
Description
Most mayo recipes are made with raw eggs and tons and tons of oil. In comparison, here I'm using cooked eggs and significantly less oil for a lower calorie spread that's just as creamy. It goes great on a salad, sandwich, roasted veggies, or canned tuna
Time
Prep Time:
5 minutes
Total Time:
5 minutes
Cost
Total Cost:
Cost per Serving:
$0.08
Ingredients
Serving(s)
- 3 large Egg, hard boiled
- 2 tbsp Extra virgin olive oil
- 2 tsp Dijon mustard
- 2 tsp Lemon juice
- 2 tsp Apple cider vinegar
- 1/2 tsp Black pepper, ground
- 1/4 tsp Salt
- 2 tbsp Water
Instructions
Cook Mode Off: Prevents screen dimming
- Add all ingredients to a small blender or food processor, and blend until smooth. Thin out with water as needed. Transfer to a mason jar, and store in the fridge for up to 1 week
- Here's a simple tuna salad I made with a 5 oz can of tuna (in water, drained) mixed with 2 tbsp (30 g) of mayo. I added this high protein and lower fat tuna fish on top of a salad for a tuna-salad-salad

Nutrition Facts
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Calories: 31
Servings: 16
Serving Size: 1 tbsp (15 g)Calories: 31
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Total Fat: 2.8g (4 %)
Saturated Fat: 0.6g (3 %)
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 1.7g
Cholesterol: 39mg (13 %)
Sodium: 56mg (2 %)
Total Carbohydrate: 0.2g (0 %)
Fiber: 0.1g (0 %)
Net Carbs: 0.1g
Total Sugar: 0.0g
Protein: 1.2g (2 %)
Total Fat: 2.8g (4 %)
Saturated Fat: 0.6g (3 %)
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 1.7g
Cholesterol: 39mg (13 %)
Sodium: 56mg (2 %)
Total Carbohydrate: 0.2g (0 %)
Fiber: 0.1g (0 %)
Net Carbs: 0.1g
Total Sugar: 0.0g
Protein: 1.2g (2 %)
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Vitamin B12: 0.1mcg (4 %)
Vitamin D: 0.23mcg (1 %)
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Calcium: 6mg (0 %)
Iron: 0.18mg (1 %)
Magnesium: 2mg (0 %)
Potassium: 15mg (0 %)
------------------------------------------Vitamin B12: 0.1mcg (4 %)
Vitamin D: 0.23mcg (1 %)
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Calcium: 6mg (0 %)
Iron: 0.18mg (1 %)
Magnesium: 2mg (0 %)
Potassium: 15mg (0 %)
Glycemic Index:
26.6
Glycemic Load:
0.0
Sources of Inspiration