Of which 1.8 g sugars and 1.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Calcium (yogurt)
Allergens egg, milk, mustard
Egg and yogurt mayonnaise
Creamy and light, without spoonfuls of oil.
Ingredients
- 2 hard-boiled eggs (100 g / 3½ oz)
- 70 g (2½ oz) low-fat Greek yogurt or cottage cheese
- salt, pepper and garlic powder, to taste
- ½ lemon (15 g / ½ oz) — juice only
- 1 tbsp white vinegar (15 g / ½ oz)
- ½ clove garlic, minced (1.5 g) — optional
- 1 tsp Dijon mustard — optional
Method
- Put the hard-boiled eggs, yogurt, lemon juice and vinegar in a blender or food processor.
- Season with salt, pepper and garlic powder, and add the minced garlic and mustard, if using.
The full method (4 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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