Creamy avocado mayonnaise with hard-boiled egg - no raw egg

Name: Creamy avocado mayonnaise with hard-boiled egg - no raw egg
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: En
Ingredients: 1 ripe avocado; 1 hard-boiled egg; 1/2 clove of garlic; Juice of 1/2 lime; ½ teaspoon salt (adjust to taste); 3 Tbsp of olive oil (or sunflower oil); Cold water (optional, to adjust texture)

Side dish

Very Easy

15 min

168 Kcal

When temperatures rise, preparing a homemade mayonnaise with raw egg is no longer a safe option. But that doesn't mean giving up on a creamy, fresh and tasty sauce. This avocado mayonnaise with boiled egg is an easy, healthy and risk-free alternative, perfect for the warmer months and ready in a snap. The ripe avocado provides a smoothness very similar to that of a traditional mayonnaise, but with a lighter, more vegetal flavor. When combined with boiled egg, we get a kind of natural emulsion ideal for those looking for safer options for the whole family, especially in summer. It is a versatile recipe that adapts to many preparations: it is delicious in tuna and avocado sandwiches, in Venezuelan arepas with crumbled chicken, or simply as a dip, accompanied by raw vegetables or nachos. Besides, it keeps well in the fridge for a couple of days, which makes it a practical option to organize your meals in advance. Can you ask for more to this mayonnaise without raw eggs?

Ingredients

1 ripe avocado
1 hard-boiled egg
1/2 clove of garlic
Juice of 1/2 lime
½ teaspoon salt (adjust to taste)
3 Tbsp of olive oil (or sunflower oil)
Cold water (optional, to adjust texture)

Materials

Hand blender or blender

Preparation

Preparation5 min

Cook time10 min

Cook the egg in boiling water for 10 minutes. Then we cool it quickly under the tap or in a bowl with ice, and peel it.
Peel the avocado and remove the stone. Place it in the blender jar with the chopped hard-boiled egg and the chopped garlic. Add the lime juice and salt, and blend until a homogeneous mixture is obtained.
Pour the oil little by little while continuing to whisk, until a creamy and homogeneous texture is obtained. If it is too thick, add a few tablespoons of very cold water until the texture is adjusted.
Taste and, if necessary, adjust the salt or acidity and that's it!

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FAQ ❓

How can I use this creamy avocado and hard-boiled egg sauce?

This raw egg-free mayonnaise is very practical and versatile. It goes great with fish, seafood, fresh salads or steamed vegetables. It also works great as a base for sandwiches, arepas, wraps or simply spread on toast. Its smooth texture and avocado flavor combine with many dishes.

Can it be prepared in advance?

You can make it a few hours in advance if you need it, but it is better to consume it the same day to enjoy its best texture and flavor. If you prepare it in advance, keep it well covered in the refrigerator until serving time. And, very important, do not forget to add lemon or lime as they will help to slow down the oxidation of the avocado.

How long does this avocado sauce last?

Since it contains avocado, it will not last for many days. If it is kept cold and in a closed container, it will keep in good condition for about 24 hours. After that it may start to change color and texture.

Can I freeze it?

It is not recommended to freeze this sauce. Avocado does not tolerate the cold well and, when thawed, it loses the creamy texture we are looking for in this recipe.

How can I vary the recipe?

You can adjust the garlic to taste or incorporate fresh herbs such as cilantro, chives or parsley. You can also add a little plain yogurt, mustard or a few drops of hot sauce if you are looking for other nuances.

What oil is best for this sauce?

The ideal is to use a mild olive oil, so that the avocado flavor remains the protagonist. If you prefer a more neutral flavor, you can also use sunflower oil.