Creamy, tangy, and surprisingly light — this homemade mayonnaise is made with hard-boiled eggs instead of raw yolks, so it’s lower in fat and higher in protein. A quick whirl with an immersion blender is all it takes. Perfect for sandwiches, salads, and dips.
Try it as a dip for our Zucchini Fritters with Ricotta or spread on Crispy Vegetable Fritters. More egg basics can be found at the USDA.
Ingredients
- 3 hard-boiled eggs
- 100 ml water
- 50 ml vegetable oil
- 1 tbsp vinegar
- Salt and garlic to taste
Instructions
- Place all the ingredients in a tall blending container.
- Blend with an immersion blender until smooth and creamy.
- Adjust the salt and garlic to taste. Use as a light spread or dressing; refrigerate for up to 3 days.
Tips
- Use a tall, narrow container so the immersion blender creates a proper vortex.
- Add the garlic gradually — a little goes a long way.
- Keep refrigerated and use within 3 days for the freshest flavor.
Nutrition (per 100 g): 130 kcal, protein 17 g, fat 5 g, carbs 3 g