Homemade Boiled Eggs Mayo (10 minutes) – a simple mayonnaise with boiled eggs, Yogurt, mustard and lemon. Some may call it a mayonnaise sauce and would not be wrong. If you are hesitant to make mayonnaise with raw eggs, this recipe is a wonderful alternative. This boiled eggs mayonnaise is perfect as mayo-based salad dressing, on burgers, sandwiches and even pizza.
We’re keeping it simple today – a quickie egg mayonnaise, made with good old boiled eggs.
When I was growing up, nothing beat coming home from school to find a fresh bowl of mayo waiting on the table – prepared by mum (or nana) with raw, same – day farm eggs. Pure comfort. There was that one time we had pizza for dinner – and I, in all my teenage wisdom, drowned it in mayo and ketchup (more than once, before even taking a bite). Let’s just say … questionable choices, but good memories.
This recipe leans a little different. Some will call it straight-up mayonnaise, others might say it’s more of a mayo-based sauce. Honestly? Either works. So, if you are a bit anxious to make mayonnaise with store-bought raw eggs (like myself) – this recipe is a wonderful alternative.
Behind the Bites
A popular origin story claims that mayonnaise was invented when French forces under the Duke de Richelieu captured Port Mahón (Menorca) during the Seven Years’ War. His chef, lacking cream for a traditional sauce, supposedly made a sauce from egg yolk and oil, which was named “mahonnaise” after Mahón.
The first known printed usage of the word ‘mayonnaise‘ (in French) is circa 1806, in the phrase “saumon à la mayonnaise.” Shortly after that, French gastronomes debate the origin of the name – some saying Bayonne (“bayonnaise”), others Mahón, others derivations from various French words.
Ingredients and Substitutions
- Eggs – boiled
- plain Yogurt – store- bought or homemade – should not be sorry and water-y
- Olive oil – or a type of neural tasting oil like sunflower oil
- Dijon mustard
- Lemon juice – fresh is a must
- Lemon zest – optional but very tasty
- Sea salt to taste
How to prepare boiled eggs Mayo?
1st: Prepare the boiled eggs first (I use hard boiled eggs), peel the shell off, then place into a tall bowl. Add the rest of ingredients in (yogurt, oil, mustard, lemon juice and zest, sea salt).
2nd: With a stick blender – blend the mayonnaise until smooth and silky. Serve immediately or preserve in the fridge up to 24 hours in air tight container.
What to serve with boiled eggs mayo?
Boiled eggs mayo (or mayonnaise sauce) is a perfect addition to any sandwich, burger, salad or even pizza. Personally, I use it as mayonnaise on pizza, main meals or in salads as a sauce.
Homemade Boiled Eggs Mayo (10 minutes)
Equipment
- 1 hand blender (stick blender)
- 1 tall bowl
- 1 small pot, for boiling eggs in
Ingredients
Instructions
- First, place raw eggs into a small pot, cover with water completely and bring to a boil. Let eggs boil for about 5-7 minutes (or until hard boiled) and immediately submerge in ice cold water.
- Then, peel the eggs and place into a tall and narrow mixing bowl. Next, add in all the other ingredients (olive oil, mustard, lemon juice, salt and Yogurt, plus lemon zest if using).
- Finally, with a stick blender, blend all ingredients until completely homogenous – approx. 5 minutes. Serve immediately or preserve in the fridge in air-tight container up to 2-3 days.
Notes
Nutrition
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An excellent egg based sauce for my potato salad.
This sauce is great, I had some leftover eggs from a party and decided to make it last night. We ate it on top of some leftover pizza. Yum!
Thanks so much for sharing 🙂
Good alternative to classic mayo!
Thank you!