Dietary Yogurt Mayonnaise - Oil-Free Recipe

Ingredients

• 4 eggs (boiled for 5 minutes (creamy yolks), peeled and halved)
• 4 tsp plain mustard (plain mustard)
• 300 g Greek yogurt, 2% fat (Greek-style yogurt, 2% fat)
• salt (to taste)
• ground white pepper (optional, to taste)

Steps

1. 1

   Place the eggs in a pot with cold water. Bring to a boil and cook for exactly 5 minutes from the moment the water starts boiling. This ensures the yolks remain slightly creamy.

2. 2

   Drain the hot water and run the eggs under cold water for 3 minutes, then leave them in a bowl of cold water for another 10 minutes to make peeling easier.

3. 3

   Peel the eggs and cut them into halves.

4. 4

   In a tall blender beaker (approx. 700 ml capacity), add the halved boiled eggs (both whites and yolks) and the 4 teaspoons of mustard.

5. 5

   Add half of the Greek yogurt (150g) to the beaker.

6. 6

   Process the mixture with a hand blender for 2-3 minutes until it becomes smooth and creamy.

7. 7

   Add the salt and the remaining half of the Greek yogurt. Blend for another 1 minute until fully incorporated and the color lightens slightly.

8. 8

   Season to taste with additional salt, ground white pepper, or a few drops of lemon juice if desired.

Notes

Storage: Can be kept in the refrigerator for 4-5 days. Variation: Add 2 cloves of crushed garlic to turn this into a diet Aioli sauce. Usage: Perfect for sandwiches, burgers, Boeuf salad, or stuffed eggs.

Nutrition per serving

• appetizer
• sauce
• dietary
• low-fat
• high-protein
• no-oil
• vegetarian