I do love mayo on my sandwiches and in my tuna salads. But I don’t love all the calories that come with it. I typically buy the light mayo at 35 calories per tbsp, but then I end up with 70 calories of mayo because one tbsp is never enough.
I get that this mayo looked yellow … but it was for sure creamy and delicious regardless. I probably will add less mustard next time I try this.
And TEN calories per tbsp! I was dipping my veggies in it!
Here is how you make it:
Blend the following until smooth and store in the refrigerator for up to 5 days.
4 boiled (and peeled) eggs
45g mustard (I used Dijon)
1/2 tsp apple cider vinegar
Dash of salt
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