Simple Hard-Boiled Egg Mayonnaise Recipe for Lunch & Snacks

This hard-boiled egg mayonnaise recipe is a game-changer. It uses simple ingredients you likely already have in your kitchen, and it’s the perfect spread for chicken salad, salad dressings, or even low-carb snacks.

Prep Time10

Cook Time10

Total Time20

Course: sauce

Cuisine: American

Keyword: condiment, copycat, salad dressing, sauce recipe

Servings: servings, 1 cup

Calories: 86kcal

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Kitchen Essentials

food storage jars

Salsa Bowls

Ingredients

4 Large Hard-Boiled Eggs cool and peeled
3 Tablespoons Olive Oil or any light tasting oil you have, depending on the flavor of the oil
1 Tablespoon Lemon Juice or white vinegar
1 Teaspoon Dijon Mustard
2 Tablespoons Water as needed for thinning
¼ Teaspoon Salt
¼ Teaspoon Pepper to taste
Optional 1–2 tablespoons Greek yogurt, to lighten up the mayonnaise and help with creaminess

Instructions

Prepare the hard-boil eggs by placing them in a pot of cold water, bringing it to a boil, then simmering for 9–10 minutes. Cool under running water and peel.
4 Large Hard-Boiled Eggs
Add the cooked eggs, olive oil, lemon juice, dijon mustard, salt and pepper, and Greek yogurt (if using) to a food processor or immersion blender container. Blend until smooth and creamy.
3 Tablespoons Olive Oil, 1 Tablespoon Lemon Juice, 1 Teaspoon Dijon Mustard, ¼ Teaspoon Salt, ¼ Teaspoon Pepper to taste, Optional
Adjust texture. If the mixture is too thick, add a little cold water (a teaspoon at a time) and blend again.
2 Tablespoons Water
Adjust the seasoning with salt and pepper to taste.

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