rewrite this title Easy Mayo Recipe: My Take on the Classic

Let’s talk mayo. That classic, creamy condiment loved by some and loathed by others. Homemade mayonnaise is definitely a favorite around here (I have several recipes for it!). And while it’s an undeniable fridge staple in many households, store-bought mayo is almost entirely vegetable oil, one of the few foods I try to completely avoid.  

This latest recipe is an easy, oil-free, high-protein version that’s faster to make! I found the idea originally on my friend Bethany’s page (go follow lilsipper if you don’t already…she’s amazing). 

It has zero mystery, zero refined oils, and zero chance of separating halfway through your sandwich assembly (because who wants a runny mayo situation?). This homemade mayo is packed with protein and tastes delicious. Plus, if you eat the whole thing? You just got over 20 grams of protein! 

Why This Homemade Mayonnaise Recipe Is a Game-Changer

Most store-bought mayo relies heavily on neutral-flavored oils like vegetable oils, sunflower oil, or canola oil. While that might sound like a healthy choice, they’re often highly processed and stripped of their natural nutrients. Not to mention, they’re full of omega-6 fatty acids that throw off your body’s delicate balance and contribute to inflammation.

There are now healthier options at the grocery store that use avocado oil or extra virgin olive oil. However, these can be cost-prohibitive, especially for those of us with a houseful of hungry teenagers! It’s simple and affordable to make your own mayo with clean ingredients.

Solving the Emulsification Problem

This easy homemade mayonnaise is oil-free so you don’t have to worry about inflammatory oils. Some people don’t like the stronger taste of olive oil, so going oil free solves that problem too. Instead, it uses hard-boiled eggs for a rich, creamy texture and protein boost that regular mayo just can’t offer. Throw in a little vinegar, mustard, and water and you’ve got yourself simple, delicious mayo.

While my family loves a more traditional homemade mayo, it can be tricky to get right if it’s your first time making mayo. Regular mayo relies on separating egg yolks from room temperature raw eggs and doing an emulsion with oil, either in a food processor or stick blender/ immersion blender. And if your emulsion breaks, you’re left with broken mayonnaise and a mess.

This recipe uses the whole egg, and there’s no need to emulsify. So, without further ado, here’s the recipe for the easiest homemade mayo ever.

Make Mayonnaise More Flavorful

You can also get creative with this mayo. Want to spice things up? Add in some ranch seasoning, French onion seasoning, or any of your favorite flavor blends to make a custom dip or sauce.

You can also switch up the ingredients. I like spicy brown mustard, but yellow mustard or even Dijon mustard works too. Or try some apple cider vinegar, white wine vinegar, or fresh lemon juice instead of white vinegar. Add a spicy kick with a little added sriracha.

Easily change things or add things, or keep it simple with just the 3 ingredients.

How to Use This Easy Mayo Recipe

We don’t eat a ton of sandwiches around here, but there are still plenty of ways to use homemade mayo. Thin with a little water or milk and use it as a salad dressing. Add some minced garlic while blending to make an aioli sauce. And of course, there’s always the classic egg salad, chicken salad, or potato salad.

Here are some more of my mayo recipes to try:

Have you ever made your own homemade mayo before? Will you try this version? Leave a comment and let us know!