Traditional mayonnaise, while delicious, can be quite heavy and calorie-dense, not to mention that it often contains raw eggs, which can pose a risk for everyone but especially pregnant women. This light mayonnaise recipe, however, is a game-changer. By using hardboiled eggs, yogurt, and mustard, you can create a creamy, flavorful condiment that’s not only delicious but also safer and more versatile.
One of the standout features of this recipe is its adaptability. By opting for soy yogurt, you can make this mayonnaise completely dairy-free, catering to those with lactose intolerance or dairy allergies. This makes it a fantastic option for a wide range of dietary needs and preferences. Additionally, the use of yogurt adds a tangy twist and a lighter texture, making this mayo perfect for everything from sandwiches to salads. But you can also use cottage cheese instead of yogurt, making the protein intake higher.
This light mayonnaise is also incredibly easy to make. With just a few simple ingredients and a food processor, you can whip up a batch in no time. Plus, since it uses hardboiled eggs instead of raw ones, it’s much safer to consume, especially during the summer months when food spoilage is a concern. This makes it a great choice for picnics, barbecues, and other outdoor gatherings.
As someone who is mindful of both health and flavor, I find this recipe to be a perfect balance. Whether you’re looking to lighten up your favorite dishes, ensure food safety during pregnancy, or simply enjoy a homemade condiment that you can feel good about, this light mayonnaise is the perfect solution. Moreover, you can customise it for the use you will make out of it: fresh herbs like persil or coriander, spices or even garlic / spring onions.
How to make a light mayonnaise without oil, step by step:
Light mayonnaise (no oil, no raw eggs)
4
servings5
minutes10
minutes15
minutesIngredients
2 medium eggs
1/2 cup plain, unsweetened yogurt or soy yogurt (120 g)
1 tsp mustard (5 g)
a pinch salt
a pinch ground black pepper (optional)
How to
- Boil the eggs until hard (approx. 8 minutes from the boiling of water).
- Remove the shells and let the eggs cool down for a few minutes.
- Put the eggs in the hand blender pitcher, along with the yogurt, mustard and salt + pepper. You can also add herbs here to customize it.
- Blends everything together until smooth. Store in fridge untile ready to consume.
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