Egg Mayonnaise
Egg Mayonnaise is a medium French recipe that serves 4. 150 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 20 min | Cook: 9 min | Total: 39 min
Cost: $2.04 total, $0.51 per serving
Ingredients
- 4 pcs Eggs (medium‑size eggs)
- 1 pcs Egg yolk (for the mayonnaise)
- 150 ml Neutral oil (sunflower or rapeseed oil)
- 1 c. à café Dijon mustard (Dijon mustard)
- 1 c. à soupe Fresh lemon juice (freshly squeezed lemon juice)
- 0.5 c. à café Fine salt (fine salt)
- 0.25 c. à café Ground black pepper (freshly ground black pepper)
- 1 c. à soupe Chopped chives (for garnish (optional))
Instructions
Bring water to a boil
Fill the pot with cold water (about 1 L) and bring to a boil over medium‑high heat.
Time: PT5M
Temperature: 100°C
Cooking the eggs
Gently lower the eggs into the boiling water, reduce the heat to maintain a gentle boil and cook for 9 minutes.
Time: PT9M
Temperature: 100°C
Cool the eggs
Remove the eggs with a slotted spoon and immediately plunge them into an ice‑water bath for 2 minutes.
Time: PT2M
Peel and cut
Peel the eggs, pat them dry lightly and cut them in half lengthwise.
Time: PT3M
Prepare the mayonnaise base
In the bowl, whisk together the egg yolk, Dijon mustard and lemon juice.
Time: PT2M
Emulsify the oil
Whisk while adding the oil drop by drop until a thick consistency is achieved, then increase the stream while continuing to whisk.
Time: PT5M
Season
Season with salt and pepper, fold in the chopped chives and taste to adjust the seasoning.
Time: PT1M
Plating
Arrange the egg halves on plates and drizzle with mayonnaise or serve the mayonnaise on the side.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 6 g
- Carbohydrates
- 1 g
- Fat
- 13 g
- Fiber
- 0 g
Dietary info: vegetarian, gluten-free, low-carb, low-calorie, very-low-calorie
Allergens: egg, mustard
Ingredient Substitutions
- Instead of Neutral oil: olive oil, grape seed oil
- Instead of Dijon mustard: old‑style mustard
- Instead of Fresh lemon juice: apple cider vinegar
Equipment Needed
- Pot or Dutch oven
- Timer
- Bowl for mayonnaise
- Whisk
- Slotted spoon or skimmer
- Serving plate
- Knife
Critical Steps — Do Not Skip
- Cooking the eggs 9 minutes
- Emulsifying the mayonnaise without the oil separating
Chef Tips from the Video
- Use eggs at room temperature to facilitate emulsification.
- Choose a neutral oil so as not to mask the flavor of lemon and mustard.
Troubleshooting
The mayonnaise separates and becomes grainy.
Stop adding the oil, add a teaspoon of warm water and whisk vigorously, or start over with a new egg yolk.
The eggs are overcooked and have a green center.
Exactly cook for 9 minutes and cool immediately in ice water.
Storage
Refrigerator: Homemade mayonnaise: 3 days in an airtight container. Hard‑boiled eggs: 1 week in the refrigerator.
Freezer: Do not freeze the mayonnaise. Hard‑boiled eggs can be frozen for 1 month but the texture becomes grainy.
Room temperature: Consume immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the mayonnaise the day before and keep it chilled.
- Hard‑boiled eggs can be cooked ahead of time and stored in the refrigerator.
Last updated: August 21, 2026
