Homemade Mayonnaise Without Raw Egg (Creamy & Foolproof)

If you love homemade food but prefer to avoid raw eggs, this simple mayonnaise recipe is a wonderful alternative. By using boiled eggs instead, you get the same creamy texture and rich flavour without the worry of raw ingredients.

This homemade mayonnaise comes together in just a few minutes and is perfect for sandwiches, potato salads, dips, or salad dressings. It’s smooth, fresh, and made with simple pantry ingredients.

Once you try it, it’s hard to go back to store-bought!

Ingredients

• 2 boiled eggs, shells removed

• 4–6 tbsp olive oil or avocado oil

• 1 tsp white vinegar

• 1 tsp Dijon mustard (I use a heaped teaspoon)

• Pinch of sea salt

• Pinch of black pepper

• 2–3 tbsp warm water (to loosen and reach your desired consistency)

Method

1. Add the boiled eggs to a blender or food processor.

2. Pour in the olive oil (or avocado oil), white vinegar, and Dijon mustard.

3. Add a pinch of sea salt and black pepper.

4. Blend with an immersion blender until smooth and creamy.

5. Slowly add warm water, one tablespoon at a time, blending between each addition until the mayonnaise reaches your preferred consistency.

Tips

• Add more oil for a richer mayonnaise.

• Add more warm water if you prefer a lighter, smoother sauce.

• Taste and adjust the seasoning with extra salt, pepper, or vinegar if needed.

• Store in an airtight container in the refrigerator and use within 3 days.

• This creamy homemade mayonnaise is perfect for spreading on sandwiches, stirring into salads, or serving alongside roasted vegetables and homemade meals.