The recipe for Mayonnaise with Hard-Boiled Eggs and my secret trick to create a light, super-fast, and incredibly creamy mayonnaise.
Let’s immediately forget the fears related to raw eggs and the guilt of excess oil. This mayonnaise is the solution we’ve been waiting for: it is very easy and super quick to prepare, requires very little oil, and by using hard-boiled eggs, it is 100% safe and significantly lighter than the traditional recipe.
I must admit, I was very skeptical at first. But the result? Simply fantastic! The texture is surprisingly creamy and velvety, which makes it perfect for any occasion: try it as an irresistible base for tuna sauce or sandwich cake, or simply spread it on good toasted bread.
If, like me, you are looking for a healthier alternative or simply want to use up leftover hard-boiled eggs creatively, this mayonnaise will become your favorite.
The mayonnaise with hard-boiled eggs is very versatile: once ready, place it in a small bowl and use it as you like. We can propose it to accompany vegetables and meats during lunches and dinners, and it is also perfect for dipping or other finger foods at buffets. Are you curious to try it?
Are you ready to prepare this delicious light mayonnaise with me, in a safe way and with a touch of simplicity? Follow me in the kitchen and let’s discover all the steps!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 169.14 (Kcal)
- Carbohydrates 0.74 (g) of which sugars 0.17 (g)
- Proteins 3.79 (g)
- Fat 17.01 (g) of which saturated 2.64 (g)of which unsaturated 13.73 (g)
- Fibers 0.37 (g)
- Sodium 345.25 (mg)
Indicative values for a portion of 2 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
Mayonnaise with Hard-Boiled Eggs
- 2 eggs
- 1/4 cup sunflower seed oil
- 20 lemon (juice)
- 25 apple cider vinegar (or white wine vinegar)
- Half teaspoon mustard
- to taste salt
- pepper (optional)
Tools
- Immersion Blenders
- Small Pot
Steps
Mayonnaise with Hard-Boiled Eggs
Place the eggs in a small pot, cover them with cold water, bring to a boil, and cook the eggs for 9 minutes exactly, to ensure they are hard-boiled.
Drain the hot water and immediately fill the pot with cold water; let the eggs rest for about 1 minute.
Remove the shells from the eggs and place them whole inside a beaker or a jug suitable for an immersion blender.
Add the lemon juice, mustard, and salt into the beaker.
Start blending everything with the immersion blender (or hand blender) until you get a homogeneous cream.
Now add the sunflower seed oil, continuing to blend with the hand blender until the mixture becomes thick and well emulsified.
Finally, it’s time to add the apple cider vinegar or white wine vinegar.
Blend for a few more seconds to mix well, and your light mayonnaise is ready!
You can serve it immediately or store it in the refrigerator in an airtight container.
Enjoy your meal.
Tips
Ensure that the hard-boiled eggs are completely cold before blending them. Using ingredients at different temperatures (e.g., warm eggs and cold oil) can affect the emulsion and final texture.
If the mayonnaise is too thick, add a teaspoon of cold water or another half teaspoon of vinegar/lemon, blending for a few seconds.
If the texture is too runny, add another half of a hard-boiled egg yolk.
For a spicy note, add a pinch of freshly ground black pepper or a teaspoon of sweet/smoked paprika.
To turn it into a base similar to tartar sauce, add finely chopped desalted capers and pickled gherkins.
Tips for Other Recipes
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