Protein-rich hard-boiled egg mayonnaise: light, tasty and oil-free

Name: Protein-rich hard-boiled egg mayonnaise: light, tasty and oil-free
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: En
Ingredients: 2 eggs; 1 scant tbsp mustard (dark or sweet); ½ tsp apple cider vinegar; 3 (to 4) tablespoons water; 1 pinch of salt

Side dish

Very Easy

15 min

39 Kcal

Made with hard-boiled egg, mustard and vinegar, this protein-rich mayonnaise contains no oil and is low in calories. Light, creamy and tasty, it's perfect for anyone looking for a healthy alternative to traditional mayonnaise. Ideal with salads, vegetables, sandwiches or as a base for light dips. Ready in minutes and made with simple ingredients, it delivers a surprising, flavorful result, without the hassle. Give it a try. Our step-by-step instructions are below↓↓

Ingredients

2 eggs
1 scant tbsp mustard (dark or sweet)
½ tsp apple cider vinegar
3 (to 4) tablespoons water
1 pinch of salt

Estimated cost: 0.53€ (0.13€/serving)

Materials

saucepan
Hand mixer

Preparation

Preparation5 min

Cook time10 min

Put the eggs in a saucepan of water. Bring to a boil over medium-high heat, then cook for 10 minutes. Turn off the heat. Transfer the eggs to cold water and let them cool a little before peeling.
Place all the ingredients in the blending cup of a hand blender.
Whisk until smooth. If necessary, use a little more water to get the desired texture.
Transfer to a jar and cover. Refrigerate before serving.
It's ready. Enjoy your meal!

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FAQ ❓

How long does hard-boiled egg mayonnaise last in the fridge?

Mayonnaise made with hard-boiled eggs lasts up to 3 days in the fridge on average, as long as it is stored in a well-sealed, clean glass jar. Because it contains no preservatives or oil, it is more delicate than the traditional version. To ensure its safety and taste, always keep it refrigerated and avoid leaving it out for long periods. If you notice any change in smell, color or texture, discard it. A useful tip: prepare small portions and use clean spoons when serving to avoid contamination.

Can I replace mustard in this mayonnaise?

Yes, you can substitute mustard if you don't like the taste or don't have any at home. A good alternative is to use plain yogurt with a touch of turmeric or paprika, which add flavor and color. Another light option is to add fresh herbs such as parsley or chives, combined with a dash of lemon for acidity. Mustard, however, helps give the mayonnaise a creamy texture and a pronounced flavor, so it's worth trying milder mustards before eliminating it altogether. The important thing is to maintain a balance between acidity, texture and seasoning.

Is this mayonnaise good for people on a diet?

Yes, this version of mayonnaise is excellent for those on a diet! It is made without oil and uses hard-boiled eggs as a base, which increases the protein content and greatly reduces the calories and fat. What's more, it's a great option for those following a low-carb or ketogenic diet, or who want to control their consumption of ultra-processed foods. With simple, natural ingredients, it is also flavorful and versatile: it goes well with salads, sandwiches, grilled vegetables and even as a base for light dips.

Does this hard-boiled egg mayonnaise curdle or separate?

It rarely curdles like traditional mayonnaise made with oil, but it can have a gritty texture if the eggs are cold or not properly blended. For a very creamy consistency, the ideal is to blend the ingredients at room temperature using a hand blender or a powerful food processor. If you notice that the mixture is too thick, add a few drops of water or vinegar until it reaches the desired texture. One final trick: sieving the egg yolks before blending can make the mixture smoother.

How can I make this mayonnaise creamier?

To make hard-boiled egg mayonnaise creamier, a few tricks make all the difference. Use well-cooked eggs that are still warm, as this helps them emulsify better. It's also worth blending for longer with a hand blender or in a regular blender, adding a little water, light olive oil or even plain nonfat yogurt if you want to adjust the texture. Another tip is to sieve the egg yolks before blending to avoid lumps. Finally, maintain a balance between acidic ingredients (such as vinegar or lemon) and fattier ones for a smooth consistency.

Nutrition

for 1 serving / for 100 g

Calories: 38Kcal

Carbo: 0.2g
Total fat: 2.8g
Saturated fat: 0.7g
Proteins: 3.2g
Fibers: 0g
Sugar: 0.2g
ProPoints: 1
SmartPoints: 1

Nutritional information for 1 serving (39g)

Gluten free

Cookware

burner

blender

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Mirella Mendonça

I am the editorial manager at Petitchef (Portugal and Brazil) and a huge enthusiast of travel and world cuisine, always in search of new flavors and experiences. However, as much as I love exploring the delights of different cultures, my mom's cooking will always be my favorite — with that unique flavor that only she can create.

Comments

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4.5/5, 4 votes