Creamy Egg Lemon Mayonnaise

This silky, whipped egg lemon mayonnaise comes together with just a few ingredients for a rich, velvety spread or dip.

Ingredients

• 2 boiled eggs
• 3 tablespoons water
• 1 tablespoon fresh lemon juice
• 4 tablespoons olive oil
• 1 pinch of salt
• 1/4 teaspoon black pepper (optional)

Instructions

1. Peel the boiled eggs and cut them into halves or quarters for easier blending.
2. Add the boiled eggs, water, fresh lemon juice, olive oil, salt, and black pepper if using to a blender or food processor.
3. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
4. If the mixture feels too thick, add 1 extra tablespoon of water and blend again until light and fluffy.
5. Taste and adjust with a little more salt or lemon juice if needed.
6. Serve immediately as a spread, dip, or creamy sandwich filling, or chill for 15 to 20 minutes for a firmer texture.

Tip: For the smoothest, fluffiest texture, use eggs while they’re still slightly warm and blend the mixture for an extra 30 seconds at the end.