Boiled Egg Mayonnaise | Smooth, Creamy, Less Oil and No Raw Eggs!

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Start by hard boiling 3 eggs.

Tap the bottom of the egg until it makes a popping sound to make them easier to peel.

Gently place the eggs into boiling water and turn the heat down to medium-high.

Let the eggs cook for 9 minutes.

Prepare a bowl of water with ice cubes to cool the eggs after boiling.

After 9 minutes, place the eggs directly into the ice bath and let them sit for 10 minutes.

To peel the eggs, tap the bottom with a spoon, peel away the cracked shell, and slide the spoon up the side of the egg underneath the membrane.

Place the peeled eggs in a container that fits your immersion blender.

Add 1 tsp dijon mustard to the eggs.

Add 1 tsp lemon juice to the eggs.

Add 2 tbsp neutral oil to the eggs.

Start with 1/6 cup (40 ml) of water and add more as needed to adjust the consistency of the mayonnaise.

Blend the mixture gently with an immersion blender, pulling the blender up and down.

Drizzle in more water to adjust the consistency as needed.

Season the mayonnaise with salt and black pepper to taste.

Taste the mayonnaise and adjust acidity with more lemon juice or vinegar if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens