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### **Step 2: Blend the Base**
1. Add **mustard, lemon juice (or vinegar), salt, black pepper, and sugar (if using)** to the eggs.
2. Pulse a few times to combine everything into a smooth mixture.
### **Step 3: Add the Oil Slowly**
1. While blending, slowly drizzle in the **vegetable oil** to create a creamy, emulsified mayonnaise.
2. Blend until you reach the desired consistency—thick and smooth.
### **Step 4: Taste & Adjust**
– Add more **salt, lemon juice, or mustard** if needed.
– If the mayo is too thick, thin it with a teaspoon of water or more lemon juice.
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## **Ways to Use Your Homemade Mayo**
🍔 **As a Spread:** Perfect for sandwiches and burgers.
🥗 **As a Dressing:** Mix with a bit of vinegar for a creamy salad dressing.
🥔 **For Potato Salad:** Enhances the flavor of classic potato or egg salads.
🍤 **As a Dip:** Pair with fries, seafood, or veggies.
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## **Storage Tips**
– Store in an **airtight container** in the refrigerator.
– Best used within **3-5 days** for maximum freshness.
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## **Final Thoughts**
This **Homemade Mayonnaise with Boiled Eggs** is a game-changer! With a **creamy texture, mild flavor, and no artificial additives**, it’s a delicious addition to your kitchen staples.
Try it today and **elevate your sandwiches, salads, and dips** with this rich and flavorful homemade mayo! 🥚✨
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