This homemade hard-boiled egg mayonnaise is a clever, low-waste, and safe alternative to raw egg mayo. Something we often avoid when serving the whole family.
When you’re focused on making the most of your ingredients, it’s always satisfying to find a new recipe that uses what you already have on hand.
If you’re raising your own hens, this is a great recipe to use up extra cold eggs. Or repurpose hard-boiled egg leftovers from a big breakfast. It has all the creamy texture and flavor of a good homemade spread.
Why This Recipe Works for Us
This egg mayonnaise comes together quickly with simple ingredients. No mystery additives or preservatives.
It’s the kind of pantry-staple recipe that saves money, reduces waste, and gives you more control over what goes into your food.
Use an immersion blender or food processor to blend everything up smooth and store it in an airtight container in the fridge. It’s ready in minutes and keeps well for several days.
Homemade Hard-Boiled Egg Mayonnaise for Simple Living
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Ingredients
- 4 Large Hard-Boiled Eggs cool and peeled
- 3 Tablespoons Olive Oil or any light tasting oil you have, depending on the flavor of the oil
- 1 Tablespoon Lemon Juice or white vinegar
- 1 Teaspoon Dijon Mustard
- 2 Tablespoons water as needed for thinning
- Salt and pepper to taste
Instructions
- Start with making the eggs. If you don’t already have some hard-boiled eggs, place a few in a pot with cold water. Bring to a boil, then simmer for about 9–10 minutes. Cool quickly under running water and peel.4 Large Hard-Boiled Eggs
- Blend it up. In a wide-mouth jar or blender, combine the cold eggs, olive oil, lemon juice, and mustard. Use your immersion blender or food processor to blend until smooth.3 Tablespoons Olive Oil, 1 Tablespoon Lemon Juice, 1 Teaspoon Dijon Mustard
- If it’s too thick, add a splash of cold water. season to taste with salt and pepper.2 Tablespoons water, Salt and pepper to taste
- Spoon into a clean airtight container and keep it in the fridge. Use within 3 to 4 days for best freshness.
Nutrition
Make Hard-Boiled Egg Mayo Variations
- 1–2 tablespoons Greek yogurt (optional for extra creaminess)
- Try different oils to change the flavor of the oil. Some people find that olive oil gives a bold flavor. So try a few different oils to find your favorite. Something like avocado oil is milder.
Our Favorite Ways to Use Hard-Boiled Egg Mayonnaise
This mayo is a versatile staple you can make without needing raw eggs. Here are some favorite ways to use it around our kitchen:
- Spread on fresh-baked bread for sandwiches
- Stir into egg salad or chicken salad
- Use in salad dressings or dips
- Mix into potato salad for potlucks and gatherings
- Dollop on roasted veggies or low-carb wraps
From the Garden and Coop
If you’re blessed with a steady supply of eggs, this is a practical way to use them up without making a fussy custard or freezing yolks.
Simple, budget-friendly recipes like this help us eat well while staying connected to what we grow and raise.
If you’re looking for ways to stretch your grocery budget, avoid processed foods, and reduce waste in your homestead kitchen, this mayo is a great place to start. Keep experimenting with flavors, and don’t forget to share it with a neighbor or friend.
Thanks for this information.