Prepare the Base
In a mixing bowl, combine the chopped hard-boiled eggs with the yogurt.
Add Flavorings
Mix in the lemon juice and mustard. Stir with a whisk or fork until smooth.
Incorporate the Oil
Slowly drizzle in the oil while stirring continuously until the mixture thickens slightly.
Season
Add salt to taste and pepper if desired.
Chill Before Serving
Let the sauce rest in the fridge for at least 30 minutes to allow the flavors to blend.
Tasty Variations to Try
Garlic: Add ½ clove minced garlic for an aioli-style mayo.Fruits & Vegetables
Herb Blend: Stir in finely chopped parsley, basil, or chives.
Tangy Add-ins: Minced gherkins or capers work beautifully with fish dishes.
Storage Tips
Keep in an airtight container in the refrigerator for up to 2–3 days.
Since it contains no raw eggs, it’s safer than traditional mayonnaise — but best enjoyed fresh.
Perfect With:
Grilled or raw vegetables
Vegetarian sandwiches or wraps
Rice or potato salads
White meat or fish main dishes
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