Boiled Egg Mayonnaise

Boiled Egg Mayonnaise,
the one that never cheats you!

How good and tasty is freshly made mayonnaise!
Of course, it requires a certain amount of attention in preparing it and, unfortunately, no matter how fresh the eggs are, you can always run into some unpleasant surprises.

But… I solve the problem with my fake mayonnaise: the one made with hard-boiled eggs!

A creamy and tasty sauce that combines the taste of classic mayonnaise with greater safety. Here the eggs are already cooked, so the risk of salmonella is practically zero, and the preparation is foolproof: it never goes crazy! Perfect to accompany cold dishes, salads and canapés, it is also ideal for picnics and lunches away from home, where conservation can be a problem. Without preservatives, it keeps well for a day, ready to use, offering a practical and tasty solution.

And now, starting as always from the ingredients, let's start cooking!

Ingredients:

hard-boiled egg	pc.	1
white wine vinegar	ct.	½
salt		q.s.
pepper		q.s.
mustard	ct.	½
extra virgin olive oil		q.s.

Preparation:

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For this sauce we start, of course, with the eggs: once hard-boiled, we shell them and cut them into pieces.
A little trick to keep their bright color is to reduce the cooking time slightly, letting them boil about thirty seconds less than usual.

Now we transfer the eggs into the immersion blender glass, ready to be transformed into a velvety cream.

At this point we prepare the condiments:
extra virgin olive oil, salt, pepper and a touch of acidity from vinegar or lemon juice.
I added a little mustard, but you can customize it with chives, a drop of different vinegar or even leave it neutral, depending on your taste.

We start with a little oil and vinegar, blending to combine everything.
Then, while continuing to blend, add the oil little by little until the perfect consistency is reached.
Finally, taste and season with salt and pepper.