This oil-free protein mayo is made with only three simple ingredients, including boiled eggs, and it blends up super creamy. I make it often when I want a lighter option for sandwiches, salads, or dips. It comes together in a few minutes, and it's such a handy swap when I'm trying to keep meals a bit leaner during the week.
🥄 5-Min Mayo | 🌿 Paleo/Keto | 🚫 Oil/Dairy | 🍔 Burger's Best Friend
As a home cook who focuses on low-fat, high-protein recipes (and is constantly experimenting with macro-friendly swaps), this oil-free high-protein mayo is one of my go-to kitchen hacks.
You won't believe how rich and zingy this homemade version tastes, with just 3 simple ingredients. It's perfectly thick straight from the blender, firms up even more in the fridge, and beats store-bought mayo any day. Once you try it, you'll want to slather it on everything! Try it on my 20-minute oven-baked burgers with fluffy dinner buns using tangzhong, it's a game-changer!
If you're looking for a classic mayo recipe, check out my 4-ingredient homemade mayonnaise using raw egg and oil!
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💗 Why This Recipe Works
- Oil-free and protein-packed: Great for those looking for a lighter mayo alternative. (At 6g of protein per serving, it's a smart way to boost your daily protein goals.)
- Quick and simple: Just three main ingredients and a few easy steps!
- Diet-friendly: Ideal for paleo and keto diets, with no raw eggs or dairy. For another fresh and vibrant condiment, you might enjoy my quick and easy authentic chimichurri sauce.
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Eggs (Hard-Boiled): These form the creamy base and deliver the main protein punch to make this a high-protein condiment. Use large, organic or free-range eggs for the best consistency and taste. This mayo is perfect in my homemade eggplant spread recipe.
- Spicy brown mustard: Gives a slight tang and depth of taste, without overpowering.
- Apple cider vinegar: Balances the mayo with a bit of acidity.
- Salt: Just a pinch brings everything together!
♻️ Substitutions
- Eggs: Use egg whites for a lighter version, or try a vegan egg replacement. You can also make it with tofu or avocado.
- Spicy brown mustard: Swap with Dijon mustard or yellow mustard for a milder taste.
- Apple cider vinegar: Lemon juice works as a substitute, adding a fresh, zesty note.
📋 Variations
- Garlic Mayo: Add a clove of minced garlic to the mixture for a garlicky spread.
- Herb Mayo: Mix in chopped fresh herbs like parsley, chives, or dill.
- Smoky Mayo: A pinch of smoked paprika can give it a subtle, smoky twist.
👩🍳 How to Make Oil-Free Protein Mayo
Make an easy, oil-free protein mayo! This creamy homemade mayo uses only three simple ingredients and comes together quickly. It's great on a tuna sweetcorn pizza for an easy protein boost. Want more simple condiment recipes to stock your fridge? Check out the rest of my ideas!
Step 1: Cook the eggs: Boil the eggs by placing them in a pot of water. Bring it to a boil, then simmer for 10-12 minutes. Transfer to ice water to cool, then peel.
Step 2: Gather the ingredients: Place the eggs, mustard, apple cider vinegar, salt, and water in a bowl.
Step 3: Blend: Use a vertical (immersion) blender to mix everything until smooth.
Step 4: Adjust consistency: If it seems thick, add a bit more water until you reach the desired texture.
Step 5: Taste and adjust: Add more mustard or vinegar if you prefer it tangier!
Step 5: Serve or use it in your favourite recipe.
A full list of ingredients and instructions can be found in the recipe card below.
💭Expert Tips
- Blend thoroughly to get the smoothest consistency.
- For a thicker texture, let it chill for an hour in the fridge before serving.
- Use fresh ingredients for the best results, especially with the eggs.
🥗 Serving Suggestions
You can use this high-protein mayo in countless ways to upgrade your meals. My favourites are:
Creative Toppings: Use it as a burger topping, or add a dollop of sriracha for a kick on quick-baked sushi cups for parties or Japanese spicy tuna onigiri.
As a Spread: Use it as a high-protein sandwich spread or in wraps.
For Salads: Mix it into my Mediterranean potato salad, or use it in tuna/egg salad, or my Olivier salad with boiled carrots and potatoes.
As a Dip: Perfect for dipping veggies, crispy cornflake cauliflower wings, seasoned baked potato wedges with paprika, or with my healthy turkey meatballs in the oven.
❓Oil-Free High-Protein Mayo FAQs
It's thick and creamy enough to work as a veggie dip.
Try a pinch of cayenne or a dash of hot sauce.
Add more mustard or an extra egg yolk if you'd like it thicker.
Keep your oil-free high-protein mayo in an airtight container in the fridge for up to one week. Give it a good stir before each use, as it may separate a bit.
- Boil the eggs: Place your eggs in a pot and cover them with water. Bring the water to a boil over medium-high heat.
- Cook: Once boiling, reduce the heat and let the eggs simmer for about 10-12 minutes. This will ensure the yolks are fully cooked and firm.
- Cool: After the eggs are done, carefully drain the hot water and transfer the eggs to a bowl of cold water to cool down. Let them sit for a few minutes.
- Peel and use: Once cooled, peel the eggs and use them in your recipe! They're now ready to be blended into your oil-free high-protein mayo.
If You Enjoyed This Recipe, You Will Love These Too
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📖 Recipe
Oil-Free High-Protein Mayo
Equipment
- Immersion or vertical blender
Ingredients
- 4 eggs
- 2 tablespoon spicy brown mustard or any other mustard you prefer
- 1 teaspoon apple cider vinegar
- a pinch of salt
- ⅓ cup water
Instructions
- Boil the Eggs: Start by boiling the eggs. Place 4 eggs in a pot of water, bring it to a boil, then lower the heat and let them simmer for about 10-12 minutes. Once done, transfer them to a bowl of ice water to cool. Peel the shells off when they're cool enough to handle.4 eggs
- Add ingredients to the blender: Place the peeled hard-boiled eggs, spicy brown mustard, apple cider vinegar, salt and water directly into the blender jar.2 tablespoon spicy brown mustard, 1 teaspoon apple cider vinegar, a pinch of salt, ⅓ cup water
- Blend until creamy: Secure the lid and blend on medium speed for about 30-60 seconds, until the mixture is smooth and creamy.
- Adjust the consistency: If the mayo is thicker than you'd like, add a bit more water and blend briefly to reach your preferred texture. Usually, the recipe makes 1 cup of mayo.
- Taste and adjust: If you prefer a tangier taste, add a touch more mustard or vinegar, then blend quickly to mix. Enjoy!
Video
Notes
- Egg Quality: Fresh, high-quality eggs will make a smoother mayo. If you have access to pasture-raised or organic eggs, those are a great choice.
- Consistency Tip: If your mayo turns out thicker than you like, simply add a little more water, one tablespoon at a time, until you reach your preferred texture.
- Mustard: For a milder taste, you can swap out the spicy brown mustard for regular mustard or Dijon mustard.
- Vinegar: Apple cider vinegar adds a nice tang to the mayo, but feel free to adjust the amount based on your taste preferences.
- Storage: Store your mayo in an airtight container in the fridge for up to 1 week.
- Blender Type: This recipe works best with a vertical (immersion) blender or a regular blender-just make sure to blend until smooth!
- Adjusting Flavor: If you want a bit more zing, increase the mustard or vinegar by small increments and taste as you go.
- Serving Ideas: Perfect for sandwiches, salads, wraps, or as a dip for veggies. You can also use it in creamy dressings!
- Protein Source: The high-protein count comes primarily from the four hard-boiled eggs, providing 6 grams of protein per serving (Source: Nutrition Panel above).
Claudia Ciorteanu says
My family loved this!
Paula says
Mayo is without a doubt my favorite condiment, but admittedly it's not the. healthiest. I love how you removed oil from your recipe and boosted the protein! This is perfect for me to help me use it every day and get some benefits from it!
Karina says
Do I have boil the eggs or can they go in raw? Just wondering.
Claudia Ciorteanu says
You need to boil them!
Cristina says
This worked exactly as written, thanks!
Juyali says
This mayo is so creamy and flavorful! Loved it on my sandwiches and as a dip!
Nicole says
This 3 ingredient mayo recipe was a lifesaver!! So easy and nearly better than the real deal!
Swathi says
Thanks for sharing this recipe, I loved the high protein mayo as one of friend has egg allergy this recipe worked really well.
Terri Abraham says
Easy and petfect!!! used it in my chicken salad and noone knew that is wasn't store bought mayonnaise!!! Delicious!!!
Ieva says
I can't believe how well it worked, and, most importantly, this mayo tastes great!
Dawn says
Great taste, but too much water. I’ll add half next time and see how it goes. Thanks for the recipe! I’m doing Weight Watchers and this is all Zero Points!
Colin says
Have you tried freezing this? Wondering how it would be when it thaws?
Tisha says
This turned out so good! Love making condiments at home! Thank you for sharing this recipe!