Mayonnaise made with hard-boiled eggs is much lighter.

Prepare the yolks
Peel the hard-boiled eggs and separate the yolks. Mash them very finely with a fork, or press through a sieve for an ultra-smooth base.

Combine with mustard & acid
In a mixing bowl or food processor, add the mashed yolks, mustard, and vinegar/lemon juice. Mix until fully combined and smooth.

Slowly emulsify
Begin adding the oil very slowly, just a few drops at a time, while whisking constantly (or blending on low if using a processor). Once it starts to emulsify, you can increase the oil to a slow, steady stream.

Season to taste
Add salt and pepper. If it's too thick, add a teaspoon of warm water or more lemon juice to loosen it. Blend again.

Chill & store
Use immediately or store in the fridge in a sealed jar for up to 3–4 days.

🥄 How to Use Hard-Boiled Egg Mayo:
Sandwich spread – Perfect for egg salad sandwiches, tuna salad, or as a base for deviled egg filling.

Potato salad – Use it in place of regular mayo for a fluffier, lighter potato salad.

Dips – Mix with garlic and lemon for a lighter aioli-style dip.

Cold sauces – Add herbs, capers, or anchovy paste to create remoulade or tartar sauce.

Smørrebrød – Try it Danish-style on rye bread with pickled herring, roast beef, or smoked salmon.