Avocado spread. 1 small Avocado, 1 tsp apple cider vinegar, 2 tsp lemon juice or lime,1tsp dijon mustard,1 tsp garlic,2 to 3 tbsp Avocado oil. Blend season with salt and pepper.
Thank you for this!! One of the only reasons I buy mayo is when I crave tuna and egg salad. It sounds like with this recipe I'd get the creaminess to hold everything together along with the egg taste without having to chop up the eggs.
That’s my thought too. I also put boiled eggs on my salads and this would be the perfect keto dressing for my salad. Maybe throw a clove of garlic in the mix too. Sounds yummy and cheaper than the dressing that I’m using now. 😊😊😊
While I have never made this recipe, I have made Maria Emmerich’s Chocolate breakfast pudding made with hard boiled eggs. If you eat it right away it tastes eggy, but if you leave it in the refrigerator overnight, it tastes like chocolate pudding.
@@jillwinn7399 The Chocolate Pudding recipe is in her "The Art of Fat Loss Cookbook." I personally use that one for PSMF the most, but I own 5 of her books. and I am planning on getting the holiday cookbook this year. When I am not doing PSMF, I make the pudding recipe with whole hard boiled eggs.
@@jillwinn7399 Happy to help. PSMF = Protein Sparing Modified Fast. Some people, like myself, hit a stall on weight loss, so what PSMF is 1 to 3 days a week you eat low fat and carb, but you keep your protein levels at low-normal, so you don't lose muscle. A fast you can still eat small meals during. You stay on high/normal fat all the other days of the week. I did two days a week (Monday & Wednesday) for a few weeks and it broke the year long stall I was having. Hope that helps.
I don't care for Mayo made with olive oil or avacado oil. It never tastes right. My go to recipe (from memory here) uses melted butter as the fat. - 2 sticks of melted butter (salted) - 1 whole egg - 2 tsp mustard - 2 tsp white wine vinegar - 2 Tbs of brine from a ferment (usually kimchi or sauerkraut for added tangyness and to extend its shelf life in the fridge). Mix with emersion blender. Leave on the counter a few hours to let the brine start to do it's thing then into the fridge. Love it! Will maybe try with a boiled egg some time. Thanks for the review!
My issue with butter mayonnaise (which is pretty close to Hollandaise) is that it is overly thick when refrigerated and it completely melts when I put it on something hot (like a burger). Do you experience something similar with your butter mayo?
I really, really like (and miss) your recipe videos. This was no exception. Yes, I have made this recipe before & agree with you 100%. It is good but taste like egg salad sandwich or the mixins' for a faux potato salad. Thanks again for sharing....keep up the fantastic job :)
Thanks for making and reviewing this recipe. Ive been seeing/hearing about it but wasn't sure what to think. Appreciate your work and input. Have a great weekend!
I've tried the boiled egg mayo recipe before and agree it tastes NOTHING like mayo and more like egg salad. Your mayo recipe using the light olive oil is the BEST and the only one I make.
This is traditional Salad Cream! Salad Cream is used as a dressing for salads, or as a condiment in sandwiches, in the UK, and was famously used in cucumber sandwiches to give a sweet and sour kick while also being hydrating in the summer. More modern methods that you can buy in shops just make mayonnaise and then add more vinegar to give it a sour taste, but this video shows the original Victorian method.
Perfect T-shirt for this video! Look forward to trying this one out. The idea of using it as a dip is especially interesting. If the egg flavor isn’t too strong, I wonder if the recipe could be doctored up to approximate something like hummus? Maybe adding garlic, and a small amount of tahini for a flavor spike?
I've done a couple of hummus videos on my channel - one using cauliflower and one using lupini flakes. I think if I were trying to modify this into a hummus sort of dip, I agree with you on adding the garlic and tahini, and I would also probably add a bit more olive oil (maybe another TB) to thin it out just a bit.
Oh, this has been on my list of to do recipes. Maybe more oil or taking out some of the egg whites? I can see all the cooked egg whites giving an egg salad vibe. You always use more yolks and less, if any, egg whites in regular mayo. You have inspired me to move it up the list and try it today.
Great thoughts~ makes sense to me. I've not had good outcomes w/homemade mayo, though only tried twice, to be fair. I think more oil & water, w/very little egg white is the way to go. I'm definitely trying it. Thx for your ideas =)
Anyone who isn't fond of an eggy taste should steer a wide path around this recipe. Fortunately, I like that taste, but I know that a lot of people don't.
I make mayo with cooked eggs a bit of salt and a lot of extra virgin olive oil. For 3 eggs i would use minimum 1 cup of a very good extra virgin olive oil and i like to add the olive oil slowly and de blender not at hight speed . It is important to blend it slowly and for a couple of minutes. You can decide to use more or less oil depending on the consistency you prefer. I love it and it is as real mayo but super healthy. A learned from my mother more than 50 years ago.
This is the first time I've made mayo with cooked eggs. The advantage to this recipe vs the blender method is that it seems impossible to screw up and have the emulsion break. That said, it tastes more like pureed egg salad than mayo.
@@RV-there-Yetyes sure you can absolutely add a little bit of lime or lemon juice. If you don’t want to lose the traditional taste of the mayonnaise you add just a feel drops but if you want to have a little more lemon taste than you can add some more, always mixing in a slow tempo . You can also add garlic, parsley, spring onions , salt and pepper, it is up to what you want to achieve . But for a traditional mayonnaise it is the eggs the olive oil the salt and maybe a feel drops of lemon in the blender adding the olive oil slowly and for a couple of minutes testing the consistency and flavor you want to achieve. If you do it like this you will have a perfect texture and a real mayonnaise. Good luck and let me know what you think. Thanks! Rose
@@R.Iamondi Such good information, thank you very much Rose! I'm inclined to try something you've been doing for so long, and your mother before you at that. Tried and true indeed. It makes sense to keep that blender speed low & slow as well, as for texture. Appreciate your taking the time to share this.Samantha in AZ
Great minds think alike! I got the C virus for the first time & desperately needed an easy Dinner idea... this fits the bill!! I'll probably make a few extra eggs, like you did, Steve... I'll mash the yolks with the mayo & have Deviled Eggs along with the Sammie. Yum. Gotta love when a plan comes together without a bunch of thought.
HAH!! I went to your prior Mayo recipe and I think I know why some people might have had challenges, I read through a few comments. A fleeting thought went in and out of my head because I always keep my micro at full power. Hmmm, I thought, I wonder if I need to cut my strength down to half power. Nahhhh, I should be fine with just 10 second intervals. Well, I made your olive oil version and tempering the eggs the first 10 seconds then at the second 10 seconds, I was already at 108 degrees and heard an ingredient cooking pop 🫢 Whoops, I thought if it took Steve longer, my micro power must need to be cut down. The recipe came out great, I sprinkled a quick shake of cayenne in mine. I will be making this regularly! Thanks Steve for sharing this with us.😊
Zero carbs is a Winner! I've gotta find Steve's mayo recipe. I just watched a smashed potato salad recipe this morning from my favorite food channel that calls for mayo, but you know I won't be using that highly processed, Inflammatory, gmo industrial waste sludge seed oils! Nor will I be having potatos, except maybe if I made the aforementioned potato salad, and only a small portion at Thanksgiving. Thanks Steve. Very helpful, insightful video.
Thank you for trying this recipe! I'm going to try it. The way you described it i think I'll like it in a BLT. I make my own mayo, but i can't seem to replicate the taste of real mayo using the healthy oils. I'm currently using an organic coconut oil that stays liquid, but it's not quite right. My best tasting mayo was with using organic expeller pressed Safflower oil(a bad oil?). It truly tasted like real mayo, but I'm not sure it's healthy. Some say the organic expeller pressed is ok.
I'm a fan of this mayo. While not an exact replica, I find that it is extremely close. Add more vinegar for more tang if that's your preference. I love this stuff!
I was just looking into this the other week when AllRecipes posted a short on it but no recipe. I went through several videos but the one that looked the most promising was from a channel called Think Like A Chef and it was from 5 years ago. His looked very much like regular mayonnaise.
That is an interesting "mayo" recipe. I might have to try it because I fail (no matter how hard I try, no matter the technique) at regular homemade mayo.😆
I’m going to have to start hanging out on Tik Tok-there are always interesting recipes over there, including this one. 😄 I like egg salad, so I may just have to try this, but not expect to use it as I usually use mayonnaise. Thanks for the experiment & taste test!
Thanks Steve! BLT is my favorite sandwich! As you were adding more and more bacon I thought “isn’t he going to leave any for his wife’s sammy”. Yes, we stick together. 😃
Hi Steve! I make Mayo regularly. I open your post every time even though I have the recipe memorized. I don’t do well will hard boiled egg. The smell👃 I’ll stick to your recipe instead. Thanks for exploring!
Yeah, this one definitely has that sulphury smell of hard boiled eggs, even though I cook mine to just barely hard boiled (no chalky or green yolk). It makes me happy to hear that my immersion blender version is pat of your regular plan. 😊
When Terri said “are you leaving any for me?”, I was thinking the same thing. A little heavy on the bacon there buddy (it’s fine when you’re not sharing)! Hahahaha😂
Sounds interesting! Another youtuber, CarnivorousChef, had a mayo hack using a block of cream cheese softened, a small container of sour cream and some salt. We've been using that. It too is thicker, but very nice on a BLT & could be used as a dip.
@@SeriousKeto I thought the same thing, but then I tried it and haven't bought mayo since! It doesn't taste like mayo, but it is a very good alternative and easier to make. CarnivorousChef has 2 versions and we use the easy one - 1pkg cream cheese softened, 8oz to 16oz sour cream, depending on how thick you want it, & salt. 😋
Hi Steve. Those BLT’s sure looked delicious! What brand of bread did you use? Thanks for making this for us. It may not be like mayo but definitely usable in other applications.😊
Have you tried the hummus made with HB eggs? I think the Keto Twins had a video on it. I swear it tastes just like hummus. I made some for my family this summer and never told them it was made with HB eggs and not chick peas. No one ever suspected and everyone raved about. I can't remember the exact recipe but it is easy to find. Thanks for the review. I know I will be trying it!
I have not. I've made hummus with cauliflower and with lupini flakes. th-cam.com/video/TD3DZMB1KaI/w-d-xo.htmlsi=OhDfRIWP0uq1wHVT and th-cam.com/video/Sh21IFve18Q/w-d-xo.htmlsi=K6bxFZNsSYo-FmtC
You should have called the video "Egg Salad Mayo". You know what, that sounds pretty good! Just blend up some egg salad and smear it on some good keto toast! 😋😋
Im thinking this might be another choice to making deviled eggs on thanksgiving, making this with some veggies to use as a dip. Certainly quicker and easier.
I agree with other commenter; Perfect shirt for this vid. Love all Your crazy shirts; but at least I get this one 😂 I found Army of the Darkness by going to the googler machine to try to figure out one of Your shirts! AWESOME!!! 😂🤣😂 LOVE that movie! My kind of stupid, funny, crazy entertainment! I now own it & will share it with discerning ppl of a certain intellect 🤪 Some of the other shirts, I ask my Son & he tells me. 🤪 He's nearly 45 & he is a cinephile so I figure he knows 😍 Recipe = egg salad for sure. I don't need myayo to be that high protein as I'm usually eating it as a ranch dip with some kind of meat. But good to know if I want to add more eggs, I certainly can do it. Love Your poached egg method! I do use/freeze that runny part of the whites for sugared nuts! That encourages me to use it quite a bit 😎🎉 YOU ROCK STEVE! May You & Yours be More blessed!!
Steve … I saw this video and was shocked. I make homemade mayo every week. Easiest thing ever. Well as long as you have a hand blender (immersion) that is!
I don't understand why you're shocked. I prefer the immersion blender method and results - and did a video on it quite some time back: th-cam.com/video/C6PsO4lMXXQ/w-d-xo.html That said, many people are concern about raw eggs (I'm not one of those people) or just can't get the knack of making immersion blender mayo. This method provides both of those groups an alternative.
@@SeriousKeto… oh it’s the RAW egg factor … that never would have occurred to me Steven 🤦🏼♀️ I barely cook my poached eggs (they’re super soft according to my family) and make hollandaise all the time so raw egg isn’t something I worry about and my duck eggs are straight from a farmer so that probably makes things worse! Thanks for clarifying my fellow fave INFJ/Virgo! … Deanna (my profile name changed a while ago when I started a TH-cam Channel that is not about Keto)
Interesting. I think I would play with the ingredients, but this would get rid of hubby's objection to raw eggs. It should also last longer in the fridge.
Have you tried butter Mayo? I saw it on a recipe from ketogenic diet woman, she said she got the original recipe from 2 crazy ketos. I have never gotta Mayo to turn out but this stuff is amazing and I got it to work.
For me, butter mayo turns solid when refrigerated and melts into a liquid when I put it on something warm ( keto toast or a burger). So I wouldn’t call it a “winner”.
Kind of off topic - but I'm curious; is a Bullet blender much different than a mini food processor? I have a mini food processor and I was thinking about a bullet blender but I'm not sure of the differences and if I really need it. 😆
I feel a mini food processor is more useful. A Bullet has things it’s going to be better at - this “mayo” is one of them, as would be smoothies and salad dressing. The biggest difference between the two is how the blades work. A food processor’s blades push food away as the slice, whereas a blender draws food toward the blades.
*Recipe that works and tastes great: 3 boiled eggs(large eggs used) 1/2 tsp salt (I used Redmond's) 1/2 Tbl vinegar (acv or vinegar of choice) Sm squirt of mustard(1/2 tsp will do) 1/3 c(80 ml) water 1/4 c (50 ml) avocado oil (oil of choice) ❤ *I had to figure out that dry measures are not as accurate so I included metric. The cup measures are liquid measures not dry. It seems to work every time with this recipe. I have not doubled it to see if larger quantities are as consistently smooth and thick. To get thicker or thinner you can play with the water amt NOT the oil. Thickens with refrigeration.
My mom used to make homemade mayo with fresh raw eggs I remember she was pouring the oil as slow as possible in order not to ruin the consistency. We all liked the flavor, it did taste more eggy though.
This is no criticism of you. I appreciate you trying this. I saw the headline and thought "why??? Mayo is already made with egg". To me it's just egg salad without mayo. But I watched it thinking maybe it's made with bacon grease or something different. I would think this would be on the dry side. So if you already have a dry sandwich....... I'll try your mayo recipe instead!
@@SeriousKetoyou got me thinking, do you think if you soft boil the eggs instead of hardboil it would blend easier? I love the I made it to 40’s guy, saw him eat spoonfuls of the eggyo out of the blender😊
I've made a lot of immersion blender batches and have only had two that didn't turn out. For the life of me, I can't figure out what I did wrong in those instances either.
I did this recipe today....i am a lover of Hellmans mayo and unfortunately this isnt mayo to me...i was excited but a little let down. It was good tho. The recipe i found had 1/3 of a cup of water, 3 eggs, 2tblsp of olive oil and spice to taste.
Avocado spread. 1 small Avocado, 1 tsp apple cider vinegar, 2 tsp lemon juice or lime,1tsp dijon mustard,1 tsp garlic,2 to 3 tbsp Avocado oil. Blend season with salt and pepper.
@@racheliselin750 most recipes I've seen use 1 cup Avocado oil, it was way too strong I ended up throwing away. Thanks, I'll try with a few tbsp!
Looks good. I don’t care for the heavy oil taste on other mayo recipes no matter which oil I use. This might do the trick. Thx for sharing.
I grew up with similar mayo. My mother did not like store bought. It was a little thinner.
Your assessment sounds spot on,
Thank you for this!! One of the only reasons I buy mayo is when I crave tuna and egg salad. It sounds like with this recipe I'd get the creaminess to hold everything together along with the egg taste without having to chop up the eggs.
That’s my thought too. I also put boiled eggs on my salads and this would be the perfect keto dressing for my salad. Maybe throw a clove of garlic in the mix too. Sounds yummy and cheaper than the dressing that I’m using now. 😊😊😊
While I have never made this recipe, I have made Maria Emmerich’s Chocolate breakfast pudding made with hard boiled eggs. If you eat it right away it tastes eggy, but if you leave it in the refrigerator overnight, it tastes like chocolate pudding.
Interesting
Which of her books would you recommend?
@@jillwinn7399 The Chocolate Pudding recipe is in her "The Art of Fat Loss Cookbook." I personally use that one for PSMF the most, but I own 5 of her books. and I am planning on getting the holiday cookbook this year. When I am not doing PSMF, I make the pudding recipe with whole hard boiled eggs.
@@FlashGordon1023 Please explain PSMF I’m very new to this whole way of eating?
@@jillwinn7399 Happy to help. PSMF = Protein Sparing Modified Fast. Some people, like myself, hit a stall on weight loss, so what PSMF is 1 to 3 days a week you eat low fat and carb, but you keep your protein levels at low-normal, so you don't lose muscle. A fast you can still eat small meals during. You stay on high/normal fat all the other days of the week. I did two days a week (Monday & Wednesday) for a few weeks and it broke the year long stall I was having. Hope that helps.
I don't care for Mayo made with olive oil or avacado oil. It never tastes right. My go to recipe (from memory here) uses melted butter as the fat.
- 2 sticks of melted butter (salted)
- 1 whole egg
- 2 tsp mustard
- 2 tsp white wine vinegar
- 2 Tbs of brine from a ferment (usually kimchi or sauerkraut for added tangyness and to extend its shelf life in the fridge).
Mix with emersion blender.
Leave on the counter a few hours to let the brine start to do it's thing then into the fridge.
Love it!
Will maybe try with a boiled egg some time. Thanks for the review!
My issue with butter mayonnaise (which is pretty close to Hollandaise) is that it is overly thick when refrigerated and it completely melts when I put it on something hot (like a burger). Do you experience something similar with your butter mayo?
I really, really like (and miss) your recipe videos. This was no exception. Yes, I have made this recipe before & agree with you 100%. It is good but taste like egg salad sandwich or the mixins' for a faux potato salad. Thanks again for sharing....keep up the fantastic job :)
I like Your idea for fauxtato salad dressing!!
Thank You for sharing.
Thanks for testing that mayo recipe.
Thanks for making and reviewing this recipe. Ive been seeing/hearing about it but wasn't sure what to think. Appreciate your work and input. Have a great weekend!
I've tried the boiled egg mayo recipe before and agree it tastes NOTHING like mayo and more like egg salad. Your mayo recipe using the light olive oil is the BEST and the only one I make.
Haha I love that guy! I watch his vids all the time. Thanks for testing this one out! Saved me the time to test it myself 😂
Made it with my immersion blender. Turned out creamy smooth. Love the taste. I’m going to use it to make stuffed eggs with the other 3 eggs! Thanks!
Good to know that an immersion blender works. Did you just put it all in a widemouthed pint jar before blending?
@@SeriousKeto I just used a 2 cup measuring cup and then transferred it to a small jar. 😃👍
This is a good way to sneak a little extra protein in on my elderly, carb junkie, Type 2, now on insulin mom. Yes, it's come to that. 😄
This is traditional Salad Cream! Salad Cream is used as a dressing for salads, or as a condiment in sandwiches, in the UK, and was famously used in cucumber sandwiches to give a sweet and sour kick while also being hydrating in the summer. More modern methods that you can buy in shops just make mayonnaise and then add more vinegar to give it a sour taste, but this video shows the original Victorian method.
Great info. Thanks for sharing and teaching me something new. 🙂👍🏻
Perfect T-shirt for this video! Look forward to trying this one out. The idea of using it as a dip is especially interesting. If the egg flavor isn’t too strong, I wonder if the recipe could be doctored up to approximate something like hummus? Maybe adding garlic, and a small amount of tahini for a flavor spike?
I've done a couple of hummus videos on my channel - one using cauliflower and one using lupini flakes. I think if I were trying to modify this into a hummus sort of dip, I agree with you on adding the garlic and tahini, and I would also probably add a bit more olive oil (maybe another TB) to thin it out just a bit.
Oh, this has been on my list of to do recipes. Maybe more oil or taking out some of the egg whites? I can see all the cooked egg whites giving an egg salad vibe. You always use more yolks and less, if any, egg whites in regular mayo. You have inspired me to move it up the list and try it today.
Great thoughts~ makes sense to me. I've not had good outcomes w/homemade mayo, though only tried twice, to be fair. I think more oil & water, w/very little egg white is the way to go. I'm definitely trying it. Thx for your ideas =)
Thanks for the 411, Steve. Not an egg salad, deviled egg gal even a tiny bit. LOL. As always, we appreciate all you do.
Anyone who isn't fond of an eggy taste should steer a wide path around this recipe. Fortunately, I like that taste, but I know that a lot of people don't.
I have made this, too. And it's very eggy, yes. I/we still really liked it. Thanks for doing this!
Nice test Steve! When you mentioned this would be a good snack with celery, my thought went straight to this would be a good snack with pork rinds!
Absolutely!
I love that guys videos. He’s entertaining for sure. I am not a fan of mayo so this actually might be something I would like. Thank you for sharing.
Great video Steve looks like a great base for dips with many options. Thanks again this is why I watch
I definitely wouldn’t call it “mayo” but for what it is, it’s pretty tasty.
Interesting! I might give this a go. And I can't wait for the first tomato from the garden...
I make mayo with cooked eggs a bit of salt and a lot of extra virgin olive oil. For 3 eggs i would use minimum 1 cup of a very good extra virgin olive oil and i like to add the olive oil slowly and de blender not at hight speed . It is important to blend it slowly and for a couple of minutes. You can decide to use more or less oil depending on the consistency you prefer. I love it and it is as real mayo but super healthy. A learned from my mother more than 50 years ago.
This is the first time I've made mayo with cooked eggs. The advantage to this recipe vs the blender method is that it seems impossible to screw up and have the emulsion break. That said, it tastes more like pureed egg salad than mayo.
What, you gonna eat the whole bowl? Lol @@SquatchWatcher
@R.lamondi Do you add any vinegar or lemon juice? Thanks, in advance.
@@RV-there-Yetyes sure you can absolutely add a little bit of lime or lemon juice. If you don’t want to lose the traditional taste of the mayonnaise you add just a feel drops but if you want to have a little more lemon taste than you can add some more, always mixing in a slow tempo . You can also add garlic, parsley, spring onions , salt and pepper, it is up to what you want to achieve . But for a traditional mayonnaise it is the eggs the olive oil the salt and maybe a feel drops of lemon in the blender adding the olive oil slowly and for a couple of minutes testing the consistency and flavor you want to achieve. If you do it like this you will have a perfect texture and a real mayonnaise. Good luck and let me know what you think. Thanks! Rose
@@R.Iamondi Such good information, thank you very much Rose! I'm inclined to try something you've been doing for so long, and your mother before you at that. Tried and true indeed. It makes sense to keep that blender speed low & slow as well, as for texture. Appreciate your taking the time to share this.Samantha in AZ
Eggsalad BLT, I know what I'm making for dinner.
Great minds think alike!
I got the C virus for the first time & desperately needed an easy Dinner idea... this fits the bill!!
I'll probably make a few extra eggs, like you did, Steve... I'll mash the yolks with the mayo & have Deviled Eggs along with the Sammie. Yum.
Gotta love when a plan comes together without a bunch of thought.
HAH!! I went to your prior Mayo recipe and I think I know why some people might have had challenges, I read through a few comments. A fleeting thought went in and out of my head because I always keep my micro at full power. Hmmm, I thought, I wonder if I need to cut my strength down to half power. Nahhhh, I should be fine with just 10 second intervals.
Well, I made your olive oil version and tempering the eggs the first 10 seconds then at the second 10 seconds, I was already at 108 degrees and heard an ingredient cooking pop 🫢 Whoops, I thought if it took Steve longer, my micro power must need to be cut down.
The recipe came out great, I sprinkled a quick shake of cayenne in mine. I will be making this regularly! Thanks Steve for sharing this with us.😊
That is tomorrow's supper sorted! Thanks!
Zero carbs is a Winner!
I've gotta find Steve's mayo recipe. I just watched a smashed potato salad recipe this morning from my favorite food channel that calls for mayo, but you know I won't be using that highly processed, Inflammatory, gmo industrial waste sludge seed oils! Nor will I be having potatos, except maybe if I made the aforementioned potato salad, and only a small portion at Thanksgiving. Thanks Steve. Very helpful, insightful video.
make egg salad instead of potatoes, maybe some blanched cauluflower?
Thank you for trying this recipe! I'm going to try it. The way you described it i think I'll like it in a BLT.
I make my own mayo, but i can't seem to replicate the taste of real mayo using the healthy oils. I'm currently using an organic coconut oil that stays liquid, but it's not quite right.
My best tasting mayo was with using organic expeller pressed Safflower oil(a bad oil?). It truly tasted like real mayo, but I'm not sure it's healthy. Some say the organic expeller pressed is ok.
I’m not sure where safflower falls on the oil quality continuum, but I have to believe it’s better than soybean or canola oil.
I'm a fan of this mayo. While not an exact replica, I find that it is extremely close. Add more vinegar for more tang if that's your preference. I love this stuff!
P.S. Organic refined coconut oil is my mayo oil of choice. There is no flavor and feels "cleaner" overall.
That sandwich looks so good!!!!
I love egg salad and deviled eggs so this sounds perfect for me. Thank you Steve for trying this out for us! 😋
I was just looking into this the other week when AllRecipes posted a short on it but no recipe. I went through several videos but the one that looked the most promising was from a channel called Think Like A Chef and it was from 5 years ago. His looked very much like regular mayonnaise.
Recipes yes please and thank you❤
That is an interesting "mayo" recipe. I might have to try it because I fail (no matter how hard I try, no matter the technique) at regular homemade mayo.😆
Deviled eggs made with egg salad mayo with a touch of bacon! That is awesome!!
Reading that just gave me goosebumps. 😉
Yum
I’m going to have to start hanging out on Tik Tok-there are always interesting recipes over there, including this one. 😄 I like egg salad, so I may just have to try this, but not expect to use it as I usually use mayonnaise. Thanks for the experiment & taste test!
Seems both have their place 😋. Thank you for sharing, Steve!
Love your humor Steve.
Was planning on chaffle BLTs as my lunches for next week…..def going to try this as my Mayo substitute. Thanks, Steve!
I love it when a plan comes together. 😉👍🏻
Ok the sandwich looked amazing
That will happen when you use a big load of bacon. 😉
I love the idea of using like a dip, with cucumbers and such!
Another viewer suggested it might be possible to give this a bit of a hummus vibe by adding some tahini.
Yes, great idea!
Thanks Steve. Definitely going to try this for sure,
Thanks Steve! BLT is my favorite sandwich! As you were adding more and more bacon I thought “isn’t he going to leave any for his wife’s sammy”. Yes, we stick together. 😃
Hi Steve! I make Mayo regularly. I open your post every time even though I have the recipe memorized. I don’t do well will hard boiled egg. The smell👃
I’ll stick to your recipe instead. Thanks for exploring!
Yeah, this one definitely has that sulphury smell of hard boiled eggs, even though I cook mine to just barely hard boiled (no chalky or green yolk). It makes me happy to hear that my immersion blender version is pat of your regular plan. 😊
Thanks Steve. Have a nice weekend.
lol. I just watched that video yesterday! Thanks for repeating it! I wondered if it really tasted like mayo.
Steve, what about using it with cabbage as a Cole slaw mix/spread?
I can also see using it mixed with tuna fish......mouth is watering
If you try either, I’d love to hear how they turn out.
Thanks!!! Looking forward to making this!!!
When Terri said “are you leaving any for me?”, I was thinking the same thing. A little heavy on the bacon there buddy (it’s fine when you’re not sharing)! Hahahaha😂
"a little heavy on the bacon"? Who says something like that? 😅
Agree 😅
A LITTLE HEAVY ON THE BACON!!!?????
Where are you from? Too much bacon is not a thing .😂😂😂
@@SeriousKeto I concur.
@@SeriousKeto I once made mayo using melted bacon grease instead of oil. That was a little heavy on the bacon.
I like deviled eggs so this might be something that I would enjoy. Thanks for the recipe, Steve.
You'll probably like this then. 🙂
Sounds interesting! Another youtuber, CarnivorousChef, had a mayo hack using a block of cream cheese softened, a small container of sour cream and some salt. We've been using that. It too is thicker, but very nice on a BLT & could be used as a dip.
That doesn’t really sound like mayo, but it does sound like a combination of some of my favorite things. 🙂
@@SeriousKeto I thought the same thing, but then I tried it and haven't bought mayo since! It doesn't taste like mayo, but it is a very good alternative and easier to make. CarnivorousChef has 2 versions and we use the easy one - 1pkg cream cheese softened, 8oz to 16oz sour cream, depending on how thick you want it, & salt. 😋
Looks good for what it is. I will try it for sure. Thanks
Hi Steve. Those BLT’s sure looked delicious! What brand of bread did you use? Thanks for making this for us. It may not be like mayo but definitely usable in other applications.😊
Hero seeded. It’s on screen just after the 3 minute . 🙂
Thanks!
@@SeriousKeto Did you buy that in the store? Or make it? I've not seen it down here in Missouri.
@@terrimendenhall1473 grocery store or online. They probably have a store finder on their website.
Looks fantastic. I'll give it a try.
Have you tried the hummus made with HB eggs? I think the Keto Twins had a video on it. I swear it tastes just like hummus. I made some for my family this summer and never told them it was made with HB eggs and not chick peas. No one ever suspected and everyone raved about. I can't remember the exact recipe but it is easy to find. Thanks for the review. I know I will be trying it!
I have not. I've made hummus with cauliflower and with lupini flakes.
th-cam.com/video/TD3DZMB1KaI/w-d-xo.htmlsi=OhDfRIWP0uq1wHVT
and
th-cam.com/video/Sh21IFve18Q/w-d-xo.htmlsi=K6bxFZNsSYo-FmtC
You should have called the video "Egg Salad Mayo". You know what, that sounds pretty good! Just blend up some egg salad and smear it on some good keto toast! 😋😋
I absolutely LOVE your t-shirt!
it came from 6dollarshirts.com
Im thinking this might be another choice to making deviled eggs on thanksgiving, making this with some veggies to use as a dip. Certainly quicker and easier.
I’m thinking using a piping bag with a decorative tip and putting it on cucumber slices.
Can’t wait to try this!
Haaahhh! The "ain't no way" guy! He's great. Love that it's not always a good outcome. Have learned some interesting things from him.
He definitely grows on you. 🙂
I agree with other commenter; Perfect shirt for this vid.
Love all Your crazy shirts; but at least I get this one 😂
I found Army of the Darkness by going to the googler machine to try to figure out one of Your shirts! AWESOME!!! 😂🤣😂
LOVE that movie! My kind of stupid, funny, crazy entertainment! I now own it & will share it with discerning ppl of a certain intellect 🤪
Some of the other shirts, I ask my Son & he tells me. 🤪
He's nearly 45 & he is a cinephile so I figure he knows 😍
Recipe = egg salad for sure. I don't need myayo to be that high protein as I'm usually eating it as a ranch dip with some kind of meat.
But good to know if I want to add more eggs, I certainly can do it.
Love Your poached egg method! I do use/freeze that runny part of the whites for sugared nuts!
That encourages me to use it quite a bit 😎🎉
YOU ROCK STEVE! May You & Yours be More blessed!!
I'll be trying this. Thank you.
Steve … I saw this video and was shocked. I make homemade mayo every week. Easiest thing ever. Well as long as you have a hand blender (immersion) that is!
I don't understand why you're shocked. I prefer the immersion blender method and results - and did a video on it quite some time back: th-cam.com/video/C6PsO4lMXXQ/w-d-xo.html
That said, many people are concern about raw eggs (I'm not one of those people) or just can't get the knack of making immersion blender mayo. This method provides both of those groups an alternative.
@@SeriousKeto… oh it’s the RAW egg factor … that never would have occurred to me Steven 🤦🏼♀️ I barely cook my poached eggs (they’re super soft according to my family) and make hollandaise all the time so raw egg isn’t something I worry about and my duck eggs are straight from a farmer so that probably makes things worse! Thanks for clarifying my fellow fave INFJ/Virgo! … Deanna (my profile name changed a while ago when I started a TH-cam Channel that is not about Keto)
Your mayo recipe is still the only mayo recipe I will use!! Also the only mayo recipe I can get to work!
Thanks for saving me the three eggs. I'll continue making your recipe. Say hi to Terri!
If you're not a fan of the taste of egg salad or deviled eggs, it's definitely best to stick with my immersion blender mayo. 🙂
I just tried Duke's mayo today...kinda a mix of mayo and miracle whip
that blt looked good as heck oh my gosh
The taste and texture are more like an egg salad spread than like mayo, but it was tasty for what it is.
Interesting. I think I would play with the ingredients, but this would get rid of hubby's objection to raw eggs. It should also last longer in the fridge.
Have you tried butter Mayo? I saw it on a recipe from ketogenic diet woman, she said she got the original recipe from 2 crazy ketos. I have never gotta Mayo to turn out but this stuff is amazing and I got it to work.
For me, butter mayo turns solid when refrigerated and melts into a liquid when I put it on something warm ( keto toast or a burger). So I wouldn’t call it a “winner”.
@@SeriousKeto oh no! I haven't had that problem. Weird. But glad we both have mayos we can get to act like mayos.
❤🎉thanks Steve 😊
Yum! Sounds good ❤❤❤
Looks yummy. I want a bite of that BLAT!! 😋
you just invented the Bae-LT - Bacon & eggs, lettuce, & tomato 🥓🥚🥬🍅
I like how you hog the bacon 😉
Very interested in trying this
1:15. Steve is the definition of Classy!
Aw, shucks….
I like this recipe, even if it won't taste like mayo.
That was a fine looking sandwich!
I credit the bacon. 🙂
Exactly that’s what I thought. Egg mayonnaise salad sandwich.
I saw that video, too, and wondered how it tasted. Thanks for trying it out. That bread looked amazing, what brand did you use?
Hero Seeded. I link to my review of it at the end of this video.
@@SeriousKeto Thanks, Steve. I’ve been wanting to try Hero bread.
That looks sooo good.
The sandwich was pretty spectacular, but you could put that much bacon on a shoe and it would taste pretty good. 😉
hahaha 'I'm classy that way!" You seriously crack me up...same here...I prefer white wine or champagne vinegar for most recipes myself! Keto on...
Kind of off topic - but I'm curious; is a Bullet blender much different than a mini food processor? I have a mini food processor and I was thinking about a bullet blender but I'm not sure of the differences and if I really need it. 😆
I feel a mini food processor is more useful. A Bullet has things it’s going to be better at - this “mayo” is one of them, as would be smoothies and salad dressing. The biggest difference between the two is how the blades work. A food processor’s blades push food away as the slice, whereas a blender draws food toward the blades.
@@SeriousKeto Thank you so much for explaining the differences! I think I'll put the Bullet on my wish list! Much appreciated!
*Recipe that works and tastes great:
3 boiled eggs(large eggs used)
1/2 tsp salt (I used Redmond's)
1/2 Tbl vinegar (acv or vinegar of choice)
Sm squirt of mustard(1/2 tsp will do)
1/3 c(80 ml) water
1/4 c (50 ml) avocado oil (oil of choice)
❤
*I had to figure out that dry measures are not as accurate so I included metric. The cup measures are liquid measures not dry. It seems to work every time with this recipe. I have not doubled it to see if larger quantities are as consistently smooth and thick. To get thicker or thinner you can play with the water amt NOT the oil. Thickens with refrigeration.
So basically a bit more water and vinegar. I'll have to try that the next time. Thanks!
@@SeriousKeto You're most welcome, enjoy. It sure does beat the high prices on organic avocado mayo to make it from scratch 😉
For sure. It's getting harder and harder to afford quality food.
My mom used to make homemade mayo with fresh raw eggs
I remember she was pouring the oil as slow as possible in order not to ruin the consistency. We all liked the flavor, it did taste more eggy though.
I have a video showing how to do with with an immersion blender. It's sort of like your mom's method, but "upside down". 🙂
Looked so yummy😋
What kind of bread was that? I live in Milwaukee and I have been wanting a channel too, thanks for being inspiring.
Hero Seeded. I got it at Woodman's. It's also available at Fresh Thyme in Brookfield.
@@SeriousKeto thnx
I find that under cooking the eggs even so that white and yolk is still a little bit runny makes it taste more like mayonnaise.
Good tip
This is no criticism of you. I appreciate you trying this. I saw the headline and thought "why??? Mayo is already made with egg". To me it's just egg salad without mayo. But I watched it thinking maybe it's made with bacon grease or something different. I would think this would be on the dry side. So if you already have a dry sandwich.......
I'll try your mayo recipe instead!
I cover the reasons some folks might prefer this method in the video description.
3:54 I do believe things taste better when cut this way.
Looks so good! What bread do you use?
Hero seeded. It’s on screen just after the 3 minute mark. 🙂
Sounds good!
Nice way to up the protein content of meal-
true
@@SeriousKetoyou got me thinking, do you think if you soft boil the eggs instead of hardboil it would blend easier? I love the I made it to 40’s guy, saw him eat spoonfuls of the eggyo out of the blender😊
That is exactly what I said. I have tried several times to do the emersion blender and it has always failed for me. Do not know what I do wrong.
I've made a lot of immersion blender batches and have only had two that didn't turn out. For the life of me, I can't figure out what I did wrong in those instances either.
I think this might taste good in tuna salad too!
For sure!
Sounds awesome to me
Looks yummy 😋
What bread did you use?
Hero seeded. It’s on screen just after the 3 minute mark. 🙂
I did this recipe today....i am a lover of Hellmans mayo and unfortunately this isnt mayo to me...i was excited but a little let down. It was good tho. The recipe i found had 1/3 of a cup of water, 3 eggs, 2tblsp of olive oil and spice to taste.
When I saw it on facebook, the lady only used 2 boiled eggs. Hers looked more like mayo, but commenters also said it was like deviled eggs.
Which type of bread did you use for your sandwich?
Hero seeded. It’s on screen just after the 3 minute mark. 🙂
I wonder if you only used the hard boiled egg whites, would the taste be more like mayo?