Whole Egg Mayonnaise

Whole Egg Mayonnaise

Let’s Get started with Whole Egg Mayonnaise Recipe

We all know how widely mayonnaise is used in almost every cuisine in the world these days. Starting from the Arabic shawarma to Japanese okonomiyaki. Now that you know it is so widely used, although one thing you might not know is that mayonnaise is actually one of the mother sauces and has hundreds of derivatives. And I am pretty sure that you have seen a few of its derivatives in Subway itself. So let us move ahead with this whole egg mayonnaise recipe with a blender!

Uses of Mayonnaise

There are so many countless numbers of dishes in which you can use mayonnaise. Let it be a snack, breakfast, or a fancy main course. I use it very widely as a dip for some Momos or a topping for some potato chips! Even as a dressing for an Easy Coleslaw Salad. The possibilities are endless.

Crispy Potato Chips

Crispy Potato Chips!

There are a number of problems we face with mayonnaise in general. But with this Homemade Whole Egg Mayonnaise, we need not worry about that.

Let me answer all your queries!

Why is Commercial Mayonnaise Unhealthy?

Now you ask me why aren’t they healthy? There is a very simple answer to that. They normally use very low-quality oil in manufacturing if these low quality and cheaper mayonnaise. Now when you have control over the oil you use at home while making this whole egg mayonnaise, you can use olive oil. There is no limit to what kind of oil you can use in this recipe, go as healthy as you can.

What is wrong with Commercial Mayonnaise?

But what is wrong with commercial mayonnaise? To be very honest there are brands that are very expensive but they provide you with very good quality mayonnaise. But there are also cheaper brands that we normally go for. They aren’t very healthy for you in the long run.

What do I do with the Egg Whites after making Mayonnaise?

Well, you can just make an egg white omelette and have it or make a meringue later on. That is what other recipes would ask you to do probably Since we only use egg yolks in Mayonnaise Recipe. But not in this recipe, we are making some whole egg mayonnaise here. Do not worry about using it somewhere else or wasting it at all now.

So there you go! Now that we know why this recipe is different and better let’s move to the components of the Whole Egg mayonnaise recipe! Also, if you want to read more about the health effects of mayonnaise click here.

The Eggs

The better your eggs, the better your mayonnaise. It is simple to say, but what do we look for in our eggs? Mainly it is all in the yolk, the richer the yolk the better your texture becomes for your homemade mayonnaise recipe. You know you told it is rich when you have a very deep yellow colour. Which is difficult to find in regular white eggs. So go for country eggs if you can, if not then regular eggs work fine too. Click here to read more about different types of edible eggs!

So we already know that we are using the egg whites as well in this whole egg mayonnaise recipe. Just make sure you add some extra vinegar to get rid of the raw egg Smell.

The Oil

The eggs and the oil are the only two main components of any mayonnaise. So, guys, this is the part where health comes into the whole recipe. As we already discussed how cheaper mayonnaise uses low-quality oil. So we know that what we have to do, that is using very good quality oil. You can get all fancy and add some extra virgin olive oil or if you like the regular taste of mayonnaise. Add some really good quality vegetable oil.

The Additives

The Vinegar

Vinegar normally acts as an emulsifying agent. Since we know normally oil and water do not know, similarly, the protein in the egg and oil needs an emulsifying agent to mix and form mayonnaise.

It also helps to get rid of the raw egg smell from the whole egg mayonnaise.

The Mustard

Mustard had mainly two roles in mayonnaise. To add flavor and stabilize the emulsion. Although vinegar does most of the job pretty we’ll need mustard to hold the emulsion for a long time. Otherwise after a while well get our protein and oil separate.

The Salt and Pepper

Seasoning your mayonnaise before emulsifying is a way better option than seasoning it in the later stage. You do not wanna disturb the emulsion by mixing the salt and pepper later on.

Yield: 1 Jar

Whole Egg Mayonnaise

Whole Egg Mayonnaise

The best part about this recipe is that you do not waste your egg whites and you always end up using everything.

Prep Time 10 minutes
Total Time 10 minutes


  • 2 Whole Eggs
  • 1 tspn Mustard Paste
  • 1 tbsp Vinegar
  • Salt as required
  • Black Pepper as required
  • 300 ml Oil


  1. Break both your eggs into the blender jar.
  2. Add you mustard paste, vinegar, salt, and pepper,
  3. Add half of your oil as well and blend it for 2 minutes.
  4. Check the consistency and then add the rest of your oil and blend again for 2 minutes.
  5. And your Whole Egg Mayonnaise is ready!


  • Always use an egg which weighs around 50 g for this particular recipe. Otherwise, you might not get the right consistency.

Nutrition Information



Serving Size

100 g

Amount Per Serving Calories 666Total Fat 73gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 65gCholesterol 93mgSodium 195mgCarbohydrates 1gFiber 0gSugar 0gProtein 3g

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