Healthier Mayonnaise with Hard Boiled Eggs
A lighter and more nutritious take on the classic egg mayonnaise sandwich or salad topping, using Greek yogurt and avocado for creaminess and healthy fats.
Equipment
- 1 Large saucepan
- 1 Mixing Bowl
- 1 Fork or potato masher
Ingredients
Eggs
- 6 large eggs preferably free-range
Mayonnaise Base
- 0.5 cup plain Greek yogurt non-fat or low-fat
- 0.25 ripe avocado mashed
- 1 tbsp Dijon mustard for flavor
Seasoning
- 1 tbsp lemon juice freshly squeezed
- 0.25 tsp salt or to taste
- 0.125 tsp black pepper freshly ground
- paprika or cayenne pepper for a little spice
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let stand for 10-12 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process.
- In a mixing bowl, combine the Greek yogurt, mashed avocado, and Dijon mustard. Mix well until smooth and creamy.
- Once the eggs are cool enough to handle, peel them carefully. Chop the hard-boiled eggs into small pieces.
- Add the chopped eggs to the mayonnaise base. Gently fold together until the eggs are well coated. Stir in the lemon juice, salt, pepper, and any optional spices like paprika or cayenne pepper. Taste and adjust seasoning as needed.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve on whole-wheat bread, lettuce wraps, or as a topping for salads.
Notes
For an even healthier version, consider adding chopped celery, red onion, or fresh herbs like dill or chives.