Egg Free Mayo

4.63 from 8 votes

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My Egg Free Mayo recipe is perfect for anyone who is allergic to eggs. After posting my traditional homemade mayo recipe, I had a lot of you ask for a version that’s free from 🥚 eggs. This recipe is incredibly easy and can be made according to taste. Please be mindful that the mayo will taste like the oil you use, so make sure you use a LIGHT, mild oil that tastes good to you. If you use strong-tasting oils (such as extra-virgin 🫒 olive oil), the mayo will be on the bitter side, and you may not like the outcome. So play around with what you prefer, the results are worth it!

Why You’ll Love Egg Free Mayo

What’s wonderful about this Egg Free Mayo recipe is that you know exactly what ingredients are in it. There are no extra preservatives, or ingredients you can’t pronounce. Just everyday ingredients you probably already have at home! I love how creamy and tangy this is, and it’s delicious in a sandwich or 🌯 wrap. Plus, it’s a great base recipe for adding even more flavors: try adding some sriracha for an egg-free spicy mayo or some 🌿 herbs and garlic to make a homemade ranch.

How to Prepare Egg Free Mayo

🥛 Add the oil, milk, salt and pepper, apple cider vinegar, and mustard to a wide jar or tall bowl.

🌀 Using an immersion blender, blend the mixture until it starts to emulsify (about one minute).

🫙 Store the mayo in a jar and pop it in the fridge! Enjoy!

Nonna’s Tip 👩‍🍳

If the mayo curdles, you can blend it again until smooth.

Egg Free Mayo

Variations and Substitutions for Egg Free Mayo

  1. Feel free to use any oil you enjoy. I rotate between light 🥑 avocado or olive oil.
  2. You could also use 🍋 lemon juice instead of apple cider vinegar.
  3. Once the mayo is done you can add flavorings, such as finely chopped fresh chives, or anything you like to make it fun! Just be sure to add them in after the mayo has thickened up.
  4. I have not tried making this recipe with dairy-free milk so you will have to experiment. Let me know if you try this in the comments!   

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Common Questions

why did the milk curdle when I added the apple cider vinegar?

To avoid this, I suggest adding the acid to the jar last, and not letting it sit with the milk.

what if my mayo doesn’t emulsify?

You could try adding in another drop of dijon to thicken it up, or slowly drizzle in some more oil.

What kind of flavorings can I add to this?

You could add chopped chives, garlic powder, dill, or spicy sriracha or chipotle to amp up the flavors. Be sure to add them after the mayo has thickened up.

how long will this egg free mayo last in the fridge?

Homemade mayo can last in a tightly sealed jar in the fridge for up to 10 days.

Can I use a regular blender instead of an immersion blender?

Yes, you can use a regular blender or a food processor, but the process may take a bit longer.

Egg Free Mayo

Egg Free Mayo

This recipe is incredibly easy and can be made according to taste. Please be mindful that the mayo will taste like the oil you use so make sure you use a LIGHT, mild oil that tastes good. Makes: 1/2 cup
4.63 from 8 votes
Course: Tutorials and Hacks
Cuisine: American
Makes: 8
Author: The Modern Nonna
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients 

  • ½ cup light, mild oil, I use extra light olive oil or avocado oil
  • ¼ cup milk , I use 2%
  • pinch of salt and pepper, to taste
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dijon mustard, or honey dijon mustard

Instructions 

  • Add the oil, milk, salt and pepper, apple cider vinegar, and mustard to a wide jar or tall bowl.
  • Using an immersion blender (hand blender), blend the mixture until it starts to emulsify. Begin the process with the blender touching the bottom of the jar or bowl, and after the mayo starts to form, then move the blender around. The full time to blend and emulsify the mayo should take about 1 minute.
  • Store the mayo in a jar and pop it in the fridge! Enjoy! Homemade mayo can last in a tightly sealed jar in the fridge for up to 10 days.

Video

Nutrition

Calories: 124kcal, Carbohydrates: 0.4g, Protein: 0.3g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 1mg, Sodium: 10mg, Potassium: 13mg, Fiber: 0.03g, Sugar: 0.4g, Vitamin A: 13IU, Vitamin C: 0.003mg, Calcium: 10mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Tutorials and Hacks
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

4.63 from 8 votes (6 ratings without comment)

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4 Comments

  1. 5 stars
    super, made it with cold pressed oil, full cream milk. very tasty, great for keto diet 🙂 will add some fresh basil as well 🙂 thank you very much

  2. 4 stars
    Divided the recipe to try one with oat milk and one with coconut milk. Both used avocado oil. I needed to add a pinch more salt to each and a pinch more Dijon mustard. However, both trials produced a very thin mayo; not like store-bought. Will it thicken after being refrigerated?

    1. Hi Bonnie! As I mentioned in the recipe notes, I have not tried this with a dairy-free milk, so I’m unsure of the results. If it does not thicken up in the refrigerator overnight, you could try adding a bit more oil and emulsifying with the blender again. Fingers crossed!