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Peel the hard-boiled eggs and cut them into quarters for easier blending.
Blend:
Place the egg pieces into a food processor or use a hand blender. Add the mustard, lemon juice (or vinegar), and a pinch of salt and pepper.
Add the Oil Slowly:
Begin blending the mixture. Gradually drizzle in the oil while continuing to blend until the mayonnaise becomes smooth, thick, and creamy.
Adjust Seasoning:
Taste and adjust salt, pepper, and acidity to your preference. If you like a hint of sweetness, add a tiny pinch of sugar and blend again.
Chill:
Transfer the mayonnaise to a jar or bowl, cover it, and refrigerate for at least 30 minutes before using for the best flavor.
Serving and Storage Tips:
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