How to Make Mayonnaise With Cooked Eggs: the Easy Method to Make Mayo With Hard Boiled Eggs! – Page 2

Prepare the Hard-Boiled Eggs:
- Boil 2 eggs for about 10 minutes, then cool them down and peel them.
- Once peeled, chop the eggs into smaller pieces. This will make blending easier.
Blend the Ingredients:
- Place the chopped hard-boiled eggs, vinegar (or lemon juice), mustard (if using), salt, and pepper in a blender or food processor.
- Start blending on low speed to combine everything into a smooth mixture.
Add Oil Gradually:
- With the blender running, slowly drizzle in the oil bit by bit. This helps the oil emulsify with the egg mixture and create a creamy mayo. It’s important to add the oil slowly at first to prevent the mayo from separating.
- Continue to blend until all the oil is incorporated and the mayonnaise has thickened to your desired consistency.
Taste and Adjust:
- Taste the mayo, and if needed, adjust the seasoning by adding more salt, pepper, or vinegar to suit your preferences.
Store the Mayonnaise:
- Once you have the perfect mayo, transfer it to an airtight container and refrigerate. It should last about 1 week in the fridge.

If your mayo turns out too thick, you can thin it out by adding a tiny bit of water, one teaspoon at a time, until you reach the desired consistency.
If you prefer a smoother consistency, you can strain the mayo after blending.

Enjoy your homemade mayonnaise on sandwiches, in salads, or as a dip!