Light Mayonnaise with Greek Yogurt
Light Mayonnaise with Greek Yogurt - Guilt-free pleasure: Mayonnaise made from low-fat Greek yogurt and egg yolks - without the oil
Healthy, because
Even smarter
Nutritional values
This healthy version of the delicious, but extremely rich mayonnaise contains hardly any fat and is good for cholesterol levels!
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.
(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 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 23.2 μg | (52 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 165 mg | (4 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 444 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 7 ozs Greek yogurt
- 4 eggs
- 1 pinch cayenne pepper
- salt
- ½ small lemon
- 1 Tbsp White vinegar
Kitchen utensils
Preparation steps
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.
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