Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Light Mayonnaise with Greek Yogurt
- Ingredients
- 7 ozs Greek yogurt
- 4 eggs
- 1 pinch cayenne pepper
- salt
- ½ small lemon
- 1 Tbsp White vinegar
Drain the yogurt in a fine sieve set over a bowl for about 4 hours.
Put eggs into a small pot with enough water to cover. Cover with lid and bring water to a boil. Cook for exactly 9 minutes (hard-boil). Run eggs under cold water to stop the cooking.
Peel the eggs and cut in half. Scoop out the egg yolks with a spoon and place into a bowl. (Reserve the whites for another use, such as chopped and sprinkled into a salad.)
Add 1-2 tablespoons of water to the egg yolks and mash with a wooden spoon until the yolks are creamy. Mix in cayenne.
Mix in the drained yogurt and season with salt.
Squeeze 1-2 teaspoons of lemon juice into the mayonnaise. Mix in vinegar and refrigerate, covered, 2-3 hours before using.
(Percentage of daily recommendation)
Calorie | 184 cal. | (9 %) | ||
Protein | 16 g | (16 %) | ||
Fat | 11 g | (9 %) | ||
Carbohydrates | 3 g | (2 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 0 g | (0 %) |
Healthy, because
This healthy version of the delicious, but extremely rich mayonnaise contains hardly any fat and is good for cholesterol levels!
Even smarter
Just like the regular mayonnaise, this light version can also be modified and spiced up: With pressed garlic cloves you can conjure up aioli in no time. For an aromatic remoulade, simply add chopped tarragon, mustard, capers and diced cucumber.