Light, oil-free hard-boiled egg mayonnaise! perfect when you can't eat raw eggs!
Mayonnaise, that famous sauce we love to top our eggs-mimosa or to accompany crispy fries.... We've come up with a super gourmet, light alternative with hard-boiled eggs and Greek yoghurt. A perfect option for those who prefer to avoid raw eggs, and at the same time cut back on fat with this sauce that will go perfectly in sandwiches, or even as a sauce for your pasta or rice salads!
Ingredients
Materials
- 1 chopper/blender
- 1 saucepan
Preparation
Plunge 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.
Place the hard-boiled eggs, mustard, Greek yogurt, wine vinegar, salt and pepper in a chopper.
Blend until creamy.
And it's ready! You can add chopped chives if you like!
Observations
How long can I keep this mayonnaise?
You'll be able to keep this mayonnaise longer than a classic raw egg mayonnaise. Place it in the refrigerator for 3 days in an airtight container or covered with cling film.
Can I replace Greek yogurt?
You can replace it with skyr.
Can I replace wine vinegar?
You can replace it with the vinegar of your choice.
How to improve mayonnaise?
You can add lemon juice and chopped chives if you like. Feel free to also add spices, other herbs, etc.
