Light mayonnaise with hard-boiled eggs and yogurt. The recipe for mayonnaise made with hard-boiled eggs and yogurt is a clever way to make a light mayonnaise using very little oil and, above all, a mayonnaise without raw eggs, but made with cooked (thus pasteurized) eggs. A tasty and safe solution perfect for those who don’t like to eat raw eggs or want to avoid excess calories. You can make the light mayonnaise with yogurt or without it — in the latter case simply replace it with spreadable cheese. With a good blender and a few minutes of work you’ll obtain a velvety, silky, and homogeneous sauce to use for small sandwiches, meat or fish main dishes and appetizers of all kinds and for any occasion. Ready? Let’s go to the kitchen and discover together how to make Light mayonnaise with hard-boiled eggs and yogurt. If you want to stay updated on my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also check out:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the light mayonnaise
- 2 hard-boiled eggs
- 3.5 oz (about 1/3 cup) Greek yogurt (or spreadable cheese)
- 3 1/2 tbsp (about 1.8 oz) sunflower seed oil
- 1 lemon (juice only)
- to taste salt
- 1 pinch sugar (very little)
- 1 teaspoon mustard (optional)
Tools
- Blender
- Pot
Preparation
Cook the eggs by immersing them in cold water and counting 10 minutes from the boil. Drain, peel and let them cool slightly. Place them in the blender jar together with the yogurt (or the spreadable cheese for a milder flavor), salt, sugar, mustard, oil and lemon juice. Blend until you obtain the smoothest, most homogeneous sauce possible — much will depend on the power of your blender. Transfer the light mayonnaise to a bowl and refrigerate until completely cold and slightly thickened. The sauce is ready to be enjoyed as an accompaniment to countless recipes.
Storage and tips
Store the clever mayonnaise for up to 3 days in the refrigerator in a well-sealed airtight container. For an even lighter sauce, you can halve or significantly reduce the amount of oil called for.
If you want to stay updated on my recipes, follow me on:
facebook , pinterest, instagram, twitter.
From here, you can return to the HOME and discover new recipes
