Egg Free Mayo
on Mar 11, 2023, Updated Apr 02, 2025
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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.
Variations and Substitutions for Egg Free Mayo
- Feel free to use any oil you enjoy. I rotate between light 🥑 avocado or olive oil.
- You could also use 🍋 lemon juice instead of apple cider vinegar.
- 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.
- 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!
Similar Recipes
Best Served With
- Use this homemade Egg Free Mayo in any 🌯 wrap or sandwich, such as my Ham and Cheese Sandwiches, Italian Chopped Sandwich, or Lettuce Wrap.
- Use this Egg Free Mayo to make a delicious tuna salad or 🍗 chicken salad.
- Use the mayo to make any dressing or dip you love, like caesar or ranch.
Common Questions
To avoid this, I suggest adding the acid to the jar last, and not letting it sit with the milk.
You could try adding in another drop of dijon to thicken it up, or slowly drizzle in some more oil.
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.
Homemade mayo can last in a tightly sealed jar in the fridge for up to 10 days.
Yes, you can use a regular blender or a food processor, but the process may take a bit longer.
Egg Free Mayo
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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
Thank you Helen 🥰 Fresh basil mayo sounds divine!
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?
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!