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

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If you are concerned about making homemade mayonnaise because of the risk of using raw egg yolk, then this recipe is for you. This recipe is not well known, and I would like to spread awareness of it as an option. Watch the video for a complete breakdown on the steps.
List of Ingredients:
Four fully cooked raw egg yolk
1/3 tbsp of lemon juice
1/3 tbsp of vinegar
Whisk
Fine Mesh Strainer
Mustard (I used English)
One cup of Olive Oil (Add as desired)
Measuring Cup (for pouring oil into mixture)
Measuring Spoon
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Please watch: "Sous Vide Lamb Chops"
• Sous Vide Lamb Chops
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[@TiannNChong]

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.

[@electronicscaos]

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.

[@soniam7375]

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!

[@thinklikeachef9532]

Glad it was helpful! Best to your new born :-)

[@ShaunStanwood]

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

[@ImNotCryingYouAre_]

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

[@mugensamurai]

You are a freaking genius.

[@thinklikeachef9532]

Thank you. But I can't take credit. The recipe is from an old French cookbook :-)

[@ShaunStanwood]

JC BABY!

[@showcase-me]

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

[@johngundaker5655]

A big thank you for sharing your insight!

[@Sharperthanu1]

This is brilliant. Thank you so much.

[@autumnstarrs]

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

[@devorahstree671]

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!

[@ShaunStanwood]

This has worked for me making hollandaise in a cuisinart. Hot enough butter cooks the egg as it's added.

[@RichardKCollins]

From what I found, "15 seconds at 150 Fahrenheit" should pasteurize. If you check the temperature of that initial oil and egg mixture for 15 seconds, your method is really efficient. Boiling eggs takes a long time, then shelling, then smashing...

[@nicklewdor1290]

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

[@thinklikeachef9532]

Thanks! Glad I could help

[@vivianhudacek1556]

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.

[@Magnificentfruitdove]

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.

[@Anonymous5936]

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

[@Renata.Renee.]

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

[@thinklikeachef9532]

Glad you found it helpful.

[@amiekabwe7259]

Well done man, thanks

[@pamtebelman2321]

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!

[@megahappy2bemeIntheStarz]

Nice video- looks easy.

[@user-uq7gf2pl9z]

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

[@preetykumari3961]

Thank you for the recipe . Right

[@thinklikeachef9532]

You're welcome :-)

[@Vixencs7]

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!!!

[@thinklikeachef9532]

Hi Vixen! May I ask, is that auto immune protocol? Don't mean to pry but I looked up the acronym. So happy that I could help. How do you use the mayo? Sandwiches? Or like me, put on every thing 😝

[@Vixencs7]

@@thinklikeachef9532 You are correct about the diet. I have a couple of autoimmune diseases and that limits me. I have been missing mayo so much! After reintroducing the fully pastured eggs, I was afraid to make mayo because the eggs have not been pasteurized. I made your version tonight (minus the mustard) and had it with tuna and a cassava flour bread. My taste buds were so happy and this will now be a staple for me!

[@thinklikeachef9532]

Thank you so much for letting me know! 💗 There's nothing like fresh mayo on your fav dish, right? Cassava bread. I learned something knew from you. I'd never heard of it. What does that taste like?

[@andrewnishihara1821]

@@thinklikeachef9532 My spouse was on AIP, too before finding out one of her main sensitivities is corn. Having eaten plenty of cassava / alternative flour bread I can say to me it tastes a bit earthy like a tapioca (derivative) potato, but can have a gluey texture if not cooked properly. This is a very interesting video since the acid from lemon and vinegar probably end up 'cooking' the raw egg, so hard boiled eggs probably aren't going to be that much different from a denatured protein perspective. Thanks for sharing!

[@skyelord6229]

Thank you!

[@eslerbee8257]

Fantastic thank you

[@DawnSaleh]

Thank-you 😊

[@ashleewhigham8753]

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?

[@craigslitzer4857]

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.

[@franklinjames1779]

Thanks 👍

[@chevypreps6417]

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

[@shadofaxes]

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

[@rodicalionaki2256]

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

[@thinklikeachef9532]

Yes, that's fine. I would keep it on a low setting :-). Thanks for your question.

[@rodicalionaki2256]

Think Like A Chef Thank tou very much !!!

[@EileenMRyan]

Keyo find - thanks 🙏

[@oregonpatriot1570]

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!

[@maried3955]

How did it turn out using the stick blender? That's what I'm thinking of trying.... also wondered if yolks had to be pushed through the sieve if using stick blender.....

[@oregonpatriot1570]

@@maried3955 Although I have a 95% success rate using my stick blender with fresh eggs, it didn't work AT ALL with hard boiled eggs. It's worth mentioning that I've also tried making mayo with powdered eggs. That didn't work either. I might have needed to make some minor adjustments with both types of eggs, but to keep experimenting would have meant wasting more oil. I'll just stick to fresh eggs for now. If you decide to try and you're successful? Give me a shout. Thanks.

[@LoriWellman]

Could this be done with dried egg yolk powder?

[@roostertailspice2482]

My gosh this is smart.

[@thinklikeachef9532]

Thanks! Glad you found it useful

[@kartikapratiwi2886]

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?

[@shinytan]

Use Acv instead

[@JessicaMerrick13]

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 ❤

[@rachelbrown2685]

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?

[@DaveDVideoMaker]

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

[@thinklikeachef9532]

I'm glad you found it helpful. I've made it and kept it in the fridge for a week. Still tasted fresh.

[@sugarapple5465]

How long does this last in the fridge?

[@sixmissioncom5164]

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.

[@thinklikeachef9532]

Hi thanks for your question! Yeah, I've kept it in the freezer for a week with no problems. For me it's not only that the mayo stays edible, I want to keep that special fresh taste. And I found a week is my limit. Hope you found this useful.

[@megahappy2bemeIntheStarz]

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?

[@crystalmcconnell832]

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

[@thinklikeachef9532]

No, mustard is not necessary. It's really the egg and oil that creates the sauce. I haven't tested it myself, but I would be more inclined to use mashed garlic for the freshness of the taste. But powder should be fine. Thanks for your comment!

[@adamallison2028]

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

[@biggreenbananas8929]

Can it not be made using an electric blender

[@petermaroney3625]

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

[@fattyfat-fat6639]

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

[@gushastie3904]

What is the taste like compared to using raw egg?

[@noumihassan3919]

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?

[@thinklikeachef9532]

The blender will work fine. I didn't have one at the time, so I did it by hand. The mustard isn't necessary, I added it for flavor. And adding some garlic or such should be fine. If the sauce breaks, simply add more oil and blend again.

[@maried3955]

@@thinklikeachef9532 in using a blender, is it still necessary to sieve the yolks??

[@illizizon9569]

can i do it without mustard?

[@AL-ns1jm]

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

[@oliviastar3812]

Can you also use blender?

[@annmariemyers6187]

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

[@KatarinaS.]

That's what I do. I throw the whole cooked egg in my Blendtec, yolks and whites, then add avocado oil, ACV, mustard, salt, pepper, turmeric, and paprika and blend until smooth.

[@KatarinaS.]

Lasts a couple of weeks.

[@jessicag630]

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?

[@kelleyleblanc5025]

Did you make this? If so what are the measurements YOU used?

[@maried3955]

The list of ingredients lists 1/3 tbs lemon juice and 1/3 tbs vinegar. 1/3 tbs is equal to 1.5 tsp.

[@Oblivianos]

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

[@maried3955]

that's what I'm thinking as well :)

[@KatarinaS.]

That's what I do. I throw the whole cooked egg in my Blendtec, yolks and whites, then add avocado oil, ACV, mustard, salt, pepper, turmeric, and paprika and blend until smooth. I drizzle the oil in slowly while the rest blends. I have a sauces setting on my Blentec that I use.

[@kelleyleblanc5025]

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

[@kelleyleblanc5025]

Also in the video you say 1/3 cup olive oil but in the description it says 1 cup?

[@maryhollinshead9790]

tbsp is table spoon or Tlb . tsp is teaspoon

[@kelleyleblanc5025]

@@maryhollinshead9790 yes I know that

[@roccosun11]

Food processor?

[@rabiulawalovi7413]

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

[@nashk.9163]

How long does it last in the fridge?

[@thinklikeachef9532]

It stays fresh for about 2 weeks. But it keeps much longer.

[@christyj24]

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

[@thinklikeachef9532]

It's the egg yolk that provides the emulsification compounds. The sheering force also helps, but it's better to also use the yolk.

[@thinklikeachef9532]

If you really would rather not use egg yolk, you can also try xanthan gum. I made a video about making stabilized buerre blanc sauce using that. You can find it on my channel. Thanks for your question.

[@christyj24]

@@thinklikeachef9532 thank you for taking the time to respond.

[@loneranger5349]

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

[@garth56]

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

[@tahirakanwal74]

Can we use mastard oil instead of olive oil

[@thinklikeachef9532]

Hi Tahira, if you mean mustard oil, then they should work. So long as it's the vegetable oil version, but the essential oil. Good luck!

[@tahirakanwal74]

@@thinklikeachef9532 yes .I mean pure mustard oil instead of mustard paste and olive oil.

[@thinklikeachef9532]

@@tahirakanwal74 Ah got it! Yes, that should be fine. The mustard is actually optional and I add it for taste. It might help with a slight thickening, but the emulsification will happen without it. Thanks for your question.

[@tahirakanwal74]

@@thinklikeachef9532 thanks for answering

[@Yvonne-]

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

[@maried3955]

I have never seen a recipe for raw egg mayo that advises to keep for 3 weeks!! More like 7-10 days.

[@Yvonne-]

@@maried3955 OH yes! I can't remember who I first got that recipe from because it was over 30 years ago, it may have been through a Nutritionalist PhD. It wasn't weird to me, because I have lived in Asia where fermented Century eggs are a treat.

[@MousumiDiyasi]

How long can we store this Mayo?

[@thinklikeachef9532]

I've stored it for two weeks no problem. After, it starts to lose it's freshness. But still edible.

[@davidhatch7603]

What is this sorcery

[@uschimyers]

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

[@elverdad643]

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

[@thinklikeachef9532]

Unfortunately that's not possible. It's the yolk that has the emulsifiers.

[@maried3955]

It's the lecithin in the egg yolk that does the emulsifying..... if you wanted to use just egg whites, you would have to add some liquid lecithin to the recipe so it would thicken up.

[@xetaprime]

So there you go :)

[@nathilism]

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

[@kyak938]

I would like to do that as well, maybe I should just experiment :)

[@JR-ex6vc]

1/3 Tablespoon? You mean a teaspoon?

[@leky1325]

Finally no raw eggs

[@RealBigBadJohn]

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.

[@gingertunstall7739]

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.

[@Costinmusca]

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.

[@thinklikeachef9532]

Yeah, I think the best option is to make your own at home. Find the method that you like and customize it to your taste.

[@shanaverghis]

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

[@thinklikeachef9532]

Not sure I understand your question. Are you asking a riddle?

[@shanaverghis]

In the ingredients section you wrote, 'Four fully cooked raw egg yolk '. It has to be one or the other.

[@thinklikeachef9532]

Haha you got me! I didn't even notice when I did this. This is one of my old video when I didn't have any idea how to KZbin. Did you try the recipe?

[@shanaverghis]

LOL! I'm a writer so I'm being an editorial Nazi. ;D I haven't tried the recipe yet. I thought i would yesterday, but then I had a rethink and it seemed to me that I would need more egg yolks, since there's no point in making mayo to store unless there is a larger quantity. And boiling lots of eggs just for yolk seems wasteful during a pandemic. You don't know if there might be a shortage or something at some point after you have gone and indulged your whim for the sake of science Besides you have to use the white portion too. I will try it when I feel more extravagant. Thanks for the idea anyway, chef. I'm actually looking for good bread spread recipes and I haven't found any all across the web till now, beyond the usual. So I'm going to make something up.

[@thinklikeachef9532]

That sounds awesome! Could you let me know if you find some good recipes? I need to make some sandwiches. And I know what you mean about the current times. We all need to economize. Btw, what do you write?

[@shannoncrawley9864]

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

[@JustMeeeeeeeeeeeeeeeee]

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

[@julianawbrown]

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

[@thinklikeachef9532]

Yeah that's frustrating. In cooked egg emulsions, the protein can lump easily. I would strain out the lumps, and mix the remains with a new emulsion. Try adding the pepper in small portions. Be careful not to break the balance between the oil and fat.

[@julianawbrown]

@@thinklikeachef9532 Thanks for anwering did exactly what u said and it was working ik just when I was seasoning it the pepper just spoited it has to trow it away sadly thanks anyways for aswering.

[@johanrasologi6199]

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

[@amygoff4127]

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

[@thinklikeachef9532]

Thanks for your comment. Yeah it's the egg yolk that has the binders for the emulsification.

[@amygoff4127]

@@thinklikeachef9532 I'm a beginner Chef so it's actually quite fascinating to discover new things like this. I'm self-taught but I have a gift for it and then each time I learn something new like this it improves my cooking skills. Thank you so much for taking the time to do this video I really don't like raw egg or raw meats, but I'm a big mayonnaise lover. It's only been about maybe five years since I actually became interested in knowing every detail about the foods I put in my body and looking for new ways of eating.

[@thinklikeachef9532]

@@amygoff4127 thank you for your kind comments. Guess what? I'm a beginner too. The more I learn the more I feel there's much more to learn. I enjoy the journey as I hope you do too :-)

[@gustavbruunkjr5123]

@@thinklikeachef9532 ill teach you something! Use a hand/normal blender for mayonnaise making. Much easier and better result

[@thinklikeachef9532]

@@gustavbruunkjr5123 An emulsification uses sheering force to create the proper balance. An electric blender can do a better job. Doing by mand is certainly an option, but the physics are in favor of the electric.

[@shinytan]

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

[@thinklikeachef9532]

I get that comment a lot. Lots of people don't want to use raw eggs.

[@Denise-tt1hq]

😅

[@gracekingswell119]

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!

[@thinklikeachef9532]

Thank you for pointing that out. It was one of my first videos and I regret the error. It's been corrected.

[@ankitcoolvideos]

Its easier than raw egg mayonnaise

[@thinklikeachef9532]

I'm glad you found out helpful!

[@SLAMINIRC]

Where’s his ears?

[@lynnyannyoga]

🤣🤣🤣🤣

[@tinovanderzwanphonocave544]

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 KZbin 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!!

[@sheila6122]

I bet yr arm killed with all thar mixing