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

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

4

Materials

  • Hand blender or blender

Preparation

Preparation5 min
Cook time10 min
  • Creamy avocado mayonnaise with hard-boiled egg - no raw egg - Preparation step 1Cook 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.
  • Creamy avocado mayonnaise with hard-boiled egg - no raw egg - Preparation step 2Peel 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.
  • Creamy avocado mayonnaise with hard-boiled egg - no raw egg - Preparation step 3Pour 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.
  • Creamy avocado mayonnaise with hard-boiled egg - no raw egg - Preparation step 4Taste 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.
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.
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.
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.
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.
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.

Nutrition

for 1 serving / for 100 g
Calories: 168Kcal
  • Carbo: 1.1g
  • Total fat: 16.3g
  • Saturated fat: 2.5g
  • Proteins: 2.4g
  • Fibers: 2.3g
  • Sugar: 0.8g
  • ProPoints: 5
  • SmartPoints: 6
Nutritional information for 1 serving (101g)

Cookware

blender

Attributes

Keep refrigerated
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Questions

Photos of members who cooked this recipe

Comments

Rate this recipe:
5/5, 2 votes