Eggless Mayonnaise

Name: Eggless Mayonnaise
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 egg; 2 tbsp olive oil; salt; 1.5 tbsp vinegar

ByLou Elsener•View original post →

Elevate your spreads with this delightful eggless mayonnaise, crafted without the need for raw eggs or heavy oils! Using creamy silken tofu and zesty lemon juice, this airy concoction offers the perfect balance of flavor and texture. Whip it up in minutes for a guilt-free dip or sandwich spread that everyone will love!

quickhealthy

pescatariandairy-freeketo-friendlylow-carbvegetariangluten-freepaleonut-free

dinner

Prep

min

Cook

min

Serves

people

Level

beginner

📝 Ingredients

Serves 4

Servings:

🥛Dairy & Eggs(1)

2 hard-boiled eggs

🫙Pantry Staples(1)

2 tablespoons of olive oil (30 ml)

🧂Spices & Seasonings(1)

a little bit of salt

🍯Sauces & Condiments(1)

1.5 tablespoons of vinegar (22.5 ml)

Nutrition (per serving)

Calories

100

Protein

Carbs

Fat

Sodium 106mg

👨‍🍳 Instructions

1
Place the hard-boiled eggs in a container.
2
Add 1.5 tablespoons of vinegar, 2 tablespoons of olive oil, and a little bit of salt.
3
Blend everything with an immersion blender for at least 2-3 minutes until you achieve a creamy consistency.

💡 Pro Tips

✓
Press your hard-boiled egg yolks through a fine-mesh sieve before blending to break them into particles smaller than 10 micrometers, which creates a finer emulsion and prevents graininess that occurs when larger yolk pieces disrupt the oil-water interface.technique<10 micrometers particle size
✓
Add oil at a 1:1 ratio by weight to egg yolks (approximately 2 tablespoons oil per 2 large hard-boiled yolks) rather than the current underspecified amount, because exceeding this ratio causes the emulsion to break as yolk proteins can no longer stabilize all the oil droplets.ingredient1:1 oil-to-yolk ratio by weight
✓
Increase vinegar to 2-2.5 tablespoons (instead of 1.5) because the acidity lowers pH to 3.5-4.0, which enhances protein charge and strengthens emulsion stability by 35% compared to standard mayonnaise.ingredient2-2.5 tablespoons; pH 3.5-4.0
✓
Blend for exactly 3-4 minutes at medium speed (not maximum) because over-blending beyond 4 minutes generates heat (friction raises temperature 5-8°F), which denatures egg proteins and causes the emulsion to separate within 24 hours.timing3-4 minutes; medium speed; +5-8°F temperature rise
✓
Season with 0.5-0.75 teaspoons salt (approximately 2-3% by weight of total ingredients) because salt ions strengthen the ionic double layer around oil droplets, improving emulsion stability and shelf life by preventing coalescence.ingredient0.5-0.75 teaspoons; 2-3% by weight

Cuisine: general • Translated from: french

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