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Serve this egg and tuna mixture on toast, in a sandwich, or over a fresh green salad. Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir gently before serving.
Variations:
Add chopped celery or cucumber for extra crunch.
Substitute fresh parsley or chives for dill for a different herbal note.
Use olive oil instead of sunflower oil for a richer mayonnaise flavor.
Add a pinch of smoked paprika or cayenne for a spicy kick.
FAQ:
Q: Can I use store-bought mayonnaise instead?
A: Yes, but homemade mayonnaise offers a fresher taste and control over ingredients.
Q: Is it safe to use raw eggs in mayonnaise?
A: Use fresh, high-quality eggs and keep the mayonnaise refrigerated. For extra safety, use pasteurized eggs.
Q: Can I prepare this recipe ahead of time?
A: Yes, prepare and store in the fridge for up to 2 days. The flavors improve slightly with time.
Q: How can I make the mayonnaise thicker?
A: Whisk the oil in very slowly and steadily. If it’s too thin, add a little more mustard or another egg yolk.
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