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Sesame and lime duck egg mayo

Name: Sesame and lime duck egg mayo
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Yield: Serves 4
Ingredients: 4 duck eggs; 1 medium (chicken) egg yolk; 1 tsp dijon mustard; 1 tsp white miso paste; Finely grated zest and juice 1 lime; 50ml sunflower oil; 75ml sesame oil; 10g chives, finely chopped; 3 spring onions, finely sliced; 2 tsp sesame seeds, ideally a mixture of white and black, toasted in a dry pan until fragrant; 50g watercress to serve (optional); Cheese and onion crisps to serve (optional)

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 18 Mar 25
Updated: 18 Mar 25

Using duck eggs gives egg mayo an instant upgrade. Add sesame oil for nuttiness, miso for depth and lime juice for zesty lightness.

Make our classic egg mayo recipe next.

Easy
March 2025

Test kitchen approved

Serves 4
Prep time 15 min. Cook time 9 min

Using duck eggs gives egg mayo an instant upgrade. Add sesame oil for nuttiness, miso for depth and lime juice for zesty lightness.

Make our classic egg mayo recipe next.

Nutrition: per serving

Calories: 444kcals
Fat: 43g (7.1g saturated)
Protein: 13g
Carbohydrates: 0.7g (0.6g sugars)
Fibre: 0.6g
Salt: 0.6g

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Ingredients

4 duck eggs
1 medium (chicken) egg yolk
1 tsp dijon mustard
1 tsp white miso paste
Finely grated zest and juice 1 lime
50ml sunflower oil
75ml sesame oil
10g chives, finely chopped
3 spring onions, finely sliced
2 tsp sesame seeds, ideally a mixture of white and black, toasted in a dry pan until fragrant
50g watercress to serve (optional)
Cheese and onion crisps to serve (optional)

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Method

Bring a pan of water to a simmer, then gently lower in the duck eggs (see Be A Better Cook). Simmer for 8½ minutes. Drain and rinse under cold water, then leave in a bowl of cold water to cool.
Meanwhile, for the mayonnaise, put the egg yolk, mustard, miso, lime juice and a pinch of salt in a tall jug. Whizz with a stick blender until smooth, then gradually pour in the oils, without wiggling the blender around too much and making sure it’s combined before you add more, until you have a smooth mayonnaise. Transfer to a large bowl, then mix in the lime zest, chives, spring onions and sesame seeds. Taste and season with salt and pepper.
Drain and peel the eggs, then chop and stir into the mayonnaise – I prefer bigger chunks of egg but you can chop them finely if that’s your preference. Serve with crushed crisps and watercress in a sandwich, salad or on toast.

Recipe from March 2025 Issue

Nutrition

Nutrition: per serving

Calories: 444kcals
Fat: 43g (7.1g saturated)
Protein: 13g
Carbohydrates: 0.7g (0.6g sugars)
Fibre: 0.6g
Salt: 0.6g

delicious. tips

Easy swaps Don’t want to make mayo from scratch? Use shop-bought and stir in 1 tbsp sesame oil, the lime juice and miso. And if you can’t get hold of duck eggs, 6 medium chicken eggs will work nearly as well.
The egg mayo will keep in the fridge for up to 3 days (without the watercress and crisps).
Duck eggs have a thinner shell than chicken eggs so are more likely to
crack in boiling water. To avoid this, use room temperature eggs and hover them over the boiling water in a slotted spoon for 20 seconds to warm them first.