Watch the video here to see how easy it is 👇
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Why a soft-boiled egg?
A soft-boiled egg has exactly the right creamy consistency to bind the oil without the risk of the mayo splitting. You get:
- creamy and stable mayo every time
- easily blendable filling
- no raw eggs
- a mild and rounded flavor
The soft-boiled egg acts as a "natural emulsifier," so you can avoid all the classic mayo stress.
A healthier mayo (without compromising on taste)
An extra bonus of this method is that the mayo automatically becomes a healthier version than classic mayo.
Why?
- You use a whole egg, not just the yolk
- The egg makes up a larger part of the volume = less oil
- It still feels creamy, but is naturally lighter in both fat content and flavor
- No additives or ready-made products – just pure ingredients
This is mayo that gives you the feel of real mayo, but without as much oil as the classic version. Win-win.
What can the mayo be used for?
Everything you normally use mayo for – just lighter and more stable.
- Sandwiches and lunch favorites
- Fries, potatoes, and vegetables
- Egg sandwiches and open-faced sandwiches
- As a base for homemade aioli, remoulade, or dip
It’s the kind of basic recipe you’ll return to again and again.
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How to make foolproof mayo
It only takes a few ingredients and a couple of minutes.
A soft-boiled egg → oil → vinegar → water → salt & pepper → blend → done.
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Tips for the perfect mayo
- Use an oil with a mild flavor (e.g., rapeseed or sunflower)
- Adjust vinegar and salt until you hit your favorite balance
- Add garlic for a foolproof aioli
- Boil the egg until just the center of the yolk is creamy – not runny
Mayo, without all the hassle
The best thing about this method is that it is reliable. You can't ruin it, you don't have to pour oil in drop by drop, and you don't need to be an expert.
And bonus info - it is
Just blend – and enjoy the softest mayo that always turns out perfectly.
