Making mayonnaise with hard-boiled eggs is a safe alternative to using raw eggs, avoiding foodborne illness. Blend two hard-boiled eggs, lemon juice, Greek yogurt, and salt until smooth. For a creamier texture, add seed oil; for color, add turmeric. Store in an airtight container in the fridge for up to a week.
What is Mayonnaise Made with Cooked Eggs?
Mayonnaise made with cooked eggs is a clever twist on the traditional recipe, offering the same creamy texture and tangy flavor without the worry of raw eggs. You can use different types of cooked eggs, like hard-boiled, poached, or even scrambled, but hard-boiled eggs are the most common and provide the best consistency for this purpose. Using hard-boiled eggs ensures the mixture is smooth and stable, perfect for spreading or dipping.
How to Make Mayonnaise with Hard-Boiled Eggs
Creating mayonnaise with hard-boiled eggs is a simple and quick process, making it an excellent option for those seeking a safer alternative to the classic recipe. To begin, you’ll need two hard-boiled eggs, the juice of half a lemon, 150 grams of Greek yogurt, and salt to taste. Start by peeling the hard-boiled eggs and placing them in a blender or food processor. Add the lemon juice, Greek yogurt, and a pinch of salt to the blender. Blend the mixture until it is smooth and creamy. If you prefer a thinner consistency, you can add a teaspoon of seed oil. For a vibrant color, consider adding a pinch of turmeric – it not only enhances the appearance but also adds a subtle flavor twist. This method results in a deliciously creamy mayonnaise that’s perfect for sandwiches, salads, or as a dip. The Greek yogurt adds a tangy note, while the hard-boiled eggs provide a rich, velvety texture.
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