Egg mayonnaise with a blender or processor?

366to266
366to266 Posts: 473 Member
in Recipes
I am a useless cook and always get things wrong. Could someone please advise before I waste 12 eggs?

I want to make a batch of egg mayonnaise. I will first make the mayo using my food processor with the blade attachments.

My question is, can I just put the hard boiled eggs in and whizz them in with the mayo, with the same blade attachments? Or will the eggs turn to mush or liquid?

I also own a blender, and an electric stick hand blender, and a potato masher (manual!) Would any of these be better?

Obviously I'd rather use one machine for both making the mayo AND mashing in the boiled eggs (saves housework!)

Thanks

Helena

Replies

  • Fatandfifty3
    Fatandfifty3 Posts: 419 Member
    Hi. First boil and peel your eggs. (Tip. Cool rapidly in running cold water until really cold- otherwise you get green yolks! Then crack the shells all over and leave in the water for 10 mins +. It makes them easier to shell). Slice you eggs by hand or in one of those egg slicer mandolins. If you put them in your machine you will get mush. Far nicer if the Egg Mayo has discernible pieces of egg! Add a little salt, white pepper and paprika to taste!
    Yum.
  • 366to266
    366to266 Posts: 473 Member
    Hi there and thanks.

    I don't like egg white, even boiled, so I need to find a way to make sure the egg white and the yolk are blended together, so an egg slicer won't do. Thanks for telling me the machine will make it mush. What else can I do? Potato masher seems like hard work!
  • scrtsquirrl2
    scrtsquirrl2 Posts: 6 Member
    I don't mean to be dumb but what exactly is egg mayonnaise? I love mayonnaise so if this is something lover calorie that I'm missing out on please share
  • KatjaO
    KatjaO Posts: 71
    I don't mean to be dumb but what exactly is egg mayonnaise? I love mayonnaise so if this is something lover calorie that I'm missing out on please share

    I can confess I do not know either...mayo is already made of eggs, but they are talking about boiled eggs, so something different and delicious sounding!
  • Fatandfifty3
    Fatandfifty3 Posts: 419 Member
    If you like it well blended then go for the blender!
    Easy peasy.
    Egg mayonnaise is a useful filling for sandwiches or as a protien source in a salad. The ingredients are 'what it says on the tin' - boiled eggs + mayonnaise and any seasonings you fancy.
  • Fatandfifty3
    Fatandfifty3 Posts: 419 Member
    If you like it well blended then go for the blender!
    Easy peasy.
    Egg mayonnaise is a useful filling for sandwiches or as a protien source in a salad. The ingredients are 'what it says on the tin' - boiled eggs + mayonnaise and any seasonings you fancy.
    Cumin is a good addition too but makes it a bit muddy looking.
  • 366to266
    366to266 Posts: 473 Member
    If you like it well blended then go for the blender!
    Easy peasy.

    And it won't go to mush?
  • Fatandfifty3
    Fatandfifty3 Posts: 419 Member
    Ok. I'm confused. You want it smooth but not mush? Try blending the whites to very fine and chop up or crumble the yolks.
  • Corjogo
    Corjogo Posts: 201 Member
    I don't mean to be dumb but what exactly is egg mayonnaise? I love mayonnaise so if this is something lover calorie that I'm missing out on please share

    I can confess I do not know either...mayo is already made of eggs, but they are talking about boiled eggs, so something different and delicious sounding!

    When I goggled it - it sounds like what I have always known as Egg Salad.
  • Corjogo
    Corjogo Posts: 201 Member
    I don't mean to be dumb but what exactly is egg mayonnaise? I love mayonnaise so if this is something lover calorie that I'm missing out on please share

    I can confess I do not know either...mayo is already made of eggs, but they are talking about boiled eggs, so something different and delicious sounding!

    When I goggled it - sounds like what I have always known as Egg Salad. If you don't like egg whites, I would blend them into the mayo and just add the yolks (for bigger chunks) - the yolks will easily mash with a folk.
  • 366to266
    366to266 Posts: 473 Member
    Thanks for the helpful tips.

    It's all made now and it tastes rotten. Tastes metallic. I used olice oil (for health) and should have used groundnut, apparently.

    Well I shall have to eat it now, too expensive to throw away. Lesson learned!
  • Lupercalia
    Lupercalia Posts: 1,857 Member
    Use the "light" olive oil next time if you want to stick with an olive oil. It doesn't have the heavy flavour of regular or extra virgin olive oil.

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