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); 40 ml mild olive oil (or sunflower oil); Cold water (optional, to adjust the 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 traditional mayonnaise, but with a lighter, more vegetal flavor. When combined with boiled egg, it creates 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 works well in many dishes: it is delicious in tuna and avocado sandwiches, in Venezuelan arepas with shredded chicken, or simply as a dip served with raw vegetables or nachos. Besides, it keeps well in the fridge for a couple of days, making it a practical option for planning your meals in advance. What more could you ask of this mayonnaise made without raw egg?

Ingredients

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

Materials

Hand blender or blender

Preparation

Preparation5 min

Cook time10 min

Cook the egg in boiling water for 10 minutes. Then cool it quickly under running water or in a bowl of ice water, and peel it.
Peel the avocado and remove the pit. Place it in a blender with the chopped hard-boiled egg and garlic. Add the lime juice and salt, and blend until smooth.
Pour in the oil little by little while continuing to blend, until the mixture is creamy and smooth. If it is too thick, add a few tablespoons of very cold water until it reaches the desired consistency.
Taste and adjust the salt or acidity if necessary. That's it!

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FAQ ❓

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

This mayonnaise made without raw egg is very practical and versatile. It goes well with fish, seafood, fresh salads or steamed vegetables. It also works well as a base for sandwiches, arepas and wraps, or simply spread on toast. Its smooth texture and avocado flavor go well with many dishes.

Can it be prepared in advance?

You can make it a few hours in advance if you need to, but it is best eaten the same day to enjoy its optimal texture and flavor. If you make it in advance, keep it well covered in the refrigerator until serving. Most importantly, don't forget to add lemon or lime, as this will help slow the avocado's oxidation.

How long does this avocado sauce last?

Since it contains avocado, it won't keep for many days. If stored in the refrigerator in a closed container, it will keep well for about 24 hours. After that, its color and texture may start to change.

Can I freeze it?

Freezing this sauce is not recommended. Avocado doesn't freeze well and loses the creamy texture we're looking for in this recipe when thawed.

How can I vary the recipe?

You can adjust the garlic to taste or add fresh herbs such as cilantro, chives or parsley. You can also add a little plain yogurt, mustard or a few drops of hot sauce for a different flavor.

What oil is best for this sauce?

Ideally, use a mild olive oil so the avocado flavor remains the star. 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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Patricia González

Passionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)

Comments

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4.5/5, 6 votes