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
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