Makes about 1 cup

Using whole boiled eggs instead of raw yolks makes this the most approachable homemade mayo you will ever make. More eggs and less oil keeps it lighter and fresher tasting than traditional mayo while still delivering that creamy, satisfying texture you want. The whole egg white adds body, the yolk emulsifies, and the mustard and lemon keep every bite bright and balanced. No separating, no sieving, no anxiety about raw eggs. Just drop everything into a jar, blend, and you are done in five minutes. It works beautifully as a sandwich spread, a dip, or stirred into potato or egg salad.

Pairs beautifully with: sandwiches, cold chicken, potato salad, coleslaw, steamed artichokes, or raw vegetables for dipping.

Ingredients

• 3 whole hard boiled eggs, cooled and peeled
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice, plus more to taste
• 1 teaspoon white wine vinegar or apple cider vinegar
• half cup neutral oil such as sunflower or light olive oil
• 1 tablespoon warm water
• Salt and pepper to taste

Directions

1. Place the whole peeled eggs, mustard, lemon juice, vinegar, and warm water into a tall narrow jar or blender cup.
2. Pour the oil on top and let everything settle for a few seconds.
3. Place your hand blender at the bottom of the jar and blend without moving it for about 10 seconds until the mayo begins to form.
4. Slowly pull the blender upward while continuing to blend until everything is fully smooth and creamy.
5. Season with salt and pepper, taste, and adjust lemon juice as needed.
6. Refrigerate in the jar for up to 4 days.

Tips and variations

• With more eggs and less oil this has a lighter, fresher flavor than traditional mayo
• A food processor works just as well, just run it and drizzle the oil in slowly
• If you want it richer, drizzle in a little more oil and blend again
• If too thick, blend in warm water a teaspoon at a time until you reach your preferred consistency
• Add a pinch of garlic powder or a small roasted garlic clove for a richer flavor
• Stir in fresh chopped dill, chives, or tarragon after blending for an herbed spread
• A pinch of smoked paprika or cayenne adds a gentle kick
• Because the eggs are fully cooked this is a great option for anyone avoiding raw eggs