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Eggs with Homemade Mayonnaise

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3 raw and one boiled Egg Yolk be sure that your eggs are fresh
3 Egg cut in half, will make 6 servings
1 cup Sunflower Oil
2 tsp Mustard I use mild Dijon, because I don't like the very strong taste of mustard
3 tsp Apple Vinegar
1/2 tbsp Salt
1 tsp Crystal Sugar
a few leaves Parsley to decorate
1 Baguette Bread to serve with

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Eggs with Homemade Mayonnaise

The ultimate comfort food



You know those kind of dishes that make our soul feel lighter and our hips heavier? Yes, this is one of those. The Eggs with Mayo are my favourite comfort food and even if it’s pretty simple to make and to serve, it can still make a nice entrée for a special dinner.

My grandma used to make this huge plateau with more than 10 eggs on a thick bed of mayo every time we had to celebrate someone’s birthday or for every Christmas, Easter, New Year’s Eve meal, so this recipe of pretty adored in my family in Romania. It was easy to make the Dutch people fall in love with it as well, even if they blink very fast when they hear about homemade mayonnaise.

But I have to admit, it took me a little while until I mastered this technique of making mayo, not because it can shift easily, but because I could not get the right taste. So in time I discovered that adding a bit of sugar and vinegar makes everything way more tasty and fluffy. I am pretty sure that are millions of recipes about this homemade sauce, and I tried a lot of them, but finally I settled down with this one and we have a very beautiful marriage.

So practically, you need a lot of eggs. And if you ask yourself, looking at this recipe, if you are eating eggs with eggs the answer is yes, you do, but in a very cool way.

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Boiling the eggs

You want, for this recipe, to boil the eggs hard. So add the eggs (4, because you will use one boiled egg yolk for the mayonnaise) on the bottom of your pan, add water to cover them (not too much). Bring the water to boil (you will hears the eggs gently rolling in the water). Cover the pan wth a lid and remove it from the fire. Leave the eggs in the covered pan for 15 minutes to obtain a firmly boiled egg.


Remove the lid, take out the eggs and gently tap them on the countertop, to crack the shell in 2-3 places. Put the cracked eggs in a bowl of very cold water and leave them at least 2 minutes. Gently peel and cut in half, lengthwise. Wipe your knife in between, so the egg yolk doesn't stick to the blade. As you can see in the picture, I skipped the step with the cold water, and my egg white broke, so try not to do like me.


The Mayonnaise

In a bowl add 3 raw and 1 cooked egg yolks, half of the mustard and the salt. Combine everything with a mixer (I have a hand mixer, but you can do it with the stand one as well) on low speed until light coloured and very creamy.


Put the mixer on medium speed and add 1 tbsp of oil at a time and a little bit of vinegair. Mix very well before you add the next oil tbsp and be very careful not to overload with oil because it can shift.


After half of the oil is incoporated add the sugar and the other half of the mustard and combine. Continue adding oil and increase the speed on high to make the sauce fluffy. You will obtain 6 big spoons of mayo.



With a spoon take mayonnaise and fill the bottom of a plate. Place the egg halves on top, gently pressing them in. Decorate with parsley or a pinch of sweet paprika powder. Let them in fridge for at least 15 minutes before serving. This way the eggs will absorb the salt from the mayo and everything will taste good together.


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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