Mayonnaise made with boiled eggs is much lighter.

1. Cook the eggs: Boil them for 6 to 7 minutes. Then cool them with cold water and peel them.

2. Process the mixture: In the blender or food processor, place the cooked eggs, oil, mustard, water, and lemon juice.

3. Blend: Process until the mixture is completely smooth and free of lumps.

4. Adjust the flavor: Taste and, if necessary, add more lemon, salt, or mustard to suit your taste. Blend again until smooth.

Helpful tips:

• Storage: Store in an airtight container in the refrigerator for a maximum of 4 to 5 days.

• Softer texture: If you want a lighter consistency, add an extra tablespoon of water or a splash of milk.

• Extra flavor: You can add a pinch of garlic powder or fresh herbs like parsley or basil for a different touch.

How to use it?

This homemade mayonnaise is perfect for:

• Accompany sandwiches and wraps

• Mix with tuna or shredded chicken

• Use as a dressing on cold salads

• Accompany cooked or steamed vegetables

Trying this lighter version of mayonnaise is a great way to take care of yourself without sacrificing flavor. With simple ingredients and an easy process, you’ll have healthy homemade mayonnaise ready in minutes.