Mayonnaise with Hard Boiled Eggs (No Raw Egg Needed!) 

I did a variation of this, but I just used a stick blender in a tall container (basically the jug that came with the blender) and didn't have to bother pushing the yolks through a sieve.

I knew this existed but I couldn't fathom it until I watched someone do it. Thank you. Looks fantastic.

Finally a mayo recipe that really works, thank you very much! I’m just disappointed I’ve discovered it at the very end of my pregnancy!

A big thank you for sharing your insight!

Incredible informative video,thank you so much for taking the time and showing us how to make it without raw eggs,you are a legend sir

Thank you for posting this!! Looking forward to making it.

You are a freaking genius.

Thank youuu!! The most amazing mayo in my life.

I do it with the mixer. Just shake the boiled eggs with lemon juice, and so start adding olive oil until I get it just right. I love adding some garlic and a brazilian seasoning called "Tempero Baiano", that is a mix of seasonings. I love the way you do it.

Can't wait to try this. Great video btw. 😊

I used these ingredients, but in a food processor. Nearly Instant delicious mayonnaise

You sir should get a medal for making this video!!!!

I temper my eggs by beating in a heated portion of oil. Then I add the remaining ingredients and unheated oil. It's easy and tastes great!

Thank you SO MUCH! I made mayo with hard boiled eggs recently but used the whole egg in the food processor. The texture remained grainy. Looking forward to trying this soon.

Well done man, thanks

Nice video- looks easy.

This is awesome! I don’t digest raw egg very well but love making fresh mayo. This is perfect, thank you!

Thank you for this recipe ❤ love from Belgrade, Serbia ❤❤❤

Thank you so much!! May god bless you..

Looks great, I was looking for a video using cooked eggs but, as you said, it's very hard to find. I bet you could use the whipping cream attachment on the KitchenAid blender instead of elbow grease in the final step. I was looking for powdered egg yolks to buy to save a step, but the price is unbelievable. thanks for making this video!

Thank you so much for this! I am on AIP and reintroduced fully pastured eggs from the farm and have been afraid of making mayo with them raw. This is such a helpful video!!!

Thank you!

Thank you for the recipe . Right

Back in the day, my grandmother made mayonnaise in a cereal bowl with a table fork using hard boiled egg yolk, white vinegar, yellow mustard and salad oil. And a lot of patience. It was magic. And delicious.

Fantastic thank you

This is brilliant. Thank you so much.

Things were going great until I made it about halfway through adding the oil. The mixture separated but I'm not sure what I did to cause that. Did I add too much oil at one time? Is it possible to overmix?

Thank you for this :)

Thank-you 😊

Thanks 👍

Could this be done with dried egg yolk powder?

Keyo find - thanks 🙏

After deciding that I wanted to pasteurize my eggs before making mayo, I started trying to pasteurize them. But since then, almost every attempt at making mayo has failed. This might be the answer I'm looking for. I'll be trying it very soon.

How long does this last in the fridge?

I am a little confused. Is it 1 Tbs. of vinegar and 1 of lemon juice or 1/2 Tbs. like in the list of ingredients?

I did not have luck with this. Very sad since I was excited to make mayo. I did notice in the video that you used an entire tablespoon for the vinegar and lemon juice, but in the description, the recipe lists 1/3 tbs (equal to 1 tsp). Which one is correct?

Very good........I did not know you could do this. What is the shelf life of this.?

I've been using pasteurized egg to get longer shelf life, but hard boiled yokes would be even better. I'm wondering if you could use the _'stick blender method'_ for this. I'll bet you can. ....and I'll find out the next time I make it! Thanks for posting this!

So by using boiled eggs is that kind of like pasteurization? So the mayo will last longer in the fridge? Thanks for the vid!

Thank you for the recipe!!! It’s amazing. Can I use an electric mixer? It is easier. Greetings from Crete Greece 👍👍👍

Greetings from Indonesia :). This is such a fantastic video! I've been looking for a safe mayonaise for my 1 year old baby.. I'd like to know can we substitute rice vinegar with halal mirin (without wine)? or is it better to use apple cider vinegar?

Good I can make pre-dinner mayonnaise with boiled eggs.

My gosh this is smart.

Can it not be made using an electric blender

I Am Looking Forward To Try Your Mayonnaise. I Like That The Yolks Are Cooked Rather Than Raw. Thank You For Sharing Your Recipe With Us. Which Mayonnaise Methods Do You Prefer To Eat? Mayonnaise With Raw Yolks Or Hard Boiled Eggs Yolks. Are Their Drastic Tastes Between The Raw & Cooked Methods? Thank You & God Bless You For Sharing Your Knowledge With Us ❤

5:33 the mustard looks like a person sitting with their legs up.

What is the taste like compared to using raw egg?

Can store that kind of maiyonnaise for how long ?

Thank you. Now I can experiment using 1,000yr old eggs

Great video! I had no idea you could make mayo with hard boiled eggs! How long do you think this mayo will last in the refrigerator? From my reading most people recommend anywhere from a week to two weeks. Since this recipe uses fully cooked eggs and acid, I wouldn't imagine bacteria is an issue. My concern would be rancidity because of the air whipped in with the oil. I think store brands use EDTA to counteract the oxidation of the oil and prevent it from going rancid.

Do you have to have mustard? Could I use garlic powder instead?

can i do it without mustard?

That’s how I make my mashed potatoes...no ricer in the house struggle is real! But worth it

It'd be very helpful if you could tell me whether I can make it on a blender by putting them all together ? What can I use instead of mustard ? I was hoping to make garlic mayo . Can I use just use fresh garlic and a bit of sugar for sweetness?

Can you also use blender?

Don't stop there!!! Now make it a yummy Sauce Gribiche.

The written recipe says to use 1/3 of a tablespoon of vinegar and lemon juice but in the video at 4:54 you say to use one tablespoon. Which is correct?

1:45 You mentioned 1/3 cup of olive oil. But, the video description mentioned "one cup" "or add as desired". 1:55 You said "1 to 2 tsp of vinegar" (=5-10 ml). In the description, it is 1/3 cup (=250 ml/3= ±83 ml). Did you make a mistake?

Food processor?

thx chef ! I have a health problem so raw eggs a very dangerous for me !

would throwing the ingredients in a processor/blender work to save time and muscle power? instead of the sieve and whisking

Ahhh this is salad cream so that's how Heinz make it

Is it 1/3 tbsp as in 1 teaspoon of vinegar and lemon juice or 1 Tbsp as mentioned in the video?

Do you think one can use a blender also how long will it last(average)?

How long does it last in the fridge?

What is this sorcery

Does the boiled eggs method spoil faster than 3 weeks? Raw egg and vinegar mayo lasts 3 weeks.

Do you think you could do this with the egg white?

He made enough for one sandwich 🥪 I cant stop laughing 😆 😂

Finally i can have mayo....I cant think of eating mayo made from raw eggs.

Finally no raw eggs

How long can we store this Mayo?

Can we use mastard oil instead of olive oil

I hope there would be a receipt with just hard-boiled egg white alone.

Good recipe but please fix the recipe description because it says fully cooked raw eggs. Very confusing.

I have never heard of mayonnaise made of raw eggs until today when I've started a search on YT because I haven't made one in 2 decades and kinda forgot the quantities and all I could find was recipes with raw egg yolks.. I thought I was going crazy.. Now it figures why all mayos that I ever tried other than what my mother or myself made at home (well, and everyone else that I knew of.. ) tasted and felt odd, sub par and just of the wrong consistency, like a gel instead of a nice smooth cream.. also with a different taste.. That's most likely why I haven't touched mayonnaise in years, because of this weird consistency and simply wrong taste.. (I guess now it's all from the raw egg yolks.. ) Every time I try mayo nowadays it's just a yucky tasteless white goo that I won't even touch and grown to despise it, when I used to absolutely love it and lick the spoon and the mixer bowl after it was done (at home) and could eat it plain.

Increments for those of you who tried and supposedly failed. 😊

After Davidson's Safest Choice Pasteurized Eggs shut down as a result of the bird flu, I haven't found any other consumer brand. Then I wondered if Vital Farms pasteurized liquid whole eggs would work. I contacted them and they wouldn't give me a direct answer. So I am back to square one. I'm not patient enough to go the hard-boiled route.

So there you go :)

You say the yolk has the emulsifiers, but can I use the yolk AND the white?

1/3 Tablespoon? You mean a teaspoon?

Wouldn't it be better to dehydrate your egg then powder them

*It was perfect untill i added powederd pepper then it turned al watery why did this happen?*

how can a egg yolk be raw and fully cooked at the same time.

Where’s his ears?

This is the best idea👍👍 salmonella gone this time👍👍

I totally understand why you did not show the entire emulsification process just using a whisk. It is tedius and easy to get wrong. Why in the word not use a blender or emersion blender? And why not simply pastuerize your eggs at home? It is quick and easy.

This solve my issue of using egg yolks I prefer not to eat.. .

😅

I wonder how this would work with bacon fat. 🤔 I want to make my own carnivore mayo but raw eggs gross me out. 🤢

The end product surprised me when you said you're using egg yolk I was shocked cuz mayonnaise is white

Its easier than raw egg mayonnaise

Hi. Did you realise that in the written recipe you say 1/3 CUP vinegar and lemon juice? I followed that instead of the video (where you only use 1tbsp) and it was a complete disaster and waste of ingredients!

man just put everything in a blender and voila!

I bet yr arm killed with all thar mixing

Sorry, it looks like crap! let me explain (# not a troll) i think he should have used a bit more oil you want pointy bits to stick up when removing the wisk and they must stay up his was way too thin. second use a stick blender that high-chefs nonsense with whisks it's just not necessary if you step into a professional restaurant kitchen they use machines why?... money!! It's quicker folks! chefs with whisks that's for TV! or RU-vid in the restaurant a big machine does the job in seconds! also, his use of olive oil is probably why you don't see him taste it because it will taste like bitter crap! use a light taste or tasteless oil, and then you taste the emulsion instead of bitter olives! (I made EV olive oil mayo... it's bad!) that said when done right this could be the perfect base for egg salads instead of the 2 yolks use 4 add the usual ingredients and a mild-tasting oil and mix you will have an extra thick mayo add this and regular made mayo to the salad and it will be fab!!