Photo Emanuela Bonometti, DAQ Consortium.

Presentation

Dressing made with hard boiled eggs, Greek yogurt, apple cider vinegar or lemon juice and oil

Extra virgin olive oil.

Ingredients

2 hard boiled eggs

100g Greek yogurt

2 teaspoons apple cider vinegar or lemon juice

Extra virgin olive oil to taste

Procedure

Cook eggs for 6-7 minutes if immersed in boiling water; for 6-7 minutes if immersed in cold water from when the water starts to boil.

As soon as the eggs are ready, immerse them in cold water to stop the cooking and prevent them from becoming too rubbery.

Shell the eggs and place them whole or cut into pieces in a container.

Add the yogurt, salt, vinegar (or lemon juice).

Blend with an immersion blender, gradually adding the olive oil until you get a creamy consistency.

Store in the refrigerator for 2-3 days.

Allergens

• Egg : included among the allergens in the Community Regulation 1169/2011
• Yogurt : milk proteins and lactose
• Apple cider vinegar : not recommended in case of individual intolerance to apples or cross-reactivity in case of sensitivity to birch, it is used to relieve symptoms of allergies.
• Lemon : intolerance to lemon or possible cross-reaction in case of allergy to grass pollen

Notes

• The possibility of using hard-boiled eggs eliminates the risk of contamination of the mayonnaise from the shell and the yolk itself (e.g. Salmonella enteritidis ).

Safety / Intended Use

• Can be used in cases of: Anorexia – Weight loss, Nausea and Vomiting, Constipation, Diarrhea, Mucositis and lesions of the oral cavity (with caution as the level of acidity increases), Xerostomia (Dry mouth), Dysphagia (chewing and swallowing problems).
• Try adding mayonnaise to foods in cases of Dysgeusia (altered taste) and Dysphagia (problems with chewing and swallowing)
• Product to be prepared and handled under strict hygienic conditions