Out of Eggs, one case
Egg substitutes for mayonnaise
5 options, ranked, with the exact amount
Use Aquafaba
Per 1 egg
3 tbsp aquafaba (chickpea liquid)
For mayonnaise, the best egg substitutes are Aquafaba, Silken Tofu, and Commercial Egg Replacer. Use 3 tbsp aquafaba or ¼ cup blended silken tofu per egg to maintain the good mayonnaise texture.
- Verdict —
- Tweak it
- What changes —
- neutral taste, similar texture
- Best for —
- mayonnaise
One casethe full eggs card
Every option, one card
Ranked| # | Substitute | Instead of 1 egg |
|---|---|---|
| 1 | Aquafabamayonnaise | 3 tbsp aquafaba (chickpea liquid)Tweak it |
| 2 | Silken tofumayonnaise | ¼ cup blended silken tofu |
| 3 | Commercial egg replacermayonnaise | 1 tsp powder + 2 tbsp waterTweak it |
| 4 | Chickpea flourmayonnaise | 2 tbsp chickpea flour + ¼ cup water |
| 5 | Flax eggsmayonnaise | 1 tbsp ground flaxseed + 3 tbsp water |
Aquafaba
neutral taste, similar texture
The liquid from canned chickpeas that can be whipped like egg whites. Good for creating mayonnaise with the right texture and consistency.
- Best for
- mayonnaise, vegan cooking, when you want whipped texture, emulsified sauces
Whip aquafaba with a mixer until it forms stiff peaks. Works best when chilled before whipping. Creates a light, airy mayonnaise.
Silken tofu
neutral taste, creamy texture
Blended silken tofu provides the creamy base for mayonnaise. Works well for creating a thick, spreadable consistency.
- Best for
- mayonnaise, vegan cooking, when you want creamy texture, thick sauces
Blend silken tofu until smooth before using. Adds protein and creates a creamy, thick texture similar to traditional mayonnaise.
Commercial egg replacer
neutral taste, similar texture
Powdered mix designed specifically to replace eggs in cooking. Some brands offer mayonnaise alternatives.
- Best for
- mayonnaise, when you want consistent results, convenience
Follow package instructions. Mix powder with water before using. Best for maintaining proper texture and consistency.
Chickpea flour
slightly nutty
Chickpea flour mixed with water creates a thick, binding mixture that works well in mayonnaise recipes.
- Best for
- mayonnaise, vegan cooking, when you want protein, thick sauces
- Texture
- thick
Mix chickpea flour with water and let sit for 5 minutes to thicken. Adds protein and creates a thick, spreadable consistency.
Flax eggs
nutty
Made by mixing ground flaxseed with water to create a gel-like binding agent. Works well in mayonnaise for binding and thickening.
- Best for
- mayonnaise, vegan cooking, when you want binding, healthier options
- Texture
- thick
Mix and let sit for 5 minutes until thickened. Adds nutty flavor and fiber. Works best for thick, spreadable mayonnaise.
How it behaves in this recipe
When making mayonnaise, eggs serve primarily as an emulsifying agent to bind oil and vinegar together, and as a thickening agent to create the right consistency. The recommended substitutes work because they provide these same properties while maintaining the desired mayonnaise texture and spreadability.
Tips for substituting eggs
7 tips- For mayonnaise, aquafaba is the most popular choice as it can be whipped to create the right texture
- Silken tofu works well for creating a thick, spreadable mayonnaise consistency
- Commercial egg replacers are most reliable for consistent results
- If using aquafaba, make sure to whip it until it forms stiff peaks before adding other ingredients
- For extra thick mayonnaise, try using a combination of silken tofu and aquafaba
- Add oil slowly while whisking to ensure proper emulsification
- Test your substitute in a small batch first to ensure proper texture
Notes on eggs
- For extra thick mayonnaise, try using a combination of silken tofu and aquafaba
- For healthier mayonnaise, flax or chia eggs add omega-3 fatty acids and fiber
- For convenience, commercial egg replacers provide the most consistent results
- For light mayonnaise, aquafaba works best as it can be whipped to create airy texture
Questions
5 questionsCan I use aquafaba instead of eggs in mayonnaise?
Yes, aquafaba works great in mayonnaise! Use 3 tablespoons aquafaba per egg. Whip it until it forms stiff peaks before adding other ingredients to create the right texture.
What's the best egg substitute for mayonnaise texture?
For mayonnaise texture, aquafaba is the best choice as it can be whipped to create the light, airy consistency of traditional mayonnaise. Silken tofu works well for a thicker, spreadable version.
Can I use silken tofu in all mayonnaise recipes?
Silken tofu works well in most mayonnaise recipes, especially those that need a thick, spreadable consistency. However, for very light mayonnaise or those requiring whipped egg whites, you might need aquafaba.
How do I substitute eggs in homemade mayonnaise?
For homemade mayonnaise, use 3 tablespoons aquafaba per egg, or blend ¼ cup silken tofu per egg. Whip aquafaba until stiff peaks form, or blend silken tofu until smooth before adding other ingredients.
Why is my mayonnaise too thin with egg substitutes?
This usually happens when the substitute doesn't provide enough binding or thickness. Try using silken tofu or a combination of aquafaba and silken tofu to create a thicker consistency.