Making mayonnaise with hard-boiled eggs is a safe alternative to using raw eggs, avoiding foodborne illness. Blend two hard-boiled eggs, lemon juice, Greek yogurt, and salt until smooth. For a creamier texture, add seed oil; for color, add turmeric. Store in an airtight container in the fridge for up to a week.
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🥚 Creamy Mayonnaise Made with Hard-Boiled Eggs
If you love mayonnaise but prefer to avoid raw eggs, this recipe is a game changer. Using hard-boiled eggs as the base creates a thick, creamy, and safe mayo-like dressing with only 3 simple ingredients. Perfect for salads, sandwiches, or as a dip!
🛒 Ingredients (3 main ones!)
- 2 hard-boiled eggs (peeled)
- ½ cup neutral oil (sunflower, canola, or light olive oil)
- 1–2 tsp mustard (Dijon or yellow, to taste)
Optional for flavor:
- Salt & pepper to taste
- A squeeze of lemon juice or vinegar for brightness
👩🍳 Instructions
- Boil and Peel the Eggs
- Place eggs in boiling water for 10 minutes.
- Cool under cold water and peel completely.
- Blend the Base
- Cut the hard-boiled eggs into chunks.
- Place them in a blender or food processor with the mustard.
- Add the Oil Slowly
- While blending, slowly drizzle in the oil until a thick, creamy mayonnaise-like texture forms.
- Season and Adjust
- Taste and add salt, pepper, and a splash of lemon juice or vinegar if you want extra tang.
- Store
- Transfer to a clean jar. Keep refrigerated and use within 3–4 days.
🌟 Tips & Uses
- Use as a spread on sandwiches and wraps.
- Toss with potato salad or coleslaw.
- Add garlic or herbs for a flavored mayo twist.
