The mayonnaise with hard-boiled eggs, also known as yogurt mayonnaise, is a creamy and quick-to-prepare sauce. Thanks to the absence of raw eggs and the use of very little oil, it is a great alternative to classic mayonnaise, perfect for those looking for a light sauce for Russian salad or for sandwiches and salads.
Traditional mayonnaise (which we all love) contains about 70-80% oil, making it one of the fattiest and most caloric sauces. This homemade mayonnaise with hard-boiled eggs and Greek yogurt, however, is much more light: the yogurt gives a creamy and velvety texture without excess calories, while a drizzle of oil serves only to make it more fluid and give the typical mayonnaise flavor.
The result is a mayonnaise-type sauce, soft and slightly acidic — not identical to real mayonnaise, but very similar — that you can use in all recipes: chicken salad, sandwiches, tuna sauce, Russian salad. It’s perfect also for those who want a protein-rich and lighter mayonnaise, customizable with herbs and spices to create new versions each time!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 208.60 (Kcal)
- Carbohydrates 6.25 (g) of which sugars 5.54 (g)
- Proteins 10.81 (g)
- Fat 16.16 (g) of which saturated 4.90 (g)of which unsaturated 2.40 (g)
- Fibers 0.36 (g)
- Sodium 475.48 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for about 100 g of mayonnaise without raw eggs
- 1 egg (medium)
- 2.1 oz Greek yogurt
- 1 tbsp lemon juice
- 1 pinch salt
- 1 drizzle extra virgin olive oil
Tools
- 1 Small pot
- 1 Immersion blender
- 1 Container tall and narrow
- 1 Cutting board
- 1 Knife
How to prepare yogurt mayonnaise without raw eggs
To prepare mayonnaise with hard-boiled eggs, start by putting the egg in a small pot filled with cold water. Place it on the stove and, once the water starts boiling, cook it for 9 minutes (1). After the time has passed, drain it and immediately run it under cold water. Once cooled, peel it (2) and cut it into 4 parts (3).
Take a tall and narrow container – the one from the immersion blender works great – and add the eggs and Greek yogurt. Add a pinch of salt and a generous tablespoon of lemon juice (4). Start blending with the immersion blender, using vertical movements to incorporate air (5). Continue for a minute or two until the egg is perfectly blended. Once you get a smooth and velvety sauce, add also the oil in a drizzle (about a tablespoon is enough) while continuing to blend, to slightly whip the sauce. In the end, you should achieve a smooth, homogeneous, and slightly whipped mixture (6).
You can use the mayonnaise with hard-boiled eggs to dress rice salad or chicken salad, as a base for tuna sauce, or as a sauce for sandwiches and paninis.
Storage
You can store the mayonnaise with hard-boiled eggs in the refrigerator for a couple of days.
Tips and Variations
To make this mayonnaise even lighter, you can substitute Greek yogurt with fat-free Greek yogurt with 0% fat.
You can replace lemon with the same amount of vinegar if you prefer.
Depending on the use, you can customize this sauce by adding a teaspoon of mustard, a pinch of turmeric, some curry, or some chopped chives.
FAQ (Questions and Answers)
What can I use instead of yogurt?
If you don’t like the taste of yogurt, you can use the same amount of spreadable cheese (Philadelphia, goat cheese, robiola…).
