No-Oil Greek Yogurt Mayonnaise
No-Oil Greek Yogurt Mayonnaise
Ingredients
- 4 eggs
- 3/4 cup Greek yogurt, (200-250g)
- 1 tablespoon lemon juice, (15ml)
- 3/4 teaspoon salt, (4g)
- 1 tablespoon mustard, (15g)
- 1 splash vinegar, for boiling eggs
- as needed ice water, for cooling eggs
Instructions
- 1
Place the eggs in a pot and cover them with cold water. Add a splash of vinegar to the water.
⏱️ 1 min
- 2
Bring the water to a boil over medium-high heat. Once boiling, reduce heat slightly and cook the eggs for about 9 minutes to hard-boil them.
⏱️ 9 min
- 3
Immediately transfer the cooked eggs to a bowl of ice water to stop the cooking process and cool them down quickly. Let them cool for about 5 minutes, then peel them.
⏱️ 5 min
- 4
Transfer the peeled hard-boiled eggs to a tall container or a food processor. Add the Greek yogurt, salt, lemon juice, and mustard to the container.
⏱️ 2 min
- 5
Using an immersion blender, blend all the ingredients until the mixture is completely smooth and creamy. If you don't have an immersion blender, a regular blender or food processor will also work.
⏱️ 2 min
- 6
Continue blending, scraping down the sides as needed, until the texture achieves the consistency of classic mayonnaise.
⏱️ 1 min
- 7
Serve your homemade mayonnaise with potatoes, sandwiches, crostini, or any dish you desire.
Kitchen Tools
Nutrition Facts (per serving)
No-Oil Greek Yogurt Mayonnaise
- 4 eggs
- 3/4 cup Greek yogurt, (200-250g)
- 1 tablespoon lemon juice, (15ml)
- 3/4 teaspoon salt, (4g)
- 1 tablespoon mustard, (15g)
- 1 splash vinegar, for boiling eggs
- as needed ice water, for cooling eggs
Instructions
- 1
Place the eggs in a pot and cover them with cold water. Add a splash of vinegar to the water.
⏱️ 1 min - 2
Bring the water to a boil over medium-high heat. Once boiling, reduce heat slightly and cook the eggs for about 9 minutes to hard-boil them.
⏱️ 9 min - 3
Immediately transfer the cooked eggs to a bowl of ice water to stop the cooking process and cool them down quickly. Let them cool for about 5 minutes, then peel them.
⏱️ 5 min - 4
Transfer the peeled hard-boiled eggs to a tall container or a food processor. Add the Greek yogurt, salt, lemon juice, and mustard to the container.
⏱️ 2 min - 5
Using an immersion blender, blend all the ingredients until the mixture is completely smooth and creamy. If you don't have an immersion blender, a regular blender or food processor will also work.
⏱️ 2 min - 6
Continue blending, scraping down the sides as needed, until the texture achieves the consistency of classic mayonnaise.
⏱️ 1 min - 7
Serve your homemade mayonnaise with potatoes, sandwiches, crostini, or any dish you desire.