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One of the very first videos I ever filmed for this blog was how to make homemade mayonnaise. In the years since I have received numerous requests for an egg-free mayonnaise version.
At long last, here is a delicious egg-free mayonnaise that I devised after a bit of experimentation. The recipe not only uses no eggs but can be dairy-free too if desired.
Mayo made without eggs 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 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 versions are soy-based using either soy milk or tofu which are certainly far from desirable ingredients especially if you value the health of your thyroid!
Homemade Egg Free Mayo
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. Flax also becomes gel-like when soaked (it makes a great homemade hair gel too!). 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 no-egg mayonnaise recipe if you have a chance to try it out. My husband loved it just as much as my regular mayonnaise recipe!
Another Option for Eggless Mayo
Another option to regular mayo is using homemade creme fraiche. It contains no eggs, is mild tasting and simple to make using heavy cream and a couple of tablespoons of whole milk kefir. See the link for the easy recipe!
Egg Free Mayo Recipe (Easy)
Easy egg-free mayonnaise recipe which is a healthy alternative to heavily processed versions at the store. Bonus, it can be made dairy-free too!
Ingredients
- 1/2 cup whole yogurt
- 1 cup avocado oil
- 1 Tbl chia seeds
- 1/4 cup filtered water
- 1 Tbl fresh lemon juice
- 1 tsp dijon mustard
- 1 pinch sea salt
Instructions
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Stir chia seeds into quarter cup of water and let sit for about 5-10 minutes.
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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.
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Slowly drizzle in the cup of oil as the food processor is pulsing which will emulsify the oil with the rest of the ingredients.
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Strain out chia seeds if desired.
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Use immediately. Refrigerate leftovers for up to a week.
Recipe Video
Recipe Notes
Heavy cream can be substituted for the yogurt. Use coconut yogurt for a dairy free version.
I need to buy more chia seeds!
Would ground chia seeds work as a thickener as well vs whole chia seeds? It would just save a step of straining them out.
Mine is very strong tasting of coconut. Should I just use poorer quality coconut oil?
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.
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! 🙂
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!
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?
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!
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?
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!
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