Egg Free Mayonnaise Recipe and Video How-to

by Sarah Condiments, Sauces and Dressings, VideosComments: 67

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 (67)

  • Coral

    Hi, Great recipe; if I were to adjust it to make lacto-fermented mayo, what do you recommend?

    July 14th, 2016 11:16 am Reply
  • laurie

    do you have a recipe for your original mayo with eggs? cant find it on the website

    January 12th, 2015 2:27 pm Reply
  • crosswind

    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.

    August 31st, 2014 4:01 am Reply
  • ninette dsouza

    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

    July 4th, 2014 9:00 am Reply
  • Rachel R.

    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?)

    June 28th, 2014 9:00 pm Reply
  • Danette Rieckhoff via Facebook

    Rhiannon Cupkie

    April 9th, 2014 2:04 pm Reply
  • Astrid Wright via Facebook

    I’ll stick with the Eggs..thank you!

    April 9th, 2014 6:44 am Reply
  • Helen Stapleton via Facebook

    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.

    April 9th, 2014 5:12 am Reply
  • Amie Adams Green via Facebook

    Does anyone have a suggestion …my Dad has developed a m&m size water blister on his upper lip any help is appreciated

    April 8th, 2014 11:21 pm Reply
  • Jamie Cuddy Durfee via Facebook

    I’ll take the mayo free egg

    April 8th, 2014 11:11 pm Reply
  • Ryanne Santos via Facebook

    Is there any alternative to the coconut oil if you’re allergic?

    April 8th, 2014 10:46 pm Reply
  • Laura Ehlis via Facebook

    How do you filter the chia seed from the mayo?

    April 8th, 2014 10:16 pm Reply
  • Kathy Bohnert via Facebook

    I need to buy more chia seeds!

    April 8th, 2014 10:15 pm Reply
  • Judy Riggins via Facebook

    Cathy GameOn Rogers

    April 8th, 2014 9:49 pm Reply
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  • Tracy

    Would ground chia seeds work as a thickener as well vs whole chia seeds? It would just save a step of straining them out.

    January 19th, 2014 5:20 am Reply
  • Kara

    Mine is very strong tasting of coconut. Should I just use poorer quality coconut oil?

    January 6th, 2014 1:17 pm Reply
  • Naomi

    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.

    May 17th, 2013 9:50 pm Reply
  • Kobey

    wow your pretty and hot :-)

    April 22nd, 2013 1:55 am Reply
  • Darlene

    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! :-)

    April 17th, 2013 7:48 am Reply
  • replica LV bas

    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!

    March 13th, 2013 5:47 am Reply
  • Amanda

    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?

    February 16th, 2013 9:53 am Reply
  • Louise

    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!

    February 15th, 2013 9:54 pm Reply
    • Kathi

      Unfortunately I need to avoid soy and like the soy free vegannaise. Unfortunately the canola oil in it a highly processed rape seed oil and very unhealthy.. Why can’t manufactures just use good oil?

      July 24th, 2016 1:41 pm Reply
  • Diana


    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!

    February 6th, 2013 2:54 pm Reply
  • Estrella

    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

    February 3rd, 2013 3:55 pm Reply
  • carmen coles

    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.

    February 1st, 2013 12:28 pm Reply
  • The Healthy Apple

    LOVE This and LOVE your website; this is amazing and your content is fabulous. So happy to have found you! Keep up the great posts. Loved watching this video!

    January 31st, 2013 9:42 pm Reply
  • Laura

    Thank you so much!

    January 31st, 2013 1:26 pm Reply
  • Daniella Soto via Facebook

    Awesome! Jennifer Folino, thanks for letting me know.

    January 31st, 2013 11:35 am Reply
  • Lucy Medina via Facebook

    We have egg allergies, also not impressed with the alternatives, THANK YOU!!

    January 31st, 2013 9:19 am Reply
  • Alison Polglase via Facebook

    Thea Cooper u may like this :)

    January 31st, 2013 2:54 am Reply
  • Leigh Whannell via Facebook

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

    January 31st, 2013 2:01 am Reply
  • Lindy Wiant Fry via Facebook

    I’ll give it a try..thanks for sharing.

    January 31st, 2013 12:08 am Reply
  • Jennifer Folino via Facebook

    Daniella Soto :) Marina Nielsen

    January 30th, 2013 11:04 pm Reply
  • Melaine LeBlond Ghostkeeper via Facebook

    Becca Ghostkeeper

    January 30th, 2013 10:52 pm Reply
  • Jennifer Buntrock Boston via Facebook


    January 30th, 2013 10:49 pm Reply
  • Sarah Zarling via Facebook

    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!

    January 30th, 2013 10:44 pm Reply
  • Kay Ehlers via Facebook

    Thank you, my toddler can’t eat eggs!

    January 30th, 2013 10:24 pm Reply
  • Lori Tullis via Facebook

    I just made mayo today. I’ll have to try this next week without the eggs.

    January 30th, 2013 10:19 pm Reply
  • Melissa Jane Arana Carey via Facebook

    mine has eggs and I use evoo. very evoo tasting. I’ll check this out. ty

    January 30th, 2013 10:17 pm Reply
  • Paula

    Can you add a tablespoon of whey and let it ferment for several hours before refrigerating to extend the shelf life?

    January 30th, 2013 5:53 pm Reply
  • Melissa Williams

    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.

    January 30th, 2013 3:01 pm Reply
    • Sarah, TheHealthyHomeEconomist

      It’s their browser settings. The resources page shows up fine for me too.

      January 30th, 2013 3:39 pm Reply
  • Rose

    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!!!

    January 30th, 2013 1:47 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Yes, my resources page under “flours and grains” has vendors that sell sprouted grain which you can grind yourself or already ground sprouted flour. I don’t put brand names or links to specific vendors in the comments section as there are multiple vendors on my resources page and that wouldn’t be fair to the others.

      January 30th, 2013 3:39 pm Reply
      • Rose

        Ok. Thanks, Sarah! One more question… Is it neccesary to soak sprouted flour/grains in an acidic medium to reduce phytic acid OR can I use it straight without soaking since its sprouted?

        January 30th, 2013 9:36 pm Reply
  • Mike

    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.

    January 30th, 2013 12:50 pm Reply
    • Sarah, TheHealthyHomeEconomist

      You must have Java enabled in your browser to show the listings. Try another browser or check your browser options and make sure java is turned on and the ad blocker turned off.

      January 30th, 2013 3:37 pm Reply
  • Stanley Fishman

    A very nice recipe for those who cannot eat eggs. Actually, this looks so good that I think I will try it even though I thrive on pastured eggs!

    January 30th, 2013 11:32 am Reply
  • Lisa Douglas

    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?

    January 30th, 2013 11:30 am Reply
    • Sarah, TheHealthyHomeEconomist

      The chia seeds are so tiny you really don’t even feel the lumps in there. You can see them but not feel them when you eat the mayo. Filter them out after you make the mayo if you like. You can’t filter them when you’ve just made the chia gel as the gel is so thick it won’t go through a strainer.

      January 30th, 2013 11:52 am Reply
      • sally

        How do you filter them out? don’t they get pulverized by the cuisine art when processing?

        January 30th, 2013 3:38 pm Reply
        • zosia

          i’m wondering about this as well…could you answer this, Sarah?

          February 8th, 2013 5:40 pm Reply
  • Yissell

    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.

    January 30th, 2013 11:28 am Reply
  • Jackie

    The Fats & Oils section of your resource page is empty. What is the website for that olive oil?

    January 30th, 2013 9:43 am Reply
    • Sarah, TheHealthyHomeEconomist

      Let me check on this .. there should be at least 2 companies listed there. Perhaps a temporary technical problem.

      January 30th, 2013 11:55 am Reply
      • Sarah, TheHealthyHomeEconomist

        All fixed now! Thanks for letting me know!

        January 30th, 2013 3:35 pm Reply
  • Teresa

    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?

    January 30th, 2013 7:57 am Reply
    • Jill

      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.

      January 30th, 2013 1:20 pm Reply
      • Kathi

        After opening, I keep all seeds and nuts in the frig or freezer depending on how often I use them. I’ve had flax seed in the frig for at least a year and a half, no problems at all.

        July 24th, 2016 1:44 pm Reply
    • sally

      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.

      January 30th, 2013 3:34 pm Reply
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  • Rob

    Shouldn’t you be able to keep this as long as the yoghurt or cream is good for?

    January 30th, 2013 12:10 am Reply
    • Sarah, TheHealthyHomeEconomist

      Probably so … but I just wanted to be on the absolutely sure side regarding the freshness of the mayo’s taste.

      January 30th, 2013 12:23 am Reply

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