The mayonnaise with hard-boiled eggs, also known as yogurt mayonnaise, is a creamy sauce that’s quick to prepare. Thanks to the absence of raw eggs and the use of very little oil, it is an excellent 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 is much more light: the yogurt provides a creamy and velvety consistency without exceeding in calories, while a dash of oil serves only to make it more fluid and to give the typical taste of mayonnaise.
The result is a mayonnaise-like sauce, soft and slightly tangy—not identical to true mayonnaise, but very similar—that you can use in all recipes: chicken salad, sandwiches, tuna sauce, Russian salad. It is also perfect for those who want a protein-rich and lighter mayonnaise, customizable with herbs and spices for new versions each time!
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- Difficulty: Very easy
- Cost: Very cheap
- 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)
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1 pinch salt
- 1 dash extra virgin olive oil
Tools
- 1 Saucepan
- 1 Immersion Blender
- 1 Container tall and narrow
- 1 Cutting Board
- 1 Knife
How to prepare yogurt mayonnaise without raw eggs
To prepare the mayonnaise with hard-boiled eggs, start by placing the egg in a saucepan full of cold water. Put it on the heat and, from when 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 it has cooled, shell it (2) and cut it into 4 parts (3).
Take a tall and narrow container – the immersion blender’s container works well – and place the eggs and Greek yogurt in it. Add a pinch of salt and an abundant tablespoon of lemon juice (4). Start blending with the immersion blender, using vertical movements to incorporate air (5). Continue for a minute or two, so the egg is thoroughly blended. When you have a smooth and velvety sauce, also add a dash of oil (about a tablespoon) while continuing to blend to slightly whip the sauce. In the end, you should have a smooth, homogeneous, and slightly whipped mixture (6).
You can use the mayonnaise with hard-boiled eggs to dress rice or chicken salad, as a base for tuna sauce, or as a sauce for sandwiches and paninis.
Storage
You can store mayonnaise with hard-boiled eggs in the refrigerator for a couple of days.
Tips and Variations
To make this mayonnaise even lighter, you can replace Greek yogurt with fat-free Greek yogurt.
Instead of lemon, you can use the same amount of vinegar if preferred.
Depending on how you intend to use it, you can customize this sauce by adding a teaspoon of mustard, a pinch of turmeric, a bit of curry, or some chopped chives.
FAQ (Frequently Asked Questions)
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…)
