Boiled Egg Mayonnaise

This boiled egg mayonnaise is ultra-creamy, silky smooth, and lightly tangy—an easy homemade spread made with simple pantry ingredients.

Ingredients

• 4 hard-boiled eggs, peeled
• 1/4 cup water
• 2 tbsp fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 1/2 tsp fine salt
• 1/4 tsp black pepper
• 1/2 tsp Dijon mustard (optional)

Instructions

1. Cut the hard-boiled eggs in half and place them in a blender or food processor.
2. Add the water, lemon juice, salt, black pepper, and Dijon mustard if using.
3. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
4. With the blender running on low, slowly drizzle in the olive oil to create a silky, emulsified texture.
5. Blend for another 20–30 seconds until thick and glossy.
6. Taste and adjust with a little more lemon juice or salt if needed.
7. Transfer to a clean jar and chill for at least 15 minutes before serving for the best texture.

Tip: For an extra-smooth mayo, use eggs while they’re still slightly warm and add the olive oil gradually; store covered in the fridge for up to 3 days.