Traditional recipes

Eggs with mayonnaise

Eggs with mayonnaise

Boil eggs and from the moment they start to boil, leave for 10 minutes.

Prepare mayonnaise: mix in a bowl the yolk from a raw egg, the yolk from a boiled egg with a little salt, lemon juice. Slowly pour oil, stirring constantly. It is ready when you get a creamy and fine mayonnaise. The remaining egg white from the boiled egg will be used together with the others for filling.

Boiled eggs are cut in half and hollowed out of the yolk in a bowl.

Rub the yolks with salt, pepper, 2 teaspoons full of mustard and 2 teaspoons of mayonnaise. With this composition we fill the egg whites and place them nicely on a plate.

We make the sauce from: 2 teaspoons of mayonnaise, lemon juice and thin it with a little water. Pour the sauce over the eggs and decorate with dill and parsley and olives.

Good appetite!

If you like my recipe, you can also find it on my blog:

Egg mushrooms with mayonnaise

1. Boil 7 eggs in salted water, about 6 minutes from the time the water starts to boil. Leave it in cold water for a few minutes, then clean it and put it on a plate.

2. For the mayonnaise, remove the yolk from an egg and pass it with a fork. Break a raw egg and choose the egg white yolk. Put the raw yolk over the boiled one and add salt and a teaspoon of mustard. Stir until smooth, then add lemon juice and gradually small amounts of oil. Mix with the back of a wooden spoon, in one direction, until a creamy consistency is obtained.

3. Place a layer of mayonnaise on a plate. Peeled eggs are placed on this mayonnaise blanket. Garnish with halves of tomatoes, cucumbers and greens, as in the picture. A sprig of caviar salad is sprinkled on top of the mushrooms obtained.

Homemade mayonnaise will make eggs

I love Salad Boeuf I love mayonnaise. But, since I can't make Boeuf with the diet, I don't eat beef, but it seems just as good and without meat, but with mayonnaise. We can't eat egg mayonnaise either, but we can also make it with vegetables. There are many recipes made with vegetable milk, with potato, but the milk must be soy. Since I didn't eat soy either, I looked for an alternative and made delicious mayonnaise with oat milk or oatmeal. This one in the picture is with oatmeal.

  • Ingredient:
  • 100 ml oatmeal cream
  • 200 ml of sunflower oil
  • 1 tablespoon mustard
  • 1 tablespoon lemon juice
  • Salt to taste

Method of preparation
In a tall bowl, place the oatmeal, oil, mustard, lemon juice and salt. With a vertical blender, mix for 1 minute without biting the mixer, then mix with vertical movements for another 2-3 minutes. It's done. If you do not have oat cream, keep the quantities and add oat milk, but also add a large potato. Good appetite!
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  • 5 medium potatoes
  • 3 carrots
  • 1 small celery root
  • 250 g peas
  • 150 g cucumber in vinegar
  • salt and pepper to taste
  • 350 g classic mayonnaise (recipe here & gtclick)
  • 2 boiled eggs and a few slices of cucumber in vinegar for decoration

First I boiled the peas. I used frozen peas which I put directly in the boiling water and, after it boiled, I left it for 5 minutes. Then I put it in a strainer to drain and cool.

We clean and boil the potatoes, carrots and celery root until the fork enters them easily, no more. We leave them to cool and chop them into cubes.

I put the salad in a form with a detachable ring 22 cm in diameter and left it to cool for a few hours.

Add salt, pepper, mayonnaise (stop a few tablespoons for decoration) and mix well to blend.

Then I decorated the salad with the rest of the mayonnaise, sliced ​​boiled eggs, cucumber in vinegar and a few sprigs of parsley. Enjoy!

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  • 6-10 boiled eggs
  • sunflower oil
  • salt pepper
  • paprika
  • a few olives

The eggs are washed with warm water, then boiled in a bowl - pour enough water to cover them. Add 1 tablespoon of salt to 1 liter of water and boil them under the lid for 7 minutes, from the moment the water boils.

We take them out with a spoon and rinse them under a stream of cold water, after which the skin and skin inside are removed. Cut the boiled eggs in half lengthwise.

Remove the yolks and place in a bowl. The egg whites are placed on a special egg tray.

Crush the cooled egg yolks with a fork, add 2-3 tablespoons of warm water at room temperature, mix until a homogeneous paste is obtained.

Gradually add oil and mix in the same direction until you get a fine-textured mayonnaise. Add a tablespoon of mustard, salt and pepper to taste.

Put the mayonnaise in a bag and fill the egg whites with the desired amount. Decorate these delicious eggs stuffed with paprika and sliced ​​olives.

Pumpkin salad with mayonnaise

For the preparation of the pumpkin salad recipe with mayonnaise we have several possibilities for preparation.

Some choose to boil the pumpkins, others to fry them and others (like me :))) to prepare them & # 8220in their juice & # 8221

Honestly, I don't know how the best ones come out, it's the first time I eat, I haven't done it and no one has ever served me :))

Yes, I like it, it's very good and it's another way to prepare pumpkin darlings.

Ingredients pumpkin salad with mayonnaise

2 medium-sized pumpkins

1-2 cloves of garlic (you will be tempted to put more yes & # 8217 I would not recommend, it would be a salad with a predominantly garlic taste :), I say stop at one, tiny)

3 tablespoons homemade mayonnaise

How to prepare pumpkin salad with mayonnaise

I cleaned the zucchini with the peeler (the peel comes out thin and we don't lose much of the zucchini) I cut them into cubes.

I prepared a double-bottomed, non-stick pan and heated it. I put the pumpkins in it. I sprinkled salt to taste and mixed lightly.

From this moment on, the pumpkins began to release their juice. I left it on medium heat, stirring constantly, while the zucchini kept the juice and it evaporated.

I didn't like the idea of ​​boiling and squeezing them, what would it taste like?

I think for about 10-12 minutes I left it on the fire, stirring occasionally. When I saw that it did not let the juice at all and the fork entered them very easily, I added 2 tablespoons of oil, stirring constantly. When they started to brown slightly, I turned off the heat, transferred the pumpkins to a strainer and let them drain (leave all the oil). I didn't care, I didn't squeeze them. They were dry enough to cook in their own juice.

If you prefer, you can stop cooking their juice until they are well penetrated and no longer leave the juice. I chose to brown an idea for an extra taste.

While the zucchini are left to cool, prepare the mayonnaise, chop the fresh parsley and the garlic clove.

Transfer the drained zucchini and cool in a larger bowl, add the parsley, mayonnaise and garlic.

I didn't add salt, it was enough from pumpkin and mayonnaise.

Let it cool for 10 minutes, so that the flavors become friendly, although I didn't leave it at all :)) I put it on two slices and ate it with gusto.

Whole egg mayonnaise recipe


  • 2 whole raw eggs
  • 350-400 ml oil
  • 1 teaspoon grated salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon mustard
  • 1 tablespoon lemon juice

Method of preparation

Put the whole eggs in a mixer / blender bowl, over which all the oil is poured. Insert the mixer to the bottom of the bowl, turn on the mixer and hold the paddle at the bottom for a few seconds. When the mayonnaise will form under it and on the sides, it will rise slightly, leaving the sauce to thicken every inch.

At the end, add salt, freshly ground pepper, mustard and lemon juice.

Remove the raw egg and mustard from the refrigerator to bring them to room temperature. It is important that all ingredients have the same temperature.
Boil hard-boiled eggs. Allow to cool, then clean and cut in half.

For the filling: crush all the boiled egg yolks, mix together with the mustard, salt, pepper, raw egg yolk and lemon juice. A paste is obtained, over which the oil is dripped in a thin thread, stirring continuously with a whisk until it becomes creamy and consistent. Prepare as much mayonnaise as we want.

Fill the egg whites with mayonnaise, taking care to keep about two tablespoons for the sauce. Place the eggs on a plate.

For the sauce: the remaining mayonnaise is thinned with a tablespoon of water and a few drops of vinegar, mixing well.
Pour the sauce over the eggs, decorate with dill and olives, my millets like the kalamata, because they are more fragrant.

Classic recipe mayonnaise

E o quick recipe, ready in 10 minutes, it takes longer to boil eggs than mixing mayonnaise & # 128578.

Lately I made the avocado mayonnaise recipe, but I was craving the classic recipe, so I made and write the recipe & # 128578

Mayonnaise is a It belongs to the category of cold sauces, because it is normally made from raw yolks. We learned how to make mayonnaise with boiled eggs & # 128578. It is an emulsion of eggs and oil and has multiple uses:

& ndash salads (beef salad), chicken salad with celery, tuna salad & hellip

-Preparations from fish, vegetables, meat ..

-is a basic sauce for preparing other sauces: Ravigot, Remoulade, Tartar & hellip sauce

The origin of this sauce is uncertain, it is not known who created the original recipe. There are still 3 versions:

  1. Some believe that the name mayonnaise (mayonnaise in Catalan) comes from the Spanish town of Mao (Mahon in Castilian), from the island of Menorca. This island prepares a sauce similar to today's mayonnaise, called "salsa mahonese" and which later became mayonnaise.
  2. Others claim that the name & bdquosauce Mayonnaise & rdquo comes from the name of Charles of Lorraine, Duke of Mayenne.
  3. There is also a reference to the French city of Bayonne and it is believed that & bdquomayonnaise & rdquo comes from & bdquobayonnaise & rdquo. (Source: Wikipedia)

No matter who created this wonderful, creamy and silky sauce, we thank him & lt3.

Fasting mayonnaise with soy milk & # 8211 video recipes

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of fasting mayonnaise it is indispensable when you are fasting or when you simply do not want to use raw eggs in mayonnaise. Honestly, I like it very much, and the best part is that it is done very quickly and easily. The taste is that of classic mayonnaise and we can use it exactly like ordinary mayonnaise, for any kind of preparation we want. In addition, it is stored in the refrigerator for much longer because it does not contain any ingredients of animal origin.

It is extremely easy to make fasting mayonnaise and we need few ingredients. First of all we need soy milk. Don't be afraid of soy milk. It is found in all supermarkets and is very good in taste. One liter of soy milk will be enough for a large amount of mayonnaise and you can keep it in the fridge for a long time.

In addition to soy milk, you also need oil. I used Unisol, from first press oil. The first press means that Unisol oil is obtained from the first pressing of sunflower seeds, thus preserving their natural taste. In addition to these two ingredients, you also need mustard, lemon juice, salt and pepper. Mustard can be of any kind, classic, Dijon, with whole grains or whatever you like. Lemon juice can be replaced with vinegar.

To make fasting mayonnaise, you need a strong enough vertical mixer with at least 600W. Put the ingredients in a tall container and insert the mixer to the base. Mix for a few seconds and lift it slightly to the surface. You have the exact technique in the video to make the perfect fasting mayonnaise. You can then use it for anything. Beef salad, eggplant salad or from any other vegetables. You can add garlic to make mayonnaise with garlic or spicy sauce for a spicy mayonnaise.

Video: Πως βάφω τα Πασχαλινά αυγά με 5 τρόπους - ιδέες. PaxxiShop05 (October 2021).