Hard-boiled egg yolk mayonnaise? Yes, it’s possible, it’s very easy, it doesn’t “curdle” and can be used, just like the traditional version, to flavor fries, meat or fish burgers; or to create delicious and decorative finger food appetizers, canapés, bruschetta, cold rice, and couscous dishes, and so on. It is made in just a few minutes, it’s safe, it’s homemade. The basil gives this preparation a lively and bright color, an intense aroma, and a fresh, distinctly summer flavor; of course, we can customize it with the spices we already have at home. Try it also with curry or both sweet and spicy paprika.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer, All Seasons
Ingredients
- 4 Hard-Boiled Eggs
- 0.5 oz Basil
- to taste Extra Virgin Olive Oil
- to taste Fine Salt
- 1 tbsp White Wine Vinegar
Preparation
1) Hard-boil the eggs as you are already used to doing, let them cool in cold water, and then peel them.
2) Slice the hard-boiled eggs in half lengthwise, and scoop out only the yolk using a teaspoon.
3) In a blender bowl, place the hard-boiled yolks, basil, vinegar, and a pinch of fine salt. Slowly drizzle in the extra virgin olive oil while blending until you achieve a creamy, smooth, spreadable consistency, but not too liquid. Taste and adjust the salt if necessary. The hard-boiled egg yolk mayonnaise with basil aroma is ready to be used. It can be stored in the fridge, well-covered, for at least 3 days.
The hard-boiled whites can be used as “containers” for our tasty mayonnaise, or to flavor pasta or rice salads; in this case, I recommend making a mayonnaise that is not too thick, more fluid.
