For those of you that missed our popular deviled egg post a few weeks ago, we wanted to highlight the aioli used in that recipe. Not just for deviled eggs, this aioli is so delicious that it’s become one of our most versatile recipes! You can use it as a dip or spread in any one of your favorite dishes. To learn the trick to making it just right, watch Chef Dawn prepare the aioli in the video below!
Looking for More Dairy-Free or Quick-and-Easy Recipe Ideas?
Check out our online recipe classes with Chef Kenzie Osborne. Each class is a one-hour session with a 30-minute question period. Upon purchase, you will immediately receive a specialized one-week meal plan, prep list, and additional resources prepared by Chef Dawn Ludwig and Chef Kenzie Osborne.
Lemon Dill Aioli
Chef Dawn LudwigIngredients
Instructions
Video
Notes
Nutrition (Per Tablespoon)
Fat: 9g Carbohydrates: 1g Protein: 0g Calories: 90Variation
In place of milk, use a room temperature egg. Caution: we do not recommend raw egg for infants, the elderly, pregnant women, or people with weakened immune system.