Boiled Egg Mayonnaise
This boiled egg mayonnaise is rich, creamy, and packed with flavor. Made with hard-boiled eggs instead of raw eggs, this simple homemade spread is smooth, tangy, and perfect for sandwiches, wraps, burgers, or even as a dip.
It's a great alternative to traditional mayonnaise and has a wonderfully creamy texture with a fresh garlic and lemon kick- just like my peppercorn mayonnaise sauce.
If you've never tried making mayonnaise with boiled eggs, you're in for a pleasant surprise. The hard-boiled eggs create an incredibly smooth and velvety spread without the need for raw eggs, making this recipe both easy and foolproof.
I love keeping a jar of this homemade mayonnaise (and my spicy jalapeno mayo) in the refrigerator because it instantly adds flavor to pretty much everything. Plus, you can customize it too. I can't wait to team it up with my jalapeno flakes and make a spicy version.
Quick Look: Boiled Egg Mayonnaise
- 🔪 Prep time: 2 mins.
- ⏲️ Cook time: 10 mins (for boiling the eggs)
- 👪 Servings: 8
- 📋 Main ingredients: Hard-boiled eggs, olive oil, mustard, lemon juice, garlic.
- ♨️ Cooking method: Blend → chill → serve.
- ⭐ Difficulty: Very easy.
- 🥣 Serving ideas: Spread on sandwiches, wraps, burgers, or serve as a dip with Air Fryer shoestring fries.
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What's So Great About the Recipe?
- No raw eggs are needed to make this- it is such a great alternative to classic homemade mayonnaise.
- It is super quick and easy to make, and gets ready in just a few minutes with a blender- like my homemade Chipotle aioli.
- Like my sundried tomato aioli, this one is really versatile and perfect as a spread, dip, or dressing base.
Recipe Ingredients
Hard-boiled eggs: Form the creamy base of the mayonnaise, giving it a rich, smooth texture without using raw eggs.
Mustard: Adds a subtle tang and helps balance the richness of the eggs. Sometimes, I use my Chinese hot mustard when I have it at hand.
Olive oil: To get that silky, creamy consistency.
Lemon juice: Brightens the mayonnaise with fresh acidity and helps balance the richness. You can use vinegar if you don't have fresh lemon- I love using hot pepper vinegar sometimes.
Garlic: For that savory flavor. You can use air fried roasted garlic too, to bring a bit of smoky depth.
Salt and pepper: To season. Use an infused salt like citrus salt for extra flavor.
See recipe card for quantities.
Substitutions & Variations
- Add a pinch of paprika or cayenne pepper for a little heat. Sometimes, I like to use some of my chilies in oil when I have them at hand.
- You can also blend in fresh herbs such as parsley, dill, or chives. I love using my Air Fryer dried parsley here.
How to Make Boiled Egg Mayonnaise
Step 1: Halve the boiled eggs and add them to a blender jar. Add the remaining ingredients as well.
Step 2: Blend for a couple of minutes. Taste and adjust seasonings if needed.
Step 3: Scrape the sides and blend again, adding more olive oil to get the consistency right.
Step 4: Transfer to a small bowl or an airtight container and refrigerate or use immediately.
💭Top Tip
For the smoothest texture, blend the mayonnaise for an extra minute after it first becomes creamy. This helps create a silky, spreadable consistency.
Tips & Tricks to Nail the Recipe
- Let the boiled eggs cool completely before blending, and blend until completely smooth for the creamiest texture.
- Add more olive oil and lemon juice to adjust the consistency if the mayonnaise seems too thick.
- Chill the mayonnaise for at least 30 minutes before serving for the best flavor. This is what I always do when I make Sriracha aioli too.
- To make this lower in calories, you can reduce the amount of oil you're using, and add some Greek yogurt instead to bump up the protein content. I did this when I made charred scallion dip as well.
How to Use Boiled Egg Mayonnaise
This boiled egg mayonnaise tastes fantastic when spread onto sandwiches, burgers, wraps, and even toast.
Like Chimichurri aioli, it also works well as a dipping sauce for fries, roasted vegetables, Air Fryer buffalo chicken tenders, or seafood. You can even stir it into potato salad (I love adding it to my grilled corn potato salad), egg salad, tuna salad, or pasta salad for an extra creamy dressing.
Troubleshooting and FAQs
Store the mayonnaise in an airtight container in the refrigerator for up to 4 days.
Yes! In fact, the flavors blend together even better after chilling in the refrigerator.
Simply blend in a teaspoon or two of water or extra lemon juice until you reach your desired consistency.
More Easy Dips and Spreads
Looking for other recipes like this? Try these:
If you tried this boiled egg mayonnaise or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Boiled Egg Mayonnaise
Ingredients
- 3 eggs hard boiled
- 1 tablespoon yellow mustard
- 2 tablespoon olive oil
- 1 lemon juiced
- 2-3 garlic
- Salt and pepper to taste
Instructions
- Add the hard-boiled eggs, mustard, olive oil, lemon juice, garlic, salt, and pepper to a blender jar.
- Blend until smooth and creamy.
- Taste and adjust the seasoning if needed.
- Transfer to an airtight container.
- Refrigerate until ready to serve.
Notes
- Blend thoroughly for the smoothest texture.
- Fresh lemon juice gives the best flavor.
- Refrigerating the mayonnaise helps the flavors develop.
- Store in the refrigerator for up to 4 days.