Angeled Eggs with Easy Mayonnaise Alternative LCHF
Have you read those articles or seen those videos of people making mayo? They always assure you that it's easy, and that it's safe to use raw eggs. OK I guess, if your beating arm is strong, and if you're willing to take a risk. But what is it really? A sauce. A sauce, made cold, of emulsified oil. So all we really need are oil, water, and an emulsifier. You might wonder if it will taste good. I can assure you it tastes better than any mayo you've ever tasted.
Other than Hellman's (R), I think most mayo, that's store bought, is disgusting. And the more "organic" or "extra virgin" it is, the worse it tastes. I haven't tried them all but I've tried many while looking for something more nutritious than Hellman's (R). I think the problem is, they don't preserve them enough (we all demand no preservatives, right?), and the oil is rancid.
So in a fit of pique, I came up with a piquant and lovely sauce made mostly of oil that has the texture of mayo and there's no raw egg in it. It's also gluten free and organic, if you choose the ingredients that way! The only downside is, the high amount of butter in it tends to become stiff in the refrigerator. So these deviled, erm... angeled eggs are best when fresh made or allowed to soften. If you can wait for them to soften!
I've been transitioning to a keto diet and this is one of my staple foods for that diet. For yourself you can just keep them for a treat. The mayo you can use on sandwiches too, it's a secret sauce... a secret angel sauce. 😇
Angeled Eggs with Homemade Mayo Alternative
(NOT low fat!)
Eggs1 dozen hard boiled eggs, peeled and sliced in half, yolks carefully removed
Start a large container of water on med-high heat.
When you see small bubbles on the bottom, add eggs one at a time, with a spoon so they don't "bounce"' off the bottom of the pot and crack.
Wait until the whole thing is boiling happily and time it for 10 minutes.
10 minutes later, turn off the heat, pour off the water carefully, and add cold water to cover. Allow to cool for 30 min. Change the water so it's even colder. Cool for another 15 min.
Peel the eggs when cool enough to touch. At this point you can slice them and take the yellow yolks out so they won't react with the whites and form a dark ring. That reaction tends to also cause gas in the gut so I'm careful to avoid it.
Angel Mayo4 Tbsp butter softened - organic or pastured
----------> for each 3 eggs, I allowed 1 Tbsp butter
1 Tbsp mustard (I like Koops Spicy Brown, it's organic and gluten free)
2 Tbsp soy milk (Westsoy unsweetened is what I use, but use whatever milk you like)
1 Tbsp or more, sunflower or safflower oil (organic, but refined if you're keeping it for a few days)
A few drops of sherry vinegar, pickle juice from a pickle jar, or lemon juice
1/2 tsp salt
(Optional) 1 tsp dulse flakes for iodine
Mix these with a fork and beat for only as long as it takes to combine them, then beat a bit harder for no longer than 30 sec and you'll see it fluffs up. It's ready. If you want to set it aside and use it in an hour, you may want to fluff it up again later before using. I'm sound sensitive but I suppose you could use a handheld egg beater to do this.
Into this mixture, which has the consistency of mayo, I put the yolks of hard boiled eggs, and combine with a fork or spoon until creamy. With a spoon you can press any lumps out against the sides of the bowl. Add a bit of salt and dulse flakes. Dulse shouldn't have a noticeable flavor, but it will leave visible flecks in the yolks mixture, so leave it out if you are making this for a party.
Just like regular deviled eggs, fill the egg white's cavities with the angeled yolks, and sprinkle with a touch of salt and paprika.
These are best served right after you make them. They will be stiff if you refrigerate them and eat them cold, later. You can let them come to room temperature for 30 min before serving though.
Serve with fresh veggies, and avocado for a low carb treat! For keto you won't want to serve them with sliced ham or anything similar. That would be too much protein for that particular diet. They also go perfectly with a tossed salad, in fact I think this is the ideal combination; a green salad with angeled eggs on the side. Yummy!
My next trick will probably be to try and use it as a 'mayo' for tuna salad.
If you think of a better way to make the mayo, perhaps with less butter, and more oil, let me know in the comments below!
|I tried to embed the nutrition facts but it went all weird on me, so this is an image. That website is great though, if you're wondering about how much nutrition is in your food.|