Boiled Egg Mayonnaise
on Oct 02, 2024
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I started making mayonnaise using boiled eggs and now I can’t have it any other way! Just 5 ingredients, 5 minutes and tastes exactly like the real deal
You’ve seen mayonnaise recipes using raw eggs. And then you’ve also seen those eggless mayonnaise recipes that don’t exactly taste like the real deal. But have you ever seen a mayonnaise that’s made using boiled eggs?
That’s exactly what this old fashioned recipe is. It’s perfect for those of you who don’t feel comfortable with the idea of consuming raw eggs, whether that’s homemade or store-bought. It’s made with ingredients you can count on one hand, and is a lot lower in oil than the packaged stuff.
Using boiled eggs makes this mayo super creamy and irresistible. Serve it with my Homemade Shawarmas or spread it on your favourite sandwich. I’ve always got to have a batch at home now! So let’s find out how to make mayonnaise with boiled eggs!
Jump to section: Boiled Egg Mayonnaise
Boiled Egg Mayo Ingredients Overview
Boiled Eggs – Using whole boiled eggs makes this mayonnaise rich and creamy in a way that’s deliciously distinct from traditional mayonnaise but not to the point where it doesn’t work as an alternative
Water – Helps emulsify the eggs and oil and gives that thick creamy mayo texture
Vinegar – Acts as a preservative and also adds a nice acidity to balance out the richness
Garlic cloves – Adjust the amount to suit your personal preferences. I like mine extra garlicky!
Mustard Oil – We absolutely love the sharp flavour mustard oil lends to this mayonnaise! It’s not a traditional ingredient but it just works so well here! Sub this with all olive oil and a teaspoon of mustard
Olive Oil – A little bit of olive oil to balance the mustard oil (1:1 ratio) but you can sub this for mustard oil if you prefer the sharp flavour
Salt – For seasoning
Sugar – Just a pinch to ill balance the flavours
Frequently Asked Questions
Boiled egg mayo will keep for 1-2 weeks in the fridge. We make a fresh batch every other week!
Don’t worry if your mayonnaise looks slightly grainy when you first blend it. Keep blending and it will get smoother, trust the process! You can also add a tbsp of hot water at this stage if your mayo isn’t as smooth, and blend again.
Easy, homemade, and delicious boiled egg mayo that’s completely safe for the whole family to eat – sign me up! You’ll love this old-fashioned take on the classic mayonnaise and all the super rich flavours we’ve got going on here!
Send me your recreations over on my Instagram @my_foodstory I’d love to see what you pair this boiled egg mayonnaise with!
Boiled Egg Mayonnaise
Ingredients
- 3 boiled eggs, peeled
- 2 tbsp water
- 1.5 tsp vinegar
- 2 garlic cloves, increase to 4 if you want a super garlicky flavour
- 30 ml mustard oil
- 30 ml olive oil, can be subbed with all mustard oil for a sharper flavour
- ¼ tsp salt
- ¼ tsp sugar
Instructions
- Add all the ingredients to a blender and blend till smooth.3 boiled eggs, 2 tbsp water, 1.5 tsp vinegar, 2 garlic cloves, 30 ml mustard oil, 30 ml olive oil, ¼ tsp salt, ¼ tsp sugar
- Enjoy immediately or refrigerate in an airtight container for up to 3 days.
Nutrition
This article was written by Navya Khetarpal.
So in the first part of your post you say it will hold for 2 weeks in the refrigerator.
In the recipe you say it should be used within 3 days. So after reading the first part i wanted to follow you and look through your recipes.
This is a big discrepancy.
I don’t feel i can trust what you have said given this discrepancy. Furthermore, I’m feeling how can I trust your recipes overall?
I always support desi’s because im bonded to Mother India & Her People. I’m sad that this is where we are with this.
I actually came and searched for how long it would hold after making if kept refrigerated.
Namaste 🙏🏻🌷
Hey Jane, this mayonnaise stays good for 3 days when refrigerated in an airtight container. Thank you for your comments.
I found it very good however I had no mustard oil so I used extra olive oil, and a little bit of dried mustard.
I used half the amount of garlic and was still too strong for me. I would do a fourth or third of the amount of garlic. Otherwise absolutely delicious. Thank you for the recipe.
Hey DIDI, that sounds great! thank you for your comments.
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.
Hey Sam, I have made this several times and so have other readers and have never had a problem with this. Im so sorry it did not work out for you.
What a great recipe! It tastes different as it does with raw eggs. People are often afraid of raw eggs but shouldn’t, the pathogens that could make you ill are AT the shell and eggs that have been washed but came in contact with salmonella or chicken droppings can be dangerous. We eat all raw eggs here, fresh, just like raw milk. Food poisoning from a broccoli happens more often (in percentages), seriously!
Having said that, there’s no reason to use boiled eggs! I will make both as they differ. Never knew it is possible to make mayonnaise with boiled eggs so thank you very much for your delicious recipe.
Hans.
Yaay! That’s awesome to know, Hans. Thank you for leaving a comment.