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Curried Egg Mayonnaise with Ham & Sweetcorn Jacket Potato - overhead shot.
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4.41 from 10 votes

Curried Egg Mayonnaise with Ham & Sweetcorn Jacket Potatoes

Curried Egg Mayonnaise with Ham and Sweetcorn with a jacket potato - simple and delicious!
Course Main
Cuisine British
Keyword Egg, Ham, potato
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 - 5
Author Camilla Hawkins


  • 8 Eggs hard boiled and cooled
  • 125 g Mayonnaise
  • 4 Slices of ham chopped
  • 1 165g Tin of Sweetcorn drained
  • 1 tsp Mild Curry Powder
  • 4 - 5 Baking potatoes large
  • Knobs of butter
  • Dusting of Cayenne Pepper optional


  • Preheat the oven to 180°C.
  • Cut a cross into the top of each potato with a knife, place on a baking tray and bake for 1 – ½ hrs depending on the size of the potato.
  • Chop the eggs using an egg slicer to slice in one direction and then turn the egg 90° to slice in the other direction and place in a large bowl.
  • Add the mayonnaise, chopped ham, sweetcorn and curry powder and mix well.
  • Place in the fridge until the potatoes are ready.
  • Once the potatoes are ready, pinch the sides in (with clean oven gloves) to open up the potatoes and add a couple of knobs of butter to each.
  • Spoon on the curried egg mayonnaise, dust with cayenne if wanted and serve with a salad.
  • Any leftovers can be used up in sandwiches the next day.