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!

Boiled Egg Mayonnaise

eggs

water

vinegar

garlic (increase

ml mustard oil

ml olive oil oil

salt

sugar

Add all the ingredients to a blender and blend till smooth.

Enjoy immediately or refrigerate in an airtight container for up to 3 days.

Wow this was awful.

1. The first time I made it using a hand blender, it broke, so I had to start again, and unlike regular mayo that can be "fixed" with a yolk, you can't since then you would need to pasteurize it. 3 eggs down the drain.

2. Mustard oil? Now who has this sitting in their cupboards, basically nobody. So I skipped it and used 1 tbs of Dijon mustard, like every other mustard recipe on the planet.

3. The results? It's the weirdest egg salad you've ever eaten. It's NOT mayonnaise. It doesn't taste like it, and the results are just not the same.

4. 3 days in the fridge? So what's the point? Regular homemade mayo lasts two weeks, and you use fewer eggs.

boiled egg mayonnaise

Prep Time: 5 minutes

Cook Time: 12 minutes

Total: 17 minutes

Servings: 12

Author : Richa

Ingredients

Instructions

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