Light, oil-free hard-boiled egg mayonnaise! perfect when you can't eat raw eggs!

Side dish
Very Easy
15 min
112 Kcal

Mayonnaise, that famous sauce we love to serve with deviled eggs or crispy fries... We’re offering a delicious, lighter alternative made with hard-boiled eggs and Greek yogurt. It’s perfect for anyone who prefers to avoid raw eggs and, at the same time, cut down on fat. This sauce is ideal in sandwiches or as a dressing for pasta or rice salads to take on a picnic :-)

Ingredients

4
Estimated cost: 1.52€ (0.38€/serving)

Materials

  • 1 food chopper/blender/immersion blender
  • 1 saucepan

Preparation

Preparation5 min
Cook time10 min
  • Light, oil-free hard-boiled egg mayonnaise! Perfect when you can't eat raw eggs! - Preparation step 1Plunge eggs into boiling water and cook for 10 minutes.
    Once cooled, shell the eggs before use.
    *You can cool them more quickly in very cold water.
  • Light, oil-free hard-boiled egg mayonnaise! Perfect when you can't eat raw eggs! - Preparation step 2Place the hard-boiled eggs, mustard, Greek yogurt, wine vinegar, salt and pepper in a chopper.
  • Light, oil-free hard-boiled egg mayonnaise! Perfect when you can't eat raw eggs! - Preparation step 3Blend until creamy.
  • Light, oil-free hard-boiled egg mayonnaise! Perfect when you can't eat raw eggs! - Preparation step 4And it's ready! You can add chopped chives if you like!

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FAQ ❓

How long can I keep this mayonnaise?

You can keep this mayonnaise longer than traditional mayonnaise made with raw eggs. Store it in the refrigerator for up to 3 days in an airtight container or covered with plastic wrap.
You can replace it with 0% fat fromage blanc or skyr.
You can use any vinegar you like. We recommend sherry vinegar.
You can add lemon juice and finely chopped chives if you like. Feel free to add spices, other herbs, and so on.
You can combine several techniques to make mayonnaise creamier: start by adding a few drops of warm water to help the emulsion, then mix in a petit-suisse cheese or whipped fromage blanc for a creamier texture. Once the mayonnaise has emulsified, you can also add a few drops of vinegar or lemon juice while whisking vigorously for a few more seconds. The basic technique matters too: at first, pour in the oil very slowly in a thin stream, almost drop by drop, while whisking vigorously and steadily to create a perfect emulsion and a silky texture.

Nutrition

for 1 serving / for 100 g
Calories: 111Kcal
  • Carbo: 5.1g
  • Total fat: 5.8g
  • Saturated fat: 1.7g
  • Proteins: 8.8g
  • Fibers: 0.2g
  • Sugar: 4.9g
  • ProPoints: 3
  • SmartPoints: 4
Nutritional information for 1 serving (140g)
Gluten free

Cookware

burner
blender

Attributes

Keep refrigerated
Zero waste
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Questions

Photos of members who cooked this recipe

Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

Comments

Rate this recipe:
4.6/5, 5 votes