Oil-Free Mayonnaise

Steps

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1. 1
   Bring 3 eggs to a boil and cook for about 12 minutes until fully hard-boiled.
   ▶ ≈0:17
2. 2
   While the eggs cook, cut a quarter lemon and prepare its juice.
   ▶ ≈0:17
3. 3
   Measure out 175 g of skyr (Icelandic yogurt), which will replace the oil in traditional mayonnaise.
   ▶ ≈0:33
4. 4
   Once the eggs have cooked for about 12 minutes, remove them from heat, cool, shell, and chop roughly into chunks.
   ▶ ≈0:59
5. 5
   Pour the chopped hard-boiled eggs into a measuring cup or blender pitcher.
   ▶ ≈1:26
6. 6
   Add the skyr to the eggs.
   ▶ ≈1:41
7. 7
   Squeeze in the lemon juice.
   ▶ ≈2:00
8. 8
   Season with salt and any other seasonings you prefer.
   ▶ ≈2:00
9. 9
   Using an immersion blender, thoroughly blend all ingredients until smooth and homogeneous with no visible egg pieces remaining.
   ▶ ≈2:07
10. 10
    The mayonnaise is ready to serve. It can be consumed immediately or refrigerated for 3 to 4 days.
    ▶ ≈2:37