If you also avoid classic mayonnaise, a great compromise is light mayonnaise with hard-boiled eggs and 0% fat Greek yogurt, which I finished with small helichrysum leaves.
If you prefer an egg-free mayonnaise, try the vegetable mayonnaise and then add the helichrysum leaves.
Light and low in fat, you can use it in many ways and without guilt. Naturally great spread on crostini, but also with vegetables or to dress a pasta dish.
Why did I choose helichrysum as an aromatic plant? Because I had always thought of it only as a medicinal herb, but I discovered that it has a delicate licorice-like aroma and flavor, also excellent in the kitchen.
This month I’m talking about helichrysum with friends from “Erbe e fiori nel piatto”; you can find all the recipes at the bottom of the page.
History of helichrysum:
“Fortune clings to those adorned with helichrysum” reads a saying about this small plant that reaches a maximum height of about 20 inches and belongs to the Asteraceae family.
Helichrysum is widespread in the dry areas of the Mediterranean, such as the islands of Sardinia and Corsica, with its little yellow flowers that seem never to wither.
Rich in helichrysine, a substance with multiple benefits, it is widely used as a medicinal herb. The essential oil of helichrysum, obtained from distilling the flowers, is healing for the skin, anti-inflammatory, and useful even for burns. Herbal teas and infusions are excellent.
But helichrysum is also a powerful remedy for coughs, which is why it is sometimes called a respiratory herb.
Legend has it that the first to gather it was Elicrisa, hence the name. The fair and blonde nymph Elicrisa loved a god who did not return her love. At her death the gods transformed her into the plant helichrysum, whose flowers today bring luck to lovers. Helichrysum in Latin means golden sun, like Elicrisa’s hair and the small yellow flowers of this tender wild plant.
In Corsica and France helichrysum is called Immortelle, nicknamed because it is one of the first to regrow after a fire and because its flowers seem never to wilt.
So let’s try helichrysum not only in teas or infusions but also to make a pesto, add it chopped to vegetables or other dishes. Put a sprig in soups or legumes as you would rosemary.
I’ll leave you with some recipes using wild herbs and then follow me to prepare this Light mayonnaise with hard-boiled eggs:
- Cost: Very inexpensive
- Preparation time: 2 Minutes
- Cooking time: 8 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients Light mayonnaise with hard-boiled eggs
- 2 hard-boiled eggs
- 7 oz 0% fat Greek yogurt
- 2 tbsp lemon juice
- 1 pinch sea salt, unrefined
- 2 sprigs helichrysum (chopped)
Tools
- 1 Immersion blender immersion blender
How to prepare the light mayonnaise with hard-boiled eggs
Simply bring water to a boil in a small saucepan and when it boils add the eggs: allow 8 minutes. Turn off the heat, run the eggs under cold water to cool them and then peel them.
Cut them in half and let them cool a little.
In the jar of the immersion blender put the eggs, blend briefly, add the 0% fat Greek yogurt, the lemon juice and blend until you have a whipped mayonnaise. Add the washed and chopped helichrysum leaves. Adjust the salt and your light mayonnaise with hard-boiled eggs and helichrysum is ready.
Tips and storage
The light mayonnaise with hard-boiled eggs and helichrysum keeps well, tightly covered, for a couple of days in the refrigerator. You can vary the herbs, using simpler ones such as thyme or marjoram.
Also check out the helichrysum recipes from the other bloggers:
Elisa: helichrysum flavored salt
Miria: Chicken steak with helichrysum
Tiziana: chickpea and helichrysum salad
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