Name: Homemade mayonnaise from boiled eggs – a quick and safe alternative
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 hard-boiled eggs (cook the eggs until hard-boiled); 3 tablespoons plain yogurt (or sour cream or Greek yogurt); 1 tablespoon Dijon mustard; 1 tablespoon wine vinegar or fresh lemon juice; Salt and pepper to taste; (Optional) 1 teaspoon olive oil for extra creaminess

Homemade mayonnaise from boiled eggs – a quick and safe alternative

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Homemade mayonnaise from boiled eggs – a quick and safe alternative recept

Easy to prepare
4 serving
20 minutes

Jan, 19. 12. 2025

Are you looking for a way to enjoy creamy homemade mayonnaise but don’t want to use raw eggs? Try this lighter version made from boiled eggs. The result is a tasty mayonnaise with a rich texture that you can use as a dip, spread on sandwiches, or to season potatoes and grilled vegetables.

For 4 serving

Ingredients

3 hard-boiled eggs (cook the eggs until hard-boiled)
3 tablespoons plain yogurt (or sour cream or Greek yogurt)
1 tablespoon Dijon mustard
1 tablespoon wine vinegar or fresh lemon juice
Salt and pepper to taste
(Optional) 1 teaspoon olive oil for extra creaminess

Preparation procedure

Cooking and preparing the eggs: Place the eggs in boiling water and cook for 10 minutes until hard-boiled. Cool the cooked eggs under running cold water and peel.
Preparing the base mixture: Separate the yolks from the whites and mash them with a fork into a smooth paste. Place the mashed yolks into a tall container or blender, add the yogurt (or sour cream/Greek yogurt), Dijon mustard and wine vinegar (or lemon juice).
Blending the mayonnaise: Using an immersion blender or stick blender, start whipping the mixture until it becomes a uniform mass without lumps. If you want an extra creamy consistency, while continuously blending pour in the olive oil in teaspoonfuls.
Seasoning: Add salt and freshly ground pepper to taste. Taste and, if necessary, adjust with additional lemon juice (or a tablespoon of yogurt).
Storage and serving: Transfer the finished mayonnaise into a clean container with a lid. Store in the refrigerator, where it will keep for 2–3 days.

Tips for perfect flavor:

For an herb version, stir chopped fresh chives, parsley, or dill into the mayonnaise.
For a zesty flavor, add a teaspoon of grated horseradish or chopped capers.
If you want an extra smooth consistency, strain the cream through a fine mesh sieve.

Conclusion

Homemade mayonnaise made from boiled eggs is a great alternative to the classic version with raw eggs. Thanks to the cooked yolks you don’t have to worry about health risks and yet you will enjoy a creamy and rich flavor experience. You can quickly prepare this mayonnaise and use it as a dip for dried vegetables, spread on buns, or as a base for salad dressings. If you store it in a closed container in the refrigerator, it will keep for 2–3 days and become a favorite addition to any dinner.

Total preparation time

Egg preparation (cooking and cooling): 15 minutes
Mixing and seasoning: 5 minutes
Total: approx. 20 minutes

Number of servings

4–6 (approx. 200–250 g of homemade mayonnaise)

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