Oil-Free 3-Ingredient Mayo
A protein-packed, oil-free mayo made with just three simple ingredients! This paleo and keto-friendly recipe is rich, creamy, and dairy-free. It’s the perfect healthier alternative to traditional mayo, offering a quick and easy way to upgrade your meals.
You can use this mayo as a spread for sandwiches, a dressing for salads like my Mediterranean potato salad, or a dip for veggies like my cauliflower bites or crispy potato wedges! It’s also awesome for dipping baked chicken nuggets or turkey meatballs, or my tuna and potato patties.
It makes a great burger topping or a mix-in for tuna or egg salad, or even my Olivier salad. Want a kick? Add a dollop of sriracha to make spicy mayo for my baked sushi cups or Japanese spicy tuna onigiri. So versatile and delicious!
If you’re looking for a classic mayo recipe, check out my 4-ingredient homemade mayonnaise using raw egg and oil!
Oil-Free 3-Ingredient Mayo
Say goodbye to oily, calorie-packed mayo and hello to this easy-to-make, oil-free protein mayo! This recipe takes just a few ingredients and transforms them into a creamy, protein-rich spread that’s perfect for anyone on a paleo, keto, or low-calorie diet. With no raw eggs and no dairy, it’s a fantastic option for those looking for a mayo that’s healthier yet just as creamy and versatile as the regular stuff. Plus, it’s fun to make and tastes amazing on sandwiches, salads, or even as a dip!
With just three main ingredients, a splash of vinegar, and a pinch of salt, you’ll have a smooth mayo that’s delicious and easy on your waistline. So, if you’re tired of store-bought mayo with long ingredient lists, give this simple recipe a go!
Why You’ll Love This Recipe
- Oil-free and protein-packed: Great for those looking for a lighter mayo alternative.
- 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.
Ingredients for Oil-Free 3-Ingredient Mayo
- Eggs: Adds protein and makes the base nice and creamy.
- 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!
How to Make Oil-Free 3-Ingredient Mayo
Get ready to whip up an easy, oil-free high-protein mayo! With no raw eggs, no dairy, and only 3 ingredients, this keto and paleo-friendly mayo is simple and delicious. Follow this step-by-step guide for a creamy, healthy spread you can enjoy anytime!
- 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.
- Gather the ingredients: Place the eggs, mustard, apple cider vinegar, salt, and water in a bowl.
- Blend: Use a vertical (immersion) blender to mix everything until smooth.
- Adjust consistency: If it seems thick, add a bit more water until you reach the desired texture.
- Taste and adjust: Add more mustard or vinegar if you prefer it tangier!
A full list of ingredients and instructions can be found in the recipe card below.
Substitutions
- Eggs: Use egg whites for a lighter version, or try a vegan egg replacement.
- 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 Hard-Boiled Eggs for Oil-Free 3-Ingredient Mayo
- 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 the mayo.
Storage
Store this oil-free protein mayo in an airtight container in the fridge for up to one week. Stir it well before each use, as separation may occur.
Frequently Asked Questions
Serving Suggestions
You can use this mayo as a spread for sandwiches, a dressing for salads like my potato salad, or a dip for veggies like my cauliflower bites or crispy potato wedges! It’s also awesome for dipping cornflake chicken nuggets, baked turkey meatballs, or my tuna and potato patties. It makes a great burger topping or a mix-in for tuna or egg salad, or even my Olivier salad. Want a kick? Add a dollop of sriracha to make spicy mayo for my baked sushi cups or Japanese spicy tuna onigiri. So versatile and delicious!
Tips and Tricks
- 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 result, especially with the eggs.
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Oil-Free High Protein Mayo! No raw eggs! No dairy! Paleo! Keto! 3 Ingredients Only!
Equipment
- Immersion or vertical blender
Ingredients
- 4 eggs
- 2 tbsp spicy brown mustard 30 ml (or any other mustard you prefer)
- 1 tsp apple cider vinegar 5 ml
- a pinch of salt
- ½ cup water 120 ml
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.
- Add ingredients to the blender: Place 4 hard-boiled eggs, 2 tablespoons (30 ml) of spicy brown mustard, 1 teaspoon (5 ml) of apple cider vinegar, a pinch of salt, and 1/2 cup (120 ml) of water directly into the blender jar.
- 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.
Video
Notes
- 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.
- 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.
- 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!
