Hard-boiled egg mayonnaise: light, tasty and oil-free

Name: 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 tbsp mustard; ½ tsp apple cider vinegar; 3 (to 4) tablespoons water; 1 pinch salt

Side dish

Very Easy

15 min

39 Kcal

Made with hard-boiled egg, mustard and vinegar, this mayonnaise is oil-free and low in calories. Light, creamy and tasty, it's perfect for those looking for a healthy alternative to traditional mayonnaise. Ideal with salads, vegetablessandwiches or as a base for light dips. Ready in minutes and made with simple ingredients, it delivers a surprising, functional and flavorful result, without the hassle. Give it a try. Our step-by-step instructions are below↓↓

Ingredients

2 eggs
1 tbsp mustard
½ tsp apple cider vinegar
3 (to 4) tablespoons water
1 pinch salt

Estimated cost: 0.33€ (0.08€/serving)

Materials

saucepan
Hand mixer

Preparation

Preparation5 min

Cook time10 min

Put the eggs in a saucepan with water. Leave it on a medium-high heat and as soon as it boils, cook them for 10 minutes. Turn off. Put the eggs in cold water and wait a while before peeling them.
Place all the ingredients in the bowl of a hand mixer.
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!

Rate this recipe

Excellent !!! Very good Good so so Not good

FAQ ❓

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

Mayonnaise made with boiled eggs lasts up to 3 days in the fridge on average, as long as it is stored in a well-sealed and sanitized glass jar. Because it contains no preservatives or oil, it is more delicate than the traditional version. To guarantee 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 natural 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 creaminess and a strong 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 boiled egg as a base, which greatly reduces calories and fat. What's more, it's a great option for those following a low carb, ketogenic diet or who want to control their consumption of ultra-processed foods. With simple, natural ingredients, it is also rich in flavor 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 hardly separates like traditional mayonnaise made with oil, but it can have a sandy texture if the eggs are cold or not properly processed. For a very creamy consistency, the ideal is to beat the ingredients at room temperature and use a mixer or high-powered 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 yolk before beating can make the cream smoother.

How to make this mayonnaise creamier?

To make hard-boiled egg mayonnaise creamier, a few tricks make all the difference. Use hard-boiled eggs that are still warm, as this helps them to emulsify better. It's also worth beating it for longer with a mixer or in a blender, adding a dash of water, light olive oil or even skimmed natural yogurt if you want to adjust the texture. Another tip is to sift the egg yolks before beating to avoid lumps. Finally, respect the balance between acidic ingredients (such as vinegar or lemon) and fatty 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

PetitChef_Official

Questions

Photos of members who cooked this recipe

Post your photo of this recipe

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good

4/5, 2 votes