Oil-Free High-Protein Mayo

This oil-free high-protein mayo is a protein-rich condiment made with just three ingredients—no raw eggs, no dairy! Perfect for paleo, keto, and low-calorie diets. Quick, easy, and delicious!

Prep Time5

Boiling the eggs12

Total Time17

Course: Condiment / Sauce

Cuisine: American

Servings:

Calories: 68kcal

Equipment

Immersion or vertical blender

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).
Serving size is about ¼ cup per person (recipe makes roughly 1 cup total).

Nutrition