By Aditi Saraswat
July 2, 2026
Does cooking feel like too much when the weather turns humid? Make it manageable by prepping this high-protein, oil-free mayonnaise that can be made in just five minutes or less, perfect for salads or sandwiches which is creamy and much lighter than classic mayo.
2 boiled eggs ½ cup thick yoghurt (hung curd or Greek yoghurt) 1 tsp Dijon mustard (optional) 1 tbsp lemon juice ½ tsp garlic powder ¼ tsp black pepper ¼ tsp salt 1 tsp honey (optional, for balance)
To a blender, add boiled eggs, yoghurt, lemon juice, mustard, salt, pepper, garlic powder, and honey. Blend these, and you will get a smooth and creamy mixture.
Open the blender, with the help of a spoon, mix in and scrape the sides so that every ingredient gets blended evenly and the texture remains smooth.
Taste a little bit of mayonnaise and adjust seasoning as per taste. You can add extra lemon juice to give some freshness, black pepper for the bold flavour, or a little more salt if required.
Blend this again for 15 to 20 seconds until you see the mixture has turned light, airy, and totally smooth, and no egg pieces are visible.
Transfer this to a clean, airtight jar and chill it for at least 30 minutes. This will help the mayonnaise turn thick, and also the flavour will settle.
Use the prepared mayonnaise for sandwiches, wraps, burgers, as a salad dressing base, or as a dip that can be paired with roasted vegetables, grilled chicken, or any baked snacks.