09/08/2026
Perfect! Here’s a clean, safe, high‑protein homemade mayonnaise you can make in a blender — creamy, quick, and great for sandwiches, momos, pizza, and more. 🥚🥣
🌟 2‑Minute High‑Protein Mayonnaise (Blender)
Makes: ~½ cup | Time: 2–3 minutes | Storage: 5–7 days in fridge
🥣 Ingredients
3 hard‑boiled eggs, peeled
2 tbsp olive oil (or 1 tbsp olive oil + 1 tbsp ghee for a richer taste)
1 tsp vinegar (white wine/apple cider) or lemon juice
⅓ cup water (adjust for thickness)
½ tsp freshly cracked black pepper
Salt to taste
Optional: 1 small garlic clove, ½ tsp brown sugar/honey, pinch of red chili flakes/paprika
👩🍳 Method
Blend: Add boiled eggs, olive oil, vinegar/lemon, water, pepper, salt (and optional garlic/chili/sugar) to a blender.
Process: Blend until completely smooth and creamy, scraping sides as needed. Add 1–2 tbsp more water if too thick.
Taste & adjust: Balance with extra salt, lemon, or a pinch of sugar if needed. Chill 10–15 minutes — it thickens slightly when cold.
Store: Transfer to a clean, airtight jar; refrigerate up to 5–7 days.
💡 Pro Tips
For extra creaminess, use 1 whole egg + 1 yolk (room temp) and drizzle oil slowly while blending.
Make it lighter: swap some oil with hung curd or paneer for a “high‑protein, lower‑fat” spread.
Always use clean, dry spoons to prevent spoilage.
Comment “Mayo” if you want a no‑egg, paneer/cashew version next! 🔖
Save & share with your snack squad ❤️
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