My son likes the whites of hard cooked eggs but leaves the yolks. I've made mayonnaise with the yolks but it always seems a bit thinner than with raw yolks and they don't seem to absorb as much oil, closer to 1/3 cup than 1/2 to 3/4 cup as usual. It's also the only time mayo ever breaks on me. Luckily, re-emulsifying it was no problem. I'm making it by hand, whisk, no cold ingredients.
Is that just the nature of the beast with cooked yolk mayonnaise or is something wrong?