Hard boiled egg mayonnaise

Making mayonnaise with hard-boiled eggs is a safe alternative to using raw eggs, avoiding foodborne illness. Blend two hard-boiled eggs, lemon juice, Greek yogurt, and salt until smooth. For a creamier texture, add seed oil; for color, add turmeric. Store in an airtight container in the fridge for up to a week.

Hardboiled eggs blended until extremely smooth in this last minute low-calorie mayo recipe.

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Rich, creamy homemade whole egg mayonnaise! Follow TikTok's easy, step-by-step recipe to create this luscious condiment from scratch.

Hardboiled eggs blended until extremely smooth in this last minute low-calorie mayo recipe.

I knew I was going to make mayonnaise. However, I was concerned about food safety so I thought I would pasteurize my eggs. During my re...

Making mayonnaise with hard-boiled eggs is a safe alternative to using raw eggs, avoiding foodborne illness. Blend two hard-boiled eggs, lemon juice, Greek yogurt, and salt until smooth. For a creamier texture, add seed oil; for color, add turmeric. Store in an airtight container in the fridge for up to a week.

A simple mayo recipe made from boiled eggs and a few other pantry staples. Perfectly creamy and delicious, but without all the excess fat and additives commonly found in store-bought mayonnaise!

From the Prudhomme Family Cookbook. I make this in the food processor, but I've also included instructions for making it by hand. If you're making it by hand, it helps to have two people, one to stir and one to pour. Whichever method you use, the mayonnaise should be refrigerated for at least 30 minutes before using. Time does not include time for boiling the eggs.