Description
This Easy Boiled Egg Mayo is a creamy, homemade mayonnaise made with hard boiled eggs, olive oil, and fresh lemon juice. It’s a healthier, low-fat alternative to traditional mayo, perfect for sandwiches, salads, or as a dip. Ready in just 15 minutes, this low-calorie and low-lactose recipe delivers smooth texture and fresh flavor without any preservatives.
Ingredients
Egg Mixture
- 3 hard boiled eggs
- 1 teaspoon fresh lemon juice
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Liquids & Oil
- 2 tablespoons olive oil
- 1/3 cup water
Instructions
- Prepare Eggs: Ensure the 3 hard boiled eggs are peeled and ready to blend. Hard boiling helps create a creamy base for the mayo.
- Add Ingredients to Blender: Place the hard boiled eggs, olive oil, water, and fresh lemon juice into a high-speed blender or a tall vessel if using an immersion blender.
- Blend Mixture: Blend on high speed until the mixture is fully combined, smooth, and creamy. This process emulsifies the oil and egg, forming a smooth mayonnaise texture.
- Season: Taste the mayo and season with kosher salt and freshly cracked black pepper according to your preference. Blend briefly again if needed to mix the seasoning evenly.
- Refrigerate: Transfer the mayo to a clean container and refrigerate. It will keep fresh for up to one week. Use within this time for best flavor and texture.
Notes
- Use fresh eggs for best flavor and safety.
- Adjust olive oil quantity slightly to achieve desired thickness.
- Optional: Add a small amount of mustard or garlic for extra flavor.
- Store in an airtight container in the refrigerator.
- Use within one week to ensure freshness.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Condiment
- Method: Blending
- Cuisine: American