Hard Boiled Egg Mayonnaise

Cook Time 10 minutes

Makes approximately 150ml

Ingredients

2 hard-boiled eggs, cooled and peeled 

1 tsp Dijon mustard

2 tbsp lemon juice or white wine vinegar

60ml extra virgin olive oil

60ml light olive oil 

Salt and pepper, to taste

To Serve

Bread, toasted

Method

Roughly chop the hard-boiled eggs, then add them to the food processor along with the mustard, lemon juice or vinegar, and a pinch of salt and pepper. Blend until a thick paste forms. With the motor running, slowly drizzle in the oils until emulsified. If too thick, add a splash of warm water.

Serve on toasted bread, as a sandwich filling, or as a dip with crudités.