Healthy Mayonnaise with Hard-Boiled Eggs and no oil
Healthy mayonnaise made with hard-boiled eggs and no oil: a homemade, creamy and easy recipe, with cottage cheese, to serve with raw vegetables, asparagus…
Honestly, mayonnaise… it’s a classic we all love, but between the raw eggs and the amount of oil, it’s not always the lightest or most reassuring option. So today, I wanted to offer you a slightly different alternative: a light mayonnaise made with cooked eggs, milder, easier to digest, and above all, much easier to incorporate into your daily meals.
I’m talking about a healthy mayonnaise that retains all its delicious flavor, but with a much more balanced approach. Yes, it’s an oil-free mayonnaise… well, almost, because I confess, I always add a teaspoon for texture and taste. But it’s nothing like the classic versions! Thanks to cooked eggs and a base of fromage blanc (a soft, fresh cheese), you get a lighter, creamier, and truly impressive mayonnaise.
For storage, it’s just as simple: since this cooked egg mayonnaise does not contain raw eggs, you can keep it in the refrigerator for 2 to 3 days without any problem; to do this, place it in a small, well-sealed jar to preserve all its freshness.
And to personalize your homemade mayonnaise, you’ll find several versions below with herbs, spices, or other tasty touches. It’s your turn!
Healthy Mayonnaise with Hard-Boiled Eggs and no oil
What ingredients do you need to prepare this healthy mayonnaise recipe?
- Hard-boiled or soft-boiled eggs: soft-boiled eggs will give a creamier texture, while hard-boiled eggs will be slightly less smooth
- Cottage cheese or Greek yogurt
- Mustard of your choice
- A drizzle of olive oil, if desired; I add a tablespoon for flavor
- Lemon juice, sherry vinegar, or cider vinegar
- Salt and pepper
Ideas for sauces to make using this mayonnaise recipe:
- With herbs: 1 finely chopped shallot, chopped chives, dill, and flat-leaf parsley
- Caesar style: 1 tablespoon chopped capers, 1 pressed garlic clove, 3 to 6 chopped anchovies, 10g Parmesan cheese, 4 diced cornichons
- Béarnaise style: 1 tablespoon white wine, 2 finely chopped shallots, chopped fresh tarragon
- Tartare style: 4 diced cornichons, 1 finely chopped shallot, chopped fresh tarragon, chopped flat-leaf parsley and chervil, 1 tablespoon chopped capers
- Cocktail style: with 3 tablespoons ketchup, 1/2 teaspoon whisky or cognac
- With curry
What to serve this mayonnaise with:
- Oven-Roasted Asparagus
- Oven-Baked Potato Wedges
- Chicken Tenders
- Baked Onion Rings
- Salmon Cakes
- Devil Eggs
- with raw vegetable sticks
Healthy Mayonnaise with Hard-Boiled Eggs and no oil
Ingredients
- 2 hard-boiled or soft-boiled eggs
- 120 g Greek yogurt (or cottage cheese)
- 1 tablespoon mustard
- 1 tablespoon olive oil (optional)
- 1 tablespoon lemon juice or cider vinegar
- Salt and black pepper
Instructions
- Start by cooking the eggs.In a saucepan, bring the water to a boil, then gently lower the eggs into the water.Cook for 7 to 8 minutes.Remove the eggs and immediately plunge them into cold or ice water to stop the cooking process and make them easier to peel.Carefully crack the shell and peel them under cold running water.
- Place the chopped hard-boiled eggs in a blender.Add the remaining ingredients.Blend until smooth.
- Pour into a bowl or airtight container and keep refrigerated until ready to serve.
