This past Christmas I received a cookbook from my good friend Lauren about seasonal cooking. As I was perusing it I noticed a recipe for homemade mayo which excited me because normally people think you couldn't possibly make mayo at home and here was the recipe at my fingertips! So when deviled eggs were requested for Easter to snack on while we were cooking I decided that this was the perfect time to try out the recipe.
The mayo was delicious, tangy, and a beautiful light yellow. Ours was a little more lemony than I think it should be but I added extra lemon since it was my first time and I wanted to ensure that the yolks were "cooked." I am normally not a big mayo person but this spread is something I would want to use all the time. Besides the deviled eggs I have slathered it on paninis which made our sandwiches definitely more decadent. The mayo is almost all gone which is good because homemade mayo should only be kept for about 4 days.