The British serve their baked potatoes, or jacket potatoes as they call it, with some incredible toppings, including egg salad, which may sound unusual at first. But these are exactly the kinds of things that make this otherwise very simple dish so varied and especially delicious.
This dish is called jacket potato with egg mayo in the UK, but we would call it baked potato with egg salad in the US.
The recipe really is incredibly easy. Bake the potatoes in their skins, cut them open so you can fill them, and serve them topped with mayo egg salad. A little something green—spinach leaves, as shown in the photo, for example—goes beautifully with it, both in flavor and in appearance.
You Can Make it at The Same Time
The extra-good news here is that in this case, you do not have to make the egg salad ahead of time so the flavors can come together. Normally, as with all mayonnaise-based salads, it is worth making it at least half a day in advance.
But as a topping for baked potatoes, you will not notice that the egg salad is “fresh,” and it is also no problem if it has not cooled down, since you are spooning it onto the hot potato anyway.
So whether you use leftover egg salad for this recipe or make it specifically for this while the potatoes are baking, you will end up with a perfect and surprisingly tasty dish. Try it—you will not regret it!
Here I am giving you a very simple mayo egg salad recipe, but by clicking the link you will find an even tastier version that has worked well for many people, with additional tips.
Enjoy!
Jacket Potato with Egg Mayo
Ingredients
For the baked potatoes
- 4 large baking potatoes for baking in the oven
- 1 tablespoon fat or oil
- Salt
For the egg salad
- 4 eggs
- 3 tablespoons mayonnaise about 45 g
- ¼ onion about 1–1½ oz or 30–40 g
- ¼ teaspoon salt
- Ground black pepper
Optional toppings
- Spinach leaves
- Grated cheese
Instructions
Preparing the potatoes
- As the first step, preheat the oven to 350°F (180°C). Wash the potatoes well, then dry them.
- Prick each potato with a fork in 5–6 places, on all sides.
- Rub the potatoes with oil or fat, and coat them with salt on all sides. This is what will make their skins tasty and crisp.
- Place the potatoes on a baking sheet lined with parchment paper, and bake for 2 hours. Turn them over roughly halfway through. 20 minutes before the end, raise the temperature to 425°F (220°C). Do not forget, the potatoes need to be baked whole, with their skins on.
Making the egg salad
- While the potatoes are baking, cook the eggs. Put them on to cook in lukewarm water, and once the water comes to a boil, cook them over low heat for 8 minutes.
- Peel and chop the eggs. Peel them under cold running water, dry them, and mash them in a bowl with a fork. They do not need to be mashed very finely.
- Peel the onion and chop it very finely.
- Add the remaining ingredients to the eggs: the chopped onion, mayonnaise, salt, and pepper. Mix well.
Serving the potatoes
- Take the potatoes out of the oven. With a sharp knife, cut each one lengthwise quite deeply, then cut across a little as well. Open up the potato with a knife and fork, and lightly scrape the inside with the fork. Be careful, because at this stage the potato is very hot. Touch the baking sheet only with oven mitts, and the potato only with utensils.
- Spoon 2–3 tablespoons of egg salad mixture into each potato, to taste. Serve immediately.You can also flavor it with spinach or grated cheese, for example, to taste.
