Hard-boiled egg mayonnaise

For a risk-free summer
Today we are making a mayonnaise with which you can garnish your summer dishes without the risks that, especially in summer, foods cooked with raw eggs usually have.
Although the texture is not as fine as that of traditional mayonnaise, you will love its flavor.
Here are some tips to make it perfect:
Make sure you cook the eggs well. They should be boiled for at least 10 minutes to be sure to eliminate the possible risks of raw eggs.
If you don't like the taste of lemon, you can omit it or use a tablespoon of wine or apple cider vinegar.
You can add as much salt as you like. I prefer not to do so because, depending on what you are going to use it for, you can add it later or omit it.
As for the oil, if you have been following me for a long time, you will know that I have a predilection for extra virgin olive oil. I love its intense flavor and nutritional qualities. But if you prefer to use some other type, no problem. All recipes should be adapted to your preferences so that you can enjoy them to the fullest.
You can store it in the refrigerator, in an airtight container, for 5 to 7 days without problems.
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Here are the ingredients:
3 hard boiled eggs
½ cup olive oil
Juice of ½ lemon
Salt to taste
Bon Appétit
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Rico y seguro 👏👏👏 Gracias!!