cooking. This method guarantees perfectly set yolks every time.

Calamansi Handling

Calamansi can be tricky to juice due to its small size. Roll the fruit on your countertop with gentle pressure before cutting to maximize juice yield. Strain out seeds and pulp for a smooth addition. If using bottled calamansi, start with 1 tbsp and adjust to taste. 💡

Mixing Technique

Use a folding motion with a silicone spatula to maintain egg texture. Overmixing can break down the eggs too much, resulting in a pasty spread. I like to add the vegetables to the wet ingredients first, letting them soften slightly before adding the eggs.

Seasoning Balance

Taste as you go—the calamansi’s acidity can vary. If the mixture tastes flat, add a pinch more salt. If it’s too sharp, a touch of mayonnaise will mellow it. David always catches it if I’ve gone overboard with the calamansi!

Resting Time

Don’t skip the 30-minute rest in the fridge. This allows the flavors to meld and the mixture to thicken slightly. I often make this the night before serving—it tastes even better the next day. The calamansi flavor deepens beautifully over time. 🌟

Frequently Asked Questions