Eggs
Boiled Egg Mayonnaise
I started making mayonnaise using boiled eggs and now I can’t have it any other way! Just 5 ingredients, 5 minutes and tastes exactly like the real deal
- Serves 12 portions
- Prep 5 minutes
- Cook 12 minutes
- Total 17 minutes
You’ve seen mayonnaise recipes using raw eggs. And then you’ve also seen those eggless mayonnaise recipes that don’t exactly taste like the real deal. But have you ever seen a mayonnaise that’s made using boiled eggs?
That’s exactly what this old fashioned recipe is. It’s perfect for those of you who don’t feel comfortable with the idea of consuming raw eggs, whether that’s homemade or store-bought. It’s made with ingredients you can count on one hand, and is a lot lower in oil than the packaged stuff.
Using boiled eggs makes this mayo super creamy and irresistible. Serve it with my Homemade Shawarmas or spread it on your favourite sandwich. I’ve always got to have a batch at home now! So let’s find out how to make mayonnaise with boiled eggs!
Boiled Egg Mayo Ingredients Overview
Boiled Eggs – Using whole boiled eggs makes this mayonnaise rich and creamy in a way that’s deliciously distinct from traditional mayonnaise but not to the point where it doesn’t work as an alternative
Water – Helps emulsify the eggs and oil and gives that thick creamy mayo texture
Vinegar – Acts as a preservative and also adds a nice acidity to balance out the richness
Garlic cloves – Adjust the amount to suit your personal preferences. I like mine extra garlicky!
Mustard Oil – We absolutely love the sharp flavour mustard oil lends to this mayonnaise! It’s not a traditional ingredient but it just works so well here! Sub this with all olive oil and a teaspoon of mustard
Olive Oil – A little bit of olive oil to balance the mustard oil (1:1 ratio) but you can sub this for mustard oil if you prefer the sharp flavour
Salt – For seasoning
Sugar – Just a pinch to ill balance the flavours
Frequently Asked Questions
Easy, homemade, and delicious boiled egg mayo that’s completely safe for the whole family to eat – sign me up! You’ll love this old-fashioned take on the classic mayonnaise and all the super rich flavours we’ve got going on here!
Send me your recreations over on my Instagram @my_foodstory I’d love to see what you pair this boiled egg mayonnaise with!
This article was written by Navya Khetarpal.
The recipe
Boiled Egg Mayonnaise
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!
- Serves 12 portions
- Prep 5 minutes
- Cook 12 minutes
- Total 17 minutes
Ingredients
- 3 boiled eggs (peeled)
- 2 tbsp water
- 1.5 tsp vinegar
- 2 garlic cloves (increase to 4 if you want a super garlicky flavour)
- 30 ml mustard oil
- 30 ml olive oil (can be subbed with all mustard oil for a sharper flavour)
- ¼ tsp salt
- ¼ tsp sugar
Method
- 1
Add all the ingredients to a blender and blend till smooth.
- 2
Enjoy immediately or refrigerate in an airtight container for up to 3 days.
Nutrition
- Calories 367 kcal
- Carbohydrates 2 g
- Protein 10 g
- Fat 35 g
- Saturated Fat 6 g
- Polyunsaturated Fat 5 g
- Monounsaturated Fat 21 g
- Cholesterol 280 mg
- Sodium 385 mg
- Potassium 107 mg
- Fiber 0.1 g
- Sugar 1 g
- Vitamin A 390 IU
- Vitamin C 1 mg
- Calcium 44 mg
- Iron 1 mg
Common questions
How long does boiled egg mayo last?
Boiled egg mayo will keep for 1-2 weeks in the fridge. We make a fresh batch every other week!
How do I stop my mayonnaise from becoming grainy?
Don’t worry if your mayonnaise looks slightly grainy when you first blend it. Keep blending and it will get smoother, trust the process! You can also add a tbsp of hot water at this stage if your mayo isn’t as smooth, and blend again.
