Vida Recetas Editorial
Discover how to make a healthy and light mayonnaise using boiled eggs, a nutritious alternative to traditional mayonnaise. This recipe is ideal for those looking to reduce calories and fats without sacrificing the creamy, delicious flavor that characterizes mayonnaise. Originating from modern healthy cooking, this version replaces abundant oil with water and a minimal amount of extra virgin olive oil, achieving a smooth and spreadable texture perfect for salads, sandwiches, or as a dip for vegetables.
The preparation is extremely easy: you only need 3 boiled eggs, one garlic clove, lemon juice, salt, cold water, and a touch of olive oil. Everything is processed in minutes, and you can adjust the consistency by adding more water if you prefer a thinner texture. This mayonnaise is suitable for vegetarian diets, and by using cooked eggs, it eliminates the risk of salmonella associated with raw mayonnaise.
There are variations: you can add fresh herbs, mustard, or even a piece of leek to give it an extra flavor boost. Ideal for family meals, special dinners, or for preparing in advance. Go ahead and try it, and enjoy a healthier and tastier mayonnaise!
Cook
30 min
Servings
30
Prepare all the ingredients.
Put everything in the bowl of the food processor.
Process until all ingredients are incorporated.
Add more water to achieve a more or less creamy consistency.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 30 minutes.
This recipe is designed for 30 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
