Egg-Free Mayo Made Simple

If you skip eggs but still crave that creamy spread, you’re in the right place. Egg‑free mayo (also called vegan mayo) delivers the same smooth texture and tang without any animal products. It works great on sandwiches, in salads, and as a dip for fries. Below you’ll find a straightforward recipe, storage advice, and ideas to keep your meals exciting.

How to Make Egg-Free Mayo at Home

The base of most egg‑free mayo is a neutral oil, like canola or sunflower, mixed with a bit of plant‑based milk or aquafaba (the liquid from canned chickpeas). Aquafaba adds the emulsifying power you’d normally get from egg yolks.

Ingredients (makes about 1 cup):

• ¼ cup aquafaba (or ¼ cup unsweetened soy milk)
• ¾ cup mild oil (canola, sunflower, or grapeseed)
• 1 tablespoon lemon juice or apple cider vinegar
• ½ teaspoon Dijon mustard
• ¼ teaspoon salt
• Pinch of sugar (optional, balances acidity)

Steps:

1. Put the aquafaba (or soy milk) in a tall blender or food processor.
2. Add mustard, lemon juice, salt, and sugar. Blend for a few seconds to mix.
3. While the blender is running, slowly drizzle in the oil. The key is to add the oil in a thin stream so the mixture emulsifies and thickens.
4. After the oil is fully incorporated, taste and adjust salt or acidity as needed.
5. Transfer the mayo to a clean jar. It will keep in the fridge for about a week.

Want a different flavor? Swap lemon for lime, add a little smoked paprika, or toss in fresh herbs like dill or chives. The base stays the same, so you can experiment without starting over.

Storing and Using Egg-Free Mayo

Store your mayo in a sealed container in the coldest part of the fridge. Because there’s no egg, it’s less prone to spoil quickly, but still watch for any off smell after a few days. If the mayo looks watery, just whisk in a splash of oil to bring it back to the right consistency.

Here are three quick ways to use it:

• Sandwich spread: Slather on whole‑grain bread with sliced avocado and tomato for a creamy bite.
• Salad dressing: Mix a spoonful of mayo with a dash of maple syrup and apple cider vinegar for a sweet‑tangy coleslaw dressing.
• Dip: Combine mayo with sriracha or hot sauce for a spicy dip that pairs well with sweet potato fries.

The beauty of egg‑free mayo is that it fits into almost any diet—vegan, dairy‑free, or paleo (if you choose an approved oil). It also avoids the cholesterol that comes with traditional mayo, making it a heart‑friendlier choice.

Need a shortcut? Many grocery stores now carry ready‑made vegan mayo. Look for brands that list simple ingredients: oil, water, vinegar, and a natural emulsifier. Check the label for added sugars or preservatives if you want a cleaner product.

Whether you blend your own or grab a store‑bought jar, egg‑free mayo is a versatile, tasty staple you’ll reach for again and again. Give the basic recipe a try, tweak the flavors, and enjoy the creamy goodness without any eggs.