Egg Free Mayonnaise Recipe and Video How-to

by Sarah TheHealthyHomeEconomist

One of the very first videos I ever filmed for this blog was how to make healthy, homemade mayonnaise. In the nearly three years since this video was first published, I have received numerous requests for an egg free version.

At long last, here is a delicious egg free mayonnaise that I have devised after a bit of experimentation.  The recipe not only uses no eggs but can also be dairy free too if desired.  Egg free mayonnaise definitely comes in handy if you are out of eggs and your local farm pickup is still a few days away!

If you have an egg allergy, making your own egg free mayonnaise is really a must because the ingredients in the commercial egg free mayo brands that I’ve examined are nothing short of frightening!  Even homemade egg free mayo recipes typically use soy milk or tofu which are certainly far from desirable ingredients especially if you value the health of your thyroid!

In this recipe, chia seeds soaked in water that thickens into an egg white-like gel is the egg substitute. Chia seeds are low in phytic acid and so are fine to use without any special preparation. Flaxseeds could also be used if desired as flaxseeds also become gel-like when soaked. However, the flaxseeds would need to be strained out prior to using in the mayo recipe whereas the chia seeds are so tiny they don’t require filtering.

Let me know what you think of this egg free mayonnaise recipe if you have a chance to try it out. My husband loved it just as much as my regular mayonnaise recipe using eggs!

Egg Free Mayonnaise


1/2 cup whole yogurt or heavy cream (use coconut yogurt for dairy free version)

1/3 cup extra virgin olive oil (sources)

1/3 cup expeller pressed coconut oil (sources)

1/3 cup cold pressed sesame oil (sources)

1 Tbl chia seeds (sources)

1/4 cup filtered water

1 TBL fresh lemon juice or apple cider vinegar (sources)

1 tsp dijon mustard (sources)

Large pinch of sea salt (sources)


Stir chia seeds into quarter cup of water and let sit for about 5-10 minutes.  After the water thickens and the chia seeds become gel-like, add to a food processor along with the yogurt, lemon juice, dijon mustard and sea salt.

Slowly drizzle in the cup of oils mixed together (warm coconut oil on the stove slightly to liquify if necessary) as the food processor is pulsing which will emulsify the oil with the rest of the ingredients.

Strain out chia seeds if desired.

Use immediately or refrigerate for up to a week.   If the egg free mayonnaise becomes overly firm in the refrigerator, simply leave on the counter for a few minutes to warm slightly and whip with a fork before using.

Sarah, The Healthy Home Economist

Picture Credit


Comments (64)

  1. clever idea with chia seeds. i too have egg white & yolk allergy. I only wish i could find dairy free yogurt without toxic carageenan addiive. It’s been used since 1940s in lab rats to “cause” digestive inflammation & damage. IBS come to mind? Google about Ray Peat & his reasearch on carageenan.

  2. ninette dsouza July 4, 2014 at 9:00 am

    hi, we do not get chia seeds here but there is a seed called tukmaria in farsi, which leaves a gel like chia when soaked can that be used, or flaxseeds is available but then flaxseed goes rancid very quickly so please advise. tks

  3. I had no idea that a gel-type egg substitute like this would work in mayo. (I did think I remembered something else being used as a binder in an emulsion at some point, though…can’t remember what or where. Mustard, maybe? But that’s already in mayo, so who knows?)

  4. Helen Stapleton via Facebook April 9, 2014 at 5:12 am

    Amie what has that got to do with Mayo? But seeing as you asked. Coconut oil mixed with any local sourced honey in a paste, put a dab on the blister ever few hours. Should be gone in a few days.

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  7. I have had trouble finding a good recipe for mayo–all too runny. Interestingly, I used eggs in place of the chia seeds: perfection. Thank you.

  8. I started my LID yesterday diet.. NO IODINE, NO DAIRY AND NO RED DYE#3. Have to do this for 3 weeks. Have radiation on the first of May for Thyroid cancer. I miss mayonaise and sour cream…well among other things too…lol. So far this is the only recipe I have found that looks appealing. Going to TraderJoes to find flour and chips that I will be able to eat. Thanks for posting. Will like to check more of your recipes. Would you mind if I posted some of these for others having to do this diet? Thyroid cancer website has a free cookbook for for cancer patients? Thanks so much! Now I can eat a tomato sandwich….I will survive! :-)

  9. Youre so cool! I dont suppose Ive learn something like this before. So good to seek out someone with some original ideas on this subject. realy thanks for starting this up. this website is something that’s needed on the internet, somebody with a little originality. useful job for bringing something new to the internet!

  10. I’m excited to see this recipe, since my 2yo is intolerant to both eggs and dairy. In the past, I haven’t had much luck getting my pastured egg mayo to emulsify. I believe it’s because the eggs and/or coconut oil were not exactly at room temperature. Is this recipe tricky to emulsify also, or does it emulsify a bit more easily because eggs are not involved? Do the ingredients need to be at room temp before mixing?

  11. Forgive me, but what’ wrong with the vegenaise variety? It’s gmo-free…is it the rice syrup or safflower oil that you take offense to? I do not have time to make everything and thought this was pretty low on the totem pole of offensive pre-made options…educate, please :) thanks!

  12. Hi!!

    Very cool Video! I used to make eggless mayo when I could not tolerate eggs but using slightly different recipe. For regular mayo, I only use egg yolks (2 yolks, 1 TB vinegar, to 1 1/4 cups oil) but for lacto-naise 😀 I use 1/2 milk and 1 cup oil. The trick to this one is to heat the milk to body temperature then add to blender, etc. Proceed as with regular mayo except that you add the acid (vinegar, lemon, etc) AFTER you make the mayo to avoid making the milk split into curds and whey!!!! I have never tried it with coconut milk though!!!

    Just an idea in case anyone has trouble sourcing chia seeds!

  13. hi Sarah,

    I love your web site and I usually just use this site for everything I need pretty much.

    Can you tell me how I can purchase a good quality olivde oil and coconut oil. I want to star using coconut oil for cooking and olive oil for salads thus I need a trustworthy site to buy it from.
    Thanks you,estrella

  14. This is a wonderful recipe. I’ve wanted to make my own mayo but I’m severely allergic to eggs in every form. Glad to know here’s a good egg free recipe.

  15. Leigh Whannell via Facebook January 31, 2013 at 2:01 am

    Awesome! I’ve just gone without due to my egg allergy, but man do I love homemade mayo! Thank you so much :)

  16. Sarah Zarling via Facebook January 30, 2013 at 10:44 pm

    You are seriously too awesome for words, Sarah. My husband was just talking about how he thinks he may be allergic to mayo and I said we’d try and find a homemade recipe and here you are!

  17. Sarah, I’m wondering if people are having browser compatibility issues with your resource page. I use Firefox and I’ve always been able to view them fine. Just checked again to make sure, and yes, all the resources show up for me.

  18. Hi Sarah,

    Do you have a flour that is soaked and sprouted that you can recommend for recipes when soaking isn’t possible? I tried to check your resource page but there were just categories there and no link to click on.

    Thanks in advance!!!

  19. Likewise, I have never found any resources listed on your Resources Page — just a long listing of categories. Am I doing something wrong? Can you really see company listings on your Resources Page? Thanks.

  20. I’m a little confused about what the chia seeds are for and when you strain them out. I’m assuming it helps with texture, but if you don’t want little lumps you can take that part back out?

  21. Coconut yogurt? Never heard of it before. Is it homemade? Is it kefir made from coconut milk? Sarah, could you please clarify? Thanks in advance.

  22. Does anyone know how long chia seeds last in the frig? Mine are about 15 months old but have been kept cold. Do they go rancid like nuts?

    • Hi Teresa, I found this on the natural news website about chia seeds.
      Shelf life: Chia seeds easily store for 2 – 4 years without refrigeration, and 4+ years if refrigerated. They only require a dry, cool location. Better yet, chia doesn’t go rancid very quickly like flaxseed does. And if you grind chia into a chia meal, it still has a long shelf life (1 – 2 years), unlike flax meal which goes rancid in less than 90 days.

    • Chia seed can be kept for years, if kept cool, dry and dark. they are loaded with anti oxidants that help preserve themselves. we have had chia for 5 years and it has not gone rancid.

  23. Pingback: Video: Mayonnaise Recipe (Egg and Dairy Free) | CookingPlanet

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