How to make Eggless Mayonnaise

By Enrique Gili
April 8, 2016, 12:24 p.m.
Avocado mayo
Avocados, thanks to their silky texture and fat content make for an excellent egg substitute in mayo. (Photo: Ana Photo/Shutterstock)

About This Dish

Eggs are an almost perfect food, so my first reaction to making mayonnaise without them is: Why bother? But I have to admit that, after a dollop of humility, I was cured of my closed-mindedness. If you like mayonnaise, then you'll love this recipe that uses avocado instead of eggs.

Due to their silky texture and fat content, avocados mimic the mouth feel of egg-based mayonnaise. If you can't or won't eat eggs because of dietary restrictions, this easy-to-prepare condiment will be a welcome addition to your kitchen repertoire.

Prep Time
Total Time
1 cup
  1. Chef’s knife
  2. Cutting board
  3. Spoon
  4. Food processor
  1. 1 large avocado (or 2 medium-sized avocados)
  2. 1 teaspoon white balsamic vinegar or white vinegar
  3. 1 tablespoon fresh lemon juice
  4. 14 teaspoon kosher salt + extra
  5. 2 tablespoons olive oil
Cooking Directions
  1. Cut the avocado in half, lengthwise, with a sharp knife. Remove the pit and spoon the flesh into a food processor. Add vinegar, fresh lemon juice and salt to food processor and blitz ingredients once or twice.
  2. Slowly add the olive oil to ingredients until creamy. Add salt, if needed. Use the spread as a condiment for sandwiches and dips.

To prevent browning, store any remaining avocado mayonnaise in an airtight container for up to one week.