Preparation Method
Prepare the eggs.
Peel the hard-boiled eggs and cut them into small pieces to make blending easier.
Combine the ingredients.
Place the chopped eggs, Greek yogurt, lemon juice, and olive oil into a tall container suitable for a hand blender.
Blend until smooth.
Use an immersion blender to blend everything until the mixture becomes smooth, creamy, and velvety.
Season the sauce.
Add mustard (if using), salt, and black pepper. Blend again for a few seconds until fully combined.
Chill before serving.
Transfer the mayonnaise to a bowl and refrigerate for about 20–30 minutes to allow the flavors to develop and the texture to thicken.
✨ Tip:
For extra flavor, mix in fresh herbs like parsley, dill, or chives. This light mayonnaise is perfect as a dip, sandwich spread, or dressing for potato or pasta salads.
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