Homemade Mayonnaise with Hard-Boiled Eggs: Herb Recipe

Maionese fatta in casa con uova sode: ricetta alle erbe

Homemade mayonnaise is one of those little luxuries of healthy cooking. But if you enrich it with fresh herbs, you transform it into a true gourmet mayonnaise. Creamy, flavorful, light, and low-carb, it's the perfect alternative to industrial sauces rich in hidden sugars and preservatives.

In this recipe, we'll use hard-boiled eggs to achieve a dense and velvety texture, selected oils for a balanced taste, and a refined mix of natural flavors. The result is a versatile sauce, ideal for accompanying meat, fish, vegetables, and even vegetarian dishes.

🍋 Ingredients (for 1 jar of about 300 ml)

3 medium eggs
70 ml cold water
25 g delicate extra virgin olive oil
25 g high oleic sunflower oil
15 g apple cider vinegar
10 g fresh lemon juice
5 g Dijon mustard
1 g fine salt
0.3 g ground white pepper
2 g fresh chopped chives (≈ 1 teaspoon) or 0.7 g dried
1 g fresh thyme (leaves only, ≈ 1 level teaspoon)
1 g dried basil or 3 g fresh

👩🍳 How to make homemade mayonnaise

Cook the eggs: Bring a small pot of water to a boil, carefully add the eggs and cook for 12 minutes. Immediately cool them under running water and peel them.
Blend the main ingredients: Cut the hard-boiled eggs into pieces and place them in the immersion blender cup. Add water, oils, apple cider vinegar, lemon juice, mustard, salt, and white pepper.
Process the cream: Blend at high speed until the mixture becomes smooth and velvety.
Add the herbs: Add finely chopped chives, thyme, and basil. You can blend for a few more seconds or stir by hand if you want to maintain the visual effect of the green specks.
Rest: Pour into a glass jar and let it rest in the fridge for at least 30 minutes before enjoying. The flavors will meld perfectly.

💡 Gourmet Ideas: When to use it?

With grilled vegetables: zucchini, bell peppers, eggplant, and baked fennel come alive with a spoonful of this homemade mayonnaise.
To accompany white meats: steamed or grilled turkey, chicken, and rabbit become much tastier.
On low-carb burgers: both meat and vegetable-based, it adds freshness and depth of flavor.
With steamed fish: cod, salmon, sole, or hake find the perfect balance with this mayonnaise.
As a base for salads: use it in an egg salad, a revamped Russian salad, or with new potatoes (for those not following keto).

🥚 Why it's perfect for a low-carb diet

Many industrial sauces contain low-quality oils, added sugars, and chemical additives. Homemade mayonnaise, on the other hand, is:

Authentically low-carb: only 1 g of carbohydrates per 100 g.
Rich in good fats: thanks to EVO oil and high oleic oil, which support metabolism and cardiovascular health.
Sugar-free: no unwanted sweeteners or syrups.
Protein-rich: hard-boiled eggs provide noble proteins and satiety.
Customizable: you can adapt the aromas and taste to your needs and personal preferences.

In a low-carb or keto diet, where condiments become key to adding flavor and variety, a sauce like this can make all the difference and make every dish more satisfying without ever straying from your nutritional plan.

🌱 Nutritional benefits of ingredients

✔️ Hard-boiled eggs

Eggs are a concentrate of nutrients: complete proteins, choline for memory and brain health, B vitamins, and healthy fats.

✔️ Extra virgin olive oil

Rich in monounsaturated fatty acids, anti-inflammatory and cardioprotective. It also contains polyphenols that protect against free radicals.

✔️ Apple cider vinegar

Promotes digestion and post-meal blood sugar regulation. It is slightly prebiotic and improves mineral bioavailability.

✔️ Aromatic herbs

Chives, thyme, basil... they are small sources of micronutrients, antioxidants, and beneficial phytocompounds. They add flavor without calories.

✔️ Dijon mustard

Rich in flavor but low in sugar. Helps reduce the need for salt and provides small amounts of selenium and antioxidants.

📦 Storage

Store the homemade mayonnaise in a glass jar with a tightly closed lid, in the refrigerator. It lasts about 3–4 days. Being made with hard-boiled eggs, it's best not to freeze it. I recommend preparing it fresh weekly in small quantities.