10 Calorie Mayo

Ingredients

• 2 pieces Large Eggs (hard‑boiled, peeled)
• 1/4 tsp Salt (to taste)
• 1 tsp Dijon Mustard (smooth)
• 1 tsp Worcestershire Sauce (optional, adds umami)
• 1 tsp Apple Cider Vinegar (helps emulsify and adds tang)
• 2 tbsp Water (adjust consistency; can add more if needed)

Instructions

1. Hard‑boil the eggs

   Place the eggs in a saucepan, cover with cold water by 1 inch, bring to a boil, then reduce to a gentle simmer for 9 minutes. Remove from heat, run under cold water, and peel.

   Time: PT10M

   Temperature: boiling

2. Blend the mayo base

   In the blender, combine the peeled eggs, salt, Dijon mustard, Worcestershire sauce, apple cider vinegar, and water. Blend on low, then increase to high until smooth and emulsified.

   Time: PT2M

3. Adjust seasoning and consistency

   Taste the mayo; add a pinch more salt or a few drops of vinegar if needed. Blend briefly to incorporate.

   Time: PT1M

4. Store

   Transfer the mayo to a clean airtight jar and refrigerate. Use within a week.

   Time: PT1M

Nutrition Facts

Calories

10

Protein

0.5 g

Carbohydrates

0.5 g

Fat

0.5 g

Fiber

0 g