Homemade Mayonnaise with Boiled Eggs
(Easy & Creamy Recipe)
This homemade mayonnaise with boiled eggs is a simple and foolproof way to make a rich, creamy spread without using raw eggs. The slightly soft-boiled yolks create a smooth texture while keeping the flavor light and balanced.
It’s perfect for sandwiches, salads, or as a base for your favorite sauces — and once you try it, you may never go back to store-bought mayo.
Ingredients
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2 boiled eggs (yolks slightly soft, not fully hard)
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1/4 cup sunflower oil (add more gradually if needed)
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1 teaspoon mustard
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1 teaspoon vinegar
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1/2 teaspoon salt
👩🍳 How to Make Homemade Mayonnaise
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Add the boiled eggs, mustard, vinegar, and salt to a blender or food processor.
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Blend until smooth.
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Slowly pour in the oil while blending continuously.
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Continue blending until the mixture becomes creamy and smooth.
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Adjust consistency by adding more oil if needed.
Use immediately or chill before serving.
🔥 Tips for Best Results
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Use slightly soft-boiled yolks for the best texture
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Add oil slowly to achieve a smooth emulsion
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Taste and adjust salt or vinegar as needed
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Chill before serving for a thicker consistency
Variations
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Add garlic for a quick aioli-style sauce
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Use lemon juice instead of vinegar
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Add herbs for a flavored mayonnaise
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Mix with yogurt for a lighter version
Storage
Store in an airtight container in the refrigerator for up to 2–3 days.
Why You’ll Love This Recipe
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No raw eggs — safer and beginner-friendly
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Creamy, smooth, and rich texture
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Quick and easy to make
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Perfect for sandwiches and salads
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Customizable consistency