Egg Free Mayo

4.58 from 7 votes

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My egg free mayo recipe is perfect for anyone that is allergic to eggs. After posting my traditional homemade mayo recipe this week, 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. If you use strong tasting oils (such as extra-virgin olive oil or any nut oil), it will be bitter and you may not like the outcome. What’s wonderful about this recipe is that you can also add sriracha to taste and make egg-free SPICY mayo! If you make your own egg-free or even dairy-free mayo please let us all know in the comments so that you can help everyone else out as well.

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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.
4.58 from 7 votes
Author: The Modern Nonna
Prep Time: 5 minutes


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


  • 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.


Feel free to use any oil you enjoy. I personally rotate between LIGHT avocado or olive oil. Olive oil will have a much stronger taste depending on the type so I like LIGHT olive or avocado oil as the mayo will taste exactly like the oil you use. 
Lemon juice/apple cider vinegar are all to taste and options but make sure it’s not added directly into the milk as you don’t want it to curdle from the acidity. 
Once the mayo is done you can add flavorings, such as finely chopped fresh chives, or anything you like to make it fun! 
If the mayo curdles, you can blend it again until smooth.
I have not tried making this recipe with a dairy-free milk so you will have to experiment if you do and let me know.  
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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

4.58 from 7 votes (6 ratings without comment)

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  1. 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!