ADVERTISEMENT
Prepare Eggs:
Chop the boiled eggs into small pieces.
Blend Ingredients:
In a blender or food processor, combine the chopped boiled eggs, lemon juice (or vinegar), and mustard.
Add Oil Slowly:
With the blender running on low, slowly drizzle in the oil in a thin stream to emulsify and thicken the mixture. Continue until fully incorporated and creamy.
Season:
Add salt and pepper to taste. Blend briefly to combine.
Adjust Consistency:
If the mayo is too thick, add a teaspoon of water or lemon juice and blend again until desired consistency.
Chill:
Transfer to a clean jar and refrigerate for at least 30 minutes before use for best flavor.
Serving and Storage Tips:
ADVERTISEMENT
