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Whole Egg Mayonnaise

Megan Karlowsky

"This is a no waste adapted mayonnaise recipe that uses the whole egg instead of just the yolks."
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10 m servings 250 cals
Original recipe yields 16 servings


  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 0.1g
  • < 1%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Ready In

  1. 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.


  • Editor's Note:
  • This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

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Read all reviews 280
  1. 327 Ratings

Most helpful positive review

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. ...

Most helpful critical review

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 al...

Most helpful
Most positive
Least positive

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. ...

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 ...

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 t...

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 ble...

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 i...

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 ...

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, whic...

I absolutely love this recipe! I had never made my own mayonnaise before and felt like I'd discovered America when we tasted it and how fantastic it was. Like Cheri, I poked a hole in a plasti...

I always make my own mayonaise. I do use a tablespoon of French mustard and use lemon juice instead of vinegar. I use sunflower oil or canola oil. First I put in the eggs, the mustard, lemon jui...