This creamy egg mayo is one of those quietly elite staples that once you make it, you’ll never go back to store-bought. It’s rich, silky, naturally high in protein, and made with simple whole-food ingredients you likely already have in your kitchen. No seed oils, no preservatives, no weird stabilisers – just real food that tastes good and actually supports your health. This recipe is especially great if you’re avoiding processed mayonnaise, following a high-protein or whole-foods approach, or just want a cleaner spread for sandwiches, wraps, bowls, or snacks. It comes together in minutes and keeps well in the fridge, making it perfect for meal prep or last-minute lunches.
Why You’ll Love This Egg Mayo
- High-protein and naturally filling
- Made with real ingredients, no seed oils
- Creamy and tangy with adjustable flavour
- Quick to make in under 5 minutes
- Versatile for sandwiches, salads, and dips
Serving Suggestions
- Spread on sourdough, wraps, or rye crackers
- Use as a base for egg salad or chicken salad
- Dollop onto roasted vegetables or bowls
- Serve as a dip for raw veggies or chips
Variations
- Garlic Egg Mayo: Add 1 small clove of garlic or garlic powder
- Herbed Mayo: Blend with chives, dill, or parsley
- Spicy Mayo: Add chilli flakes or a dash of hot sauce
- Avocado Egg Mayo: Blend with 1/2 ripe avocado for extra creaminess
Storage
Store in a sealed glass container in the fridge for up to 4 days. Do not freeze.
Egg Mayo
Ingredients
- 5 hard-boiled eggs
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- Salt to taste
Instructions
- Add all ingredients to a small blender or food processor.
- Blend until completely smooth and creamy, scraping down the sides if needed.
- Taste and adjust seasoning with extra salt, vinegar, or lemon juice as desired.
- Store in an airtight container in the fridge.
Notes
- For a tangier mayo, add an extra tablespoon of vinegar or lemon juice.
- If the mixture is too thick, add 1-2 teaspoons of water or olive oil and blend again.
- Best consumed within 3-4 days when refrigerated.
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