What Is Mayonnaise, eggless and How Can I Use It?
Mayonnaise, eggless rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 7 recipes to cook with it.
Key Points
- Eggless mayonnaise uses aquafaba or soy protein instead of egg yolk to hold the oil.
- It spreads and tastes close to regular mayo and carries no raw-egg safety risk.
- Aquafaba versions run a little looser, so they bind and spread better than they dip.
What are mayonnaise, eggless?
Eggless mayonnaise is mayonnaise made without egg, so the emulsifier that normally comes from the yolk has to come from somewhere else. Most versions use aquafaba, the starchy liquid from a can of chickpeas, or a soy protein, both of which hold oil in suspension much the way lecithin does.
The result spreads and tastes close to the real thing, which is why it is the standard mayo for vegans and for anyone avoiding raw egg. Because there is no raw egg, the food-safety caution around homemade mayonnaise does not apply. For how the classic egg version works, see mayonnaise.
How to Use It
Use it anywhere you would use regular mayonnaise cold. It binds salads and spreads on sandwiches without a fishy or beany note, and it shows up in dishes like the New York Goodwich and All Time Favourite Broccoli Salad.
The catch is body. Aquafaba versions can be a little softer and looser than egg mayo, so they work better as a spread or binder than as a thick standalone dip.
Buying and Storing
Keep an opened jar refrigerated and use within about two months. Homemade aquafaba mayo is more perishable than jarred, so treat it like fresh and use it within about a week.
Quick facts
- In Chinese
- 蛋黄酱，不含鸡蛋
- British (UK) term
- Mayonnaise, eggless
- en français
- mayonnaise, eggless
- en español
- mayonesa, sin huevo
Recipes using mayonnaise, eggless
There are 7 recipes that contain this ingredient.
All Time Favourite Broccoli Salad
Classic broccoli salad: raw broccoli, crisp bacon, cheddar, red onion, and sunflower seeds tossed in a sweet-tangy creamy dressing. The crunchy, make-ahead picnic and potluck favorite.
New York Goodwich
A delicious dish made with broccoli florets, yellow squash, red cabbage and alfalfa sprouts.
Dilled Chilled Carrots (Sonf Gazar Subji)
Indian chilled carrot salad (Sonf Gazar Subji) with cumin, turmeric, asafetida, and fresh dill, tossed with brown rice and eggless mayo. A spiced, cold vegetarian side dish.
Jeanne's Creamy Potato Salad
Creamy potato salad made with eggless mayonnaise, white vinegar, celery, and onion. Egg-free and simple to assemble with boiled potatoes. Topped with paprika.
Tofu Salad
Vegan tofu salad with tahini, soy sauce, eggless mayo, and mustard. A creamy, protein-packed no-cook spread for sandwiches, pita, crackers, or lettuce wraps ready in 15 minutes.
Pasta & Red Bean Salad
Vegan pasta and red kidney bean salad with diced zucchini, green pepper, tomato and green olives, bound in eggless mayonnaise with chili powder, coriander, paprika and sage. A protein-rich room-temperature salad for picnics and potlucks.
Best Mock Tuna Salad
Mock tuna salad mashes chickpeas with celery, carrot, scallion and a touch of mayo and relish for a vegan twist on the deli classic. 10 minutes, no can opener required for fish.
