I came across this viral mayo recipe that uses only hard-boiled eggs and I knew I had to test run it. The result is actually shockingly mayo-like. Recipes that teach you how to repurpose already cooked foods that might be throw away otherwise are my jam right now. Props to the person who discovered making a mayo with cooked eggs. The egg breaks down in a high-speed blender with water, garlic, and a little bit of oil. It turns out extremely creamy and a very reputable mayo-substitute. I don’t think this recipe is an adequate substitute for mayo in baked recipes due to the flavor having a little stronger boiled egg taste.

Traditional aiolis, or egg mayos use the emulsification process to permanently bind the egg and oil. In this method, the density in the cooked egg mixed with water creates a puree that gets flavored with oil and garlic. When you cook the egg in the shell, it does tend to leave a pungent flavor unique to hard-boiled eggs that you don’t find in traditional mayos. I like this as a last-minute mayo because using this on sandwiches, cold deli salads, or in dips will likely yield a similar result as og mayo.

One very necessary piece of equipment you need is a high-speed blender. I am a huge fan of the immersion blender and use it in the video portion of this recipe, but they do not have enough power nor were designed to handle fine purees like this.

When you start to blend, add all ingredients besides water. Water will be your thinning material that you’d rather start off too light than too watery. Season this up to your taste and maybe a squeeze of extra lemon. Delicious!

Store this mayo in the fridge for up to a week. I hope the next time you’re using hard boiled eggs, you make a few extra for this quick mayo. This recipe is worth trying just for it’s effitient and cost effective method.