Healthier Homemade Mayo – No Preservatives, No Artificial Thickeners
Why is This Mayo Healthier?✔ No preservatives or artificial thickeners – just real food ✔ Uses olive oil instead of processed seed oils ✔ No added sugar—only natural flavours ✔ Naturally creamy from hard-boiled eggs, not fillers
Ingredients
- 4 hard-boiled eggs
- 75 ml olive oil
- 25-50 ml water start with 25ml, add more as needed
- 1 tbsp Dijon mustard
- Fresh lemon juice to taste
- Salt to taste
Instructions
Preparing the Eggs
- Boil the eggs for about 10 minutes until fully cooked.
- Remove them from the water, peel, and allow to cool completely before blending.
Blending the Mayonnaise
- In a blender or food processor, add the cooled eggs, olive oil, 25ml water, Dijon mustard, lemon juice, and salt.
- Blend until smooth and creamy.
- If the mayo is too thick, add a little more water (a teaspoon at a time) until you reach the perfect consistency.
Storing & Using the Mayo
- Transfer the mayo to a clean, airtight jar.
- Store in the fridge and use within 7 days.
- Enjoy in sandwiches, wraps, salads, or as a dip!
Notes
Why I Avoid Low-Fat Mayo
For years, we’ve been told low fat = healthy—but when I read Ultra-Processed People, I realised how misleading that is. Food manufacturers remove fat, then load these “healthier” versions with starches, gums, and artificial stabilisers to keep the texture thick and creamy. Instead of eggs and oil, you’re eating:
❌ Modified food starch – a processed thickener to fake richness
❌ Gums & stabilisers – xanthan gum, guar gum, and carrageenan to keep it smooth
❌ Artificial emulsifiers – to stop the oil and water from separating
❌ Added sugars – because when you remove fat, you need something to replace the flavour
And that’s the beauty of homemade mayo—you get real ingredients, flavour, and actual nutrition, without all the lab-made fillers.