Creamy Raspberry Egg Mayonnaise – A Fruity Homemade Mayo Recipe

If you’re looking for a creative twist on traditional mayonnaise, this Creamy Raspberry Egg Mayonnaise combines hard-boiled eggs, olive oil, fresh raspberries, and lemon juice into a smooth, creamy spread with a beautiful natural pink color.

The hard-boiled eggs create a rich and creamy base, while raspberries add a slightly sweet and tart fruit flavor. Fresh lemon juice brightens the mixture, and olive oil helps give it a silky, mayonnaise-like consistency.

This colorful homemade mayo can be served with toast, sandwiches, crackers, salads, wraps, or fresh vegetables.

Creamy Raspberry Egg Mayonnaise Recipe

Prep Time: 10 minutes

Blending Time: 1–2 minutes

Total Time: About 12 minutes

Yield: About 1 cup

Difficulty: Easy

Ingredients

• 2 large hard-boiled eggs, peeled
• 3/4 cup fresh raspberries
• 1/4 cup (60 ml) olive oil or avocado oil
• 1–2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey, optional
• 1/4 teaspoon salt
• A small pinch of black pepper
• 1–2 tablespoons water, as needed

Optional Ingredients

You can also add:

• 1 small garlic clove for a savory version
• 1 tablespoon Greek yogurt for extra creaminess
• A little lemon zest
• Fresh herbs
• A pinch of chili flakes

How to Make Raspberry Egg Mayonnaise

Step 1: Prepare the Hard-Boiled Eggs

Place 2 large eggs in a saucepan and cover them with water.

Bring the water to a boil, then cook until the eggs are completely hard-boiled, approximately 10–12 minutes.

Transfer them to cold water and allow them to cool completely.

Peel the eggs and place them in a tall blender jar.

For easier blending, you can cut each egg in half first.

Step 2: Add the Olive Oil

Pour 1/4 cup (60 ml) olive oil over the eggs.

A mild olive oil works particularly well because it adds richness without overpowering the raspberry flavor.

Avocado oil is another good option if you want a more neutral taste.

Step 3: Add the Raspberries

Wash 3/4 cup of fresh raspberries gently and pat them dry.

Add the raspberries to the blender with the eggs and oil.

Keep a few raspberries aside if you’d like to use them for garnishing later.

The raspberries will give the mayonnaise its distinctive pink-red color and sweet-tart flavor.

Step 4: Add Fresh Lemon Juice

Squeeze 1–2 tablespoons of fresh lemon juice into the blender.

Start with one tablespoon. You can always add more after tasting.

The lemon juice helps balance the richness of the eggs and oil while complementing the natural tartness of the raspberries.

Step 5: Add Mustard

Add 1 teaspoon of Dijon mustard.

The mustard provides the savory, tangy character associated with mayonnaise and helps balance the fruity ingredients.

If you prefer a milder flavor, regular yellow mustard can also be used.

Step 6: Season the Mixture

Add:

• 1/4 teaspoon salt
• A small pinch of black pepper
• 1 teaspoon honey, optional

Honey is especially useful if your raspberries are very tart. You can leave it out if the berries are naturally sweet.

For a more savory version, add one small garlic clove.

Step 7: Blend Until Creamy

Secure the blender lid and start blending on low speed.

Gradually increase the speed and blend for approximately 30–60 seconds.

Watch as the eggs and raspberries break down and combine with the olive oil.

Continue blending until the mixture transforms into a thick, creamy, pale-pink sauce.

Stop and scrape down the sides of the blender if necessary, then blend again.

Step 8: Adjust the Consistency

Check the texture with a spoon.

The raspberry mayo should be smooth, creamy, and thick enough to spread.

If it’s too thick, add 1 teaspoon of water at a time and blend again.

Don’t add too much water at once because the raspberries already contain quite a bit of moisture.

Step 9: For an Extra-Smooth Mayo

Raspberries naturally contain tiny seeds. If you prefer an exceptionally smooth mayonnaise, push the finished mixture through a fine-mesh strainer.

Use the back of a spoon to press the creamy mixture through the strainer.

Discard the remaining raspberry seeds.

This optional step creates a much smoother, more refined texture.

Step 10: Taste and Adjust

Taste the mayonnaise and adjust it according to your preference.

Add more lemon juice for extra brightness.

Add a little more honey if it’s too tart.

Add more salt or mustard if you want a stronger savory flavor.

Blend briefly after each adjustment.

Step 11: Chill Before Serving

Transfer the finished raspberry mayonnaise to a clean glass jar or airtight container.

Refrigerate it for approximately 30 minutes before serving.

Chilling allows the flavors to come together and can help the mixture become slightly thicker.

How to Serve Raspberry Egg Mayonnaise

This unusual sweet-and-savory mayo can be used in several ways. Try it with:

• Toasted sourdough
• Crackers
• Turkey sandwiches
• Chicken sandwiches
• Fresh vegetable wraps
• Salads
• Grilled chicken
• Cheese boards
• Fresh vegetables

For a simple appetizer, spread the raspberry mayo over toasted bread and finish with a few fresh raspberries and chopped nuts.

Make It Into Raspberry Salad Dressing

You can easily transform the mayonnaise into a creamy salad dressing.

Add an additional:

• 2–3 tablespoons water
• 1 tablespoon lemon juice

Blend again until the sauce becomes thinner and easily pourable.

The dressing works especially well with salads containing spinach, mixed greens, walnuts, avocado, chicken, or fresh berries.

Tips for the Best Raspberry Mayo

Use fresh, ripe raspberries. They provide better color and natural sweetness.

Use fully cooked eggs. The eggs should be completely hard-boiled before blending.

Don’t add too much water. Blend first and only add water if necessary.

Strain for a silky texture. Raspberry seeds are noticeable, so straining makes a significant difference if you want an ultra-smooth sauce.

Balance sweet and savory flavors. Raspberry can be quite tart, so adjust the lemon, honey, salt, and mustard after blending.

How to Store It

Transfer the raspberry egg mayonnaise to a clean airtight container and refrigerate promptly at 40°F (4°C) or below.

Because it contains cooked eggs and fresh fruit, it’s best made in small quantities. For best quality and food safety, use it within 3–4 days.

Always use a clean spoon when serving and discard it sooner if you notice an unusual smell, color, or texture.

Why You’ll Love This Recipe

This Creamy Raspberry Egg Mayonnaise puts a colorful spin on an everyday sauce. Hard-boiled eggs provide the creamy base, olive oil adds richness, and fresh raspberries bring a naturally fruity and slightly tart flavor.

The whole recipe takes only a few minutes: add the eggs, olive oil, raspberries, lemon, and seasonings to a blender, blend until silky smooth, chill, and serve.

The result is a beautiful pink, creamy raspberry mayo that’s especially fun when you want something a little different from traditional homemade mayonnaise.