Simply hard boil eggs. Cool them and chop and stir in mayonnaise. Sprinkle paprika on the top and serve with salad, in crusty bread or with chunky chips.
I always thought mayonnaise was a bit of a faff, til I found something like this recipe on the Internet many moons ago. It’s really quick and easy to make with no fuss or mess and it gets you delicious, healthy mayonnaise at fraction of the cost in the shops. You can flavour it with spices or garlic too, but always remember to use light olive oil – the taste of any other sort is just way too strong and overpowering.
One large egg
A cup of light olive oil
2 tsp lemon or lime juice
1/2 tsp Dijon mustard (optional)
Salt & pepper (approx 1/4 tsp of each)
- Put the egg in the bottom of a tall container or jar (I tend to use an old 500g yogurt pot, then I can put the lid on and store any leftovers in the fridge) and pour on the olive oil. Add the lemon juice and Dijon and mustard and season with salt and pepper. Using an immersion hand blender on the lowest setting, slowly and gently blend the ingredients from the bottom up. This should take around 20-30 seconds to get fully mixed. Keeps for a few days in the fridge in the unlikely event it lasts that long!