Quick and easy to prepare, packed with healthy fats and proteins, this make-it-yourself mayo is a great - and cheaper - replacement for shop bought.
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67goingon50 discovered the recipe amongst dozens of similar ones on the net but sadly lost the name of the author. Apologies.
The blogger loves it not just because it has no unhealthy ingredients - ie flour/gluten, sugar, vinegar or additives - but also because the proportion of cooked eggs boosts protein. It is silky, full of flavour and versatile. It is wonderful spread on bread or crackers, used as a dip or as a dressing over crunchy lettuce.
You do, however, need a good blender. The 67 kitchen doesn’t have one but, seldom needing large quantities anyway, uses a the trusty coffee grinder instead. It’s super-simple to prepare and if you have the best equipment, takes only minutes.
Ingredients: (recipe multiplies easily)
2 large hard boiled eggs, refrigerated at least an hour in the fridge & pref. overnight
2 tb extra virgin olive oil (divided)
1 tb lemon juice (divided)
1.5 teaspoons Dijon mustard (divided)
1.5 tsp water(divided)
1/4 tsp salt (divided)
Method:
1. Peel eggs, grate on coarse side of grater; divide in half
2. Place half the grated eggs in coffee grinder
3. Add 1 tb extra virgin olive oil, 3/4 tsp lemon juice, 3/4 tsp Dijon mustard and 3/4 tsp water; blend till very smooth; scoop out into a bowl
4. Repeat with remaining ingredients
5. Add to bowl with salt, mix with a small whisk
6. Pour into serving dish, cover with cling film, refrigerate till needed.
7. This is enough to last a singleton or couple a few days; making more is very quick.
These recipes were developed by B Lee/Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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