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READY IN 10 mins

Whole Egg Mayonnaise

Read Reviews (170)

"This is a no waste adapted mayonnaise recipe that uses the whole egg instead of just the yolks." — rfmommy

Ingredients Edit and Save

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Types of Salt

Types of Cooking Oil

Original recipe makes 16 servings Change Servings

1/2 teaspoon dry mustard powder
1/4 teaspoon salt
2 eggs

2 tablespoons white vinegar
2 cups vegetable oil

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Directions

In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar. Set the food processor on medium speed and gradually drizzle in the oil while it runs. Transfer to a container with a lid and store in the refrigerator for up to two weeks.

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PREP 10 mins
READY IN 10 mins

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TWO SECRETS: To make mayonnaise come out with the right consistency, (and thus creamy taste), you MUST start with a very, very dry blender, and you must pour the oil in excruciatingly slowly. Do these two things, and you will never, ever buy store-bought mayonnaise again! "Miracle Whip", add 1 to 2 Tbsp. sugar. (I don't do this, as I make my own mayonnaise for health reasons, as follows...) HEART HEALTHY VERSION: use extra-virgin olive oil (organic if you can find it), and organic, free-range eggs.

—PattyJoy

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Most Helpful Critical Review

Apr 23, 2010

I didn't like this at all! It was nice and creamy, but it had NO mayo flavor. I added more salt, vinegar and lemon juice, garlic, paprika, sugar, anything to give it some flavor. Very oily also. I'll keep looking for a better recipe.

—PEGLYF

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187 Ratings

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Mar 23, 2008

PattyJoy, thank you so much for your tips on making this mayo! I ended up making two batches cause it tasted so good! I used Canola oil, less oily taste to it, and added 1 TBS sugar. I ended up only using 1 1/4 c oil and it was getting so thick I had to stop. The first time I was pouring the oil in by hand...very, VERY slowly, talk about a tired arm! The second time I got smart and poked a hole through a paper cup with a toothpick and let the oil slowly drizzel out of that (I took out the little thingy on top of the blender lid and set the cup up there :) Very good will make again!

—Cheri

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Sep 01, 2009

More Tips: 1. You *must* have all ingredients at room temperature; 2. Use an immersion (stick-type) blender, if you have one. I have used my trusty Bamix since 1986 with outstanding results on this and many other recipes; 3. Be sure that the egg is the first ingredient added, followed by the vinegar (I use 1/2 red cider vinegar & 1/2 lemon juice), seasoning (I use 1/4 tsp to 1 C canola oil and the same amount of dry mustard as my mustard of choice), into a tall, narrow plastic cup (Halve the recipe for this method). Hold the blade on the bottom of the cup, turn it on to the fast speed for 20 seconds then move up & down slowly until completely mixed. Takes less than a minute, start to finish for delicious, homemade mayo! Other tips: Add finely minced chives, basil, cilantro, etc., or paprika or other spices ~ be inventive and enjoy. * * * This recipe tastes even better than Best Foods/Hellmann's mayo. We never have to buy pricey mayo. Once you try it, you may feel the same.

—Buns

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Oct 13, 2009

Makes an excellent mayo. Couple tips: Lemon juice for part of the vinegar really brightens it up. Also, if you have a stick blender, put everything into a wide mouth jar, place your stick blender all the way to the bottom and turn it on. Wait for a second until it starts to emulsify at the bottom and then slowly pull the blender towards the top. By the time you get there, you'll have mayo right in the jar that you'll keep it in! No more cleaning out a blender or food processor!

—deedles

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Jun 29, 2009

I used a dollop of dijon mustard instead of the dry mustard and I used olive oil. If you use the olive oil, make sure it is the very light olive oil or it will be bitter. This worked perfectly in my blender.

—CathyW

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May 19, 2008

Homemade mayo is the best, and I have made it with several different modifications. I use half canola, half EVOO, and have added a Dijon or whole seed type mustard with good results. Chop some dill pickles in the mayo and add a lemon herb spice and you have a great tartar sauce. Also, I do not add oil drop by drop, I simply pour slowly out of the measuring cup which only takes a couple of minutes and have never had trouble with it emulsifying. I never purchase mayo.

—heyjude

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Dec 12, 2008

This recipe was kind of a pain to make in my blender. Near the end, it got really thick and it was hard to add the oil. Taste-wise, I liked this recipe better than the Home Made Mayonnaise, which is also on this site. It's thicker and the taste is more clear. I'll make this again, only next time I'll use the food processor. My blender is kind of a puss.

—Sarah Jo

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Nutrition

Calories
250 kcal
13%

Carbohydrates
0.1 g
< 1%

Cholesterol
26 mg
9%

Fat
27.9 g
43%

Fiber
0 g
< 1%

Protein
0.8 g
2%

Sodium
45 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Whole Egg Mayonnaise

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 250
Calories from Fat: 251

% Daily Value *
Total Fat 27.9g 43 %
** Saturated Fat 4.5g 22 %
** Cholesterol 26mg 9 %
Sodium 45mg 2 %
** Potassium 8mg < 1 %
Total Carbohydrates 0.1g < 1 %
Dietary Fiber 0g < 1 %
Protein 0.8g 2 %
** Sugars 0g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium < 1 %
Iron 1 %
** Thiamin < 1 %
** Niacin 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.