Homemade Hard-Boiled Egg Mayonnaise for Simple Living

5 from 1 vote

Homemade Hard-Boiled Egg Mayonnaise for Simple Living

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.

Prep Time10

Cook Time10

Total Time20

Course: Sauce

Cuisine: American

Keyword: budget friendly recipe, condiment recipe, copycat recipe, sauce recipe

Servings: servings, 1 cup

Calories: 86kcal

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Equipment

Weck Jar

Mason Jar

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