Oil-Free High-Protein Mayo

Go Back Email Link

Recipe Image

Equipment

Notes

Nutrition Label

–+ servings

4.91 from 76 votes

Mayo made from hard-boiled eggs, mustard and vinegar. No oil, no raw eggs, no dairy. About 17 calories and 1.5 g protein per tablespoon.

Prep Time5

Boiling the eggs12

Total Time17

Cuisine: American

Servings:

Calories: 68kcal

Boil the eggs. Cover 4 eggs with cold water, bring to a boil, then simmer 10 to 12 minutes. Move them to ice water until cool, then peel.
4 eggs
Add everything to the blender. Peeled eggs, mustard, vinegar, salt and 3 tablespoons water.
2 tbsp spicy brown mustard, 1 tsp apple cider vinegar, a pinch of salt, 3 tbsp water
Blend for 30 to 60 seconds until smooth. Scrape down the sides once if the eggs stick.
Adjust. Add water 1 teaspoon at a time and blend again until it is the texture you want. Taste, and add more mustard or vinegar if you like it tangier.
Chill for an hour, then use. It thickens as it cools.

Thickness: the water sets it. Start low. If it is too thin, blend in one more hard-boiled egg.
Mustard: Dijon or yellow gives a milder taste.
Storage: 3 to 4 days in an airtight container in the fridge.
Protein: 6 g per ¼ cup serving, from the eggs.
Nutrition is Per tablespoon: about 17 kcal, 1.5 g protein, 1 g fat