Homemade mayonnaise from boiled eggs: quick, creamy and completely safe

Homemade mayonnaise from boiled eggs: quick, creamy and completely safe recept

Name: Homemade mayonnaise from boiled eggs: quick, creamy and completely safe
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 hard-boiled eggs; 3 tablespoons plain yogurt (you can also use Greek yogurt or sour cream); 1 tablespoon Dijon mustard; 1 tablespoon wine vinegar or fresh lemon juice; salt to taste; freshly ground black pepper; 1 teaspoon olive oil (optional, for extra creaminess)

Easy to prepare
4 serving
20 minutes

Jan, 16. 12. 2025

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Homemade mayonnaise doesn't necessarily mean working with raw eggs. This mayonnaise made from boiled eggs is an ideal choice for anyone who wants a smooth, thick and flavor-balanced sauce without the risk.

You can make it in a few minutes, the ingredients are commonly available and the result is great for salads, open-faced sandwiches, sandwiches or as a dip for roasted potatoes or vegetables.

A major advantage is the stable consistency and the fact that the recipe is also suitable for children, seniors or pregnant women.

For 4 serving

Ingredients

3 hard-boiled eggs
3 tablespoons plain yogurt (you can also use Greek yogurt or sour cream)
1 tablespoon Dijon mustard
1 tablespoon wine vinegar or fresh lemon juice
salt to taste
freshly ground black pepper
1 teaspoon olive oil (optional, for extra creaminess)

Preparation procedure

Cooking the eggs Place the eggs in boiling water and cook for 10 minutes until hard-boiled. Then immediately cool them in cold water, peel and let them cool briefly.
Preparing the base Separate the yolks from the whites. Place the yolks in a tall container and mash them with a fork or briefly blend them. Add: yogurt, Dijon mustard, vinegar or lemon juice
Blending Using an immersion blender, blend everything until smooth and creamy. If you want the mayonnaise even smoother, gradually add the olive oil and briefly blend again.
Seasoning Season with salt and freshly ground pepper. Adjust the acidity to taste with lemon juice or the consistency by adding yogurt.
Storage Transfer the finished mayonnaise to a sealable container and store it in the refrigerator. It will keep for 2–3 days in the fridge.

Quick recipe information

Servings: 4 servings

Preparation time: 10 minutes

Egg cooking time: 10 minutes

Total time: approx. 20 minutes

Tips for flavor variations

Herb variation: add finely chopped chives, parsley or dill
Spicy version: stir in a little grated horseradish or capers
Extra smooth texture: you can press the finished mayonnaise through a fine sieve