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Sauces

Creamy homemade mayonnaise for potato salad: no oil or raw eggs

Name: Creamy homemade mayonnaise for potato salad: no oil or raw eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 20 servings
Cuisine: Slovak
Ingredients: 6 Eggs (hard-boiled; only the yolks are used in the mayonnaise); 750 ml Heavy whipping cream (3 cartons of 250 ml each, cold); 4 tsp Mustard; 1 tsp Powdered sugar; to taste Salt

Make thick, creamy homemade mayonnaise with hard-boiled egg yolks, heavy cream, and mustard—no oil or raw eggs. Ideal for potato salad.

Slovak cuisine · Vegetarian · Quick recipes in 35 minutes · Translated from Slovak · October 30, 2026

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Recipe at a glance

Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Servings: 20 servings
Difficulty: Easy
Cuisine: Slovak

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Homemade mayonnaise for potato salad is whipped from heavy whipping cream and hard-boiled egg yolks, so it contains no oil or raw eggs. The yolks are pressed through a sieve and seasoned with mustard and a little powdered sugar, then whipped with cream into a thick mixture. Save the egg whites and chop them for the salad.

This oil-free mayonnaise works well in Christmas potato salad, for example. Another sauce made without raw eggs is tartar sauce made with hard-boiled eggs.

Ingredients

20 servings

Units

Eggs (hard-boiled; only the yolks are used in the mayonnaise) 6
Heavy whipping cream (3 cartons of 250 ml each, cold) 750 ml
Mustard 4 tsp
Powdered sugar 1 tsp
Salt to taste

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Instructions

Tip: tap a step to mark it as done.

Eggs
Place the eggs in boiling water and cook for 10 minutes until hard-boiled. Cool in cold water and peel. Dice the whites and set aside for the salad. Press the yolks through a sieve into a large bowl.
Make the base
Add the mustard, powdered sugar, a pinch of salt, and 3 tbsp of cold heavy whipping cream to the yolks. Mix into a smooth, lump-free paste.
Whip
With a hand mixer running on medium speed, gradually pour in the remaining cold cream. Whip for about 5 minutes, until the mixture thickens to the consistency of mayonnaise and holds its shape on a spoon. Do not whip any longer, as the cream could separate.
Season
Season the mayonnaise with salt to taste. Stir it into the salad along with the chopped egg whites. Keep refrigerated and use within two days.
Recipe by: Vilo Rozboril

Tip: This recipe makes about 850 g of mayonnaise, enough for a large bowl of salad. For a smaller bowl, halve the ingredients; you can also chill the mixing bowl and beaters beforehand.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 150 kcal
Protein: 3.0 g
Carbohydrates: 1.4 g
of which sugars: 1.3 g
Fat: 15 g
of which saturates: 9.1 g
Fiber: 0.0 g
Salt: 0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Krémová domáca majonéza do zemiakového šalátu: bez kvapky oleja aj surových vajec