Light Boiled Egg Mayonnaise, an easy and very quick recipe to prepare, a light and delicious Sauce where precisely Boiled Eggs are used.
The ingredients to prepare light mayonnaise are few and believe me the result will amaze you. As usual I was very skeptical about the light mayonnaise recipe, a bit like what happened to me a few years ago with Baked Calamari, but I had to change my mind, great spread on Bread and Croutons, perfect to prepare Sandwiches or Sandwich Cake and a wonderful base to prepare Tuna Sauce as well.
Ingredients :
Makes approximately 200g / 7 oz
- 4 medium eggs
- 120g (4.5 oz) cream cheese (such as Philadelphia) or soft goat cheese
- Juice of 1 whole lemon
- Salt to taste
How to make Boiled Egg Mayonnaise:
- To prepare mayonnaise without raw eggs and without oil first firm the eggs in a saucepan with cold water, bring to a boil and let them cook for 9 minutes, then transfer the hard-boiled eggs to a bowl with cold water and let them cool.
- Shell the cooked eggs and place them in the bowl of an immersion blender.
- Add the juice of one lemon and the cream cheese.
- Blend the ingredients well until you get a velvety cream; if you find it difficult to blend or it comes out very thick, you can add a little milk.
- Transfer the Boiled Egg Mayonnaise to a jar and store in the refrigerator at least 1 hour before serving.
Bon Appétit!
