High-Protein Light Mayo Dressing
Method
Place the eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 9–10 minutes, then cool them in ice water before peeling.
Add the peeled eggs to a blender or food processor along with the lemon juice, Dijon mustard, garlic, olive oil, honey, salt, and black pepper.
Blend until the mixture becomes smooth and creamy.
Gradually add the water while blending until the dressing reaches your preferred mayonnaise-like consistency.
Taste and adjust the seasoning with additional lemon juice, mustard, salt, or pepper if desired.
Blend for another 15–20 seconds until completely silky and well combined.
Transfer to an airtight container and refrigerate for at least 30 minutes before serving. Use as a healthier dressing for salads, wraps, sandwiches, or roasted vegetables.
For the smoothest texture, make sure the eggs have cooled completely before blending. If you prefer a tangier dressing, add a little extra Dijon mustard or lemon juice. Stored in an airtight container in the refrigerator, this dressing will keep fresh for up to 3 days.
Nutrition Facts
Per 100 g
