Egg Free Mayo

Our Egg Free Mayo recipe is suited to anyone who is allergic to eggs. After posting our traditional homemade mayo recipe, we had a lot of you ask for a version that’s free from eggs. This recipe is incredibly straightforward 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!

What stands out

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! We love how creamy and tangy this is, and it’s 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

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!

Kitchen tip

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

Swaps

1. Feel free to use any oil you enjoy. We 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. We have not tried making this recipe with dairy-free milk so you will have to experiment. Let us know if you try this in the comments!

Serve it with

• Use this homemade Egg Free Mayo in any wrap or sandwich, such as our Ham and Cheese SandwichesItalian Chopped Sandwich or Lettuce Wrap.
• Use this Egg Free Mayo to make a tuna salad or chicken salad.
• Use the mayo to make any dressing or dip you love, like caesar or ranch.

Questions

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

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

what if our 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 we 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.

strong Can we 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.

Ingredients

Makes 8 servings

• 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

Equipment

• Liquid Measuring Cup
• Stick Blender
• Measuring Cups + Spoons
• Mixing Bowls
• Large Mason Jars

Method

1. Add the oil, milk, salt and pepper, apple cider vinegar, and mustard to a wide jar or tall bowl.
2. 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.
3. 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.