High-Protein Salad Dressing Without Mayo
Creamy but light salad dressing
Servings: 1 cup
Equipment
Ingredients
- 3 hard-boiled eggs
- 1/3 cup olive oil
- juice of 1/2 lemon
- 1 garlic clove crushed
- 1/2 teaspoon Dijon mustard
- 3/4 teaspoon salt
- pinch of black pepper
- optional mix-ins: 1 tablespoon honey, 1 tablespoon sriracha, chopped dill, chopped pickles, 1-2 tablespoons of Greek yogurt, a pinch of smoked paprika
Instructions
Hard-boil your eggs
- If you don't have any ready, bring a pot of water to a boil, gently lower your eggs into it, and cook for 10–11 minutes. Transfer to an ice water bath and peel once cool.
- In a food processor, combine the peeled eggs, olive oil, lemon juice, crushed garlic, Dijon, salt, pepper, and any additional spices.
- Blend on high for about 1minute until completely creamy and emulsified. If it's thicker than you'd like, add water one tablespoon at a time and blend again. Taste and adjust.
- Store in the refrigerator up to 5 days.