on Oct 02, 2024 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 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.
