The avocado mayonnaise with hard-boiled eggs is a tasty, rich, and healthy alternative to classic mayonnaise using the pulp of the avocado, lemon juice, extra virgin olive oil, and hard-boiled eggs. Great for filling sandwiches, canapés, savory pies, and as an accompaniment to carpaccio of both meat and fish. Delicious on toasted bread with poached eggs. This avocado mayonnaise can also be flavored with mustard, herbs like parsley, tarragon, or basil.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 avocado
- 3 eggs
- 3 1/2 tbsp extra virgin olive oil
- 1/2 lemon (organic)
- 1 pinch salt
Tools
- 1 Pot
- 1 Immersion Blender
Steps
Place the eggs in a pot and add cold water until they are covered.
Bring to a boil and count 6 minutes once boiling.
Drain the eggs and cool them in an ice water bath or under cold running water.
Peel the eggs and place them in the immersion blender cup.
Cut the avocado in half, remove the pit, and scoop out the pulp with a spoon.
Place it in the cup with the eggs.
Add the zest and juice of half a lemon, a pinch of salt, and the oil.
Blend with the immersion blender.
Transfer to a previously sterilized and cooled jar.
Close with a lid and place in the refrigerator for at least 3 hours before consumption.
Tips
It can be stored in the refrigerator for 3 days.
Hard-boiled eggs cooked for 6 minutes will have a softer yolk; if you prefer them more cooked, extend the cooking time to 9 minutes.
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