Whole Egg Mayonnaise

4.5
(397)

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

close up view of Whole Egg Mayonnaise in a glass jar
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Prep Time:
10 mins
Total Time:
10 mins
Servings:
16
Yield:
16 servings

Ingredients

  • ½ teaspoon dry mustard powder

  • ¼ teaspoon salt

  • 2 eggs

  • 2 tablespoons white vinegar

  • 2 cups vegetable oil

Directions

  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, How to Make Your Eggs Safe.

Nutrition Facts (per serving)

250 Calories
28g Fat
0g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 250
% Daily Value *
Total Fat 28g 36%
Saturated Fat 5g 23%
Cholesterol 23mg 8%
Sodium 45mg 2%
Total Carbohydrate 0g 0%
Protein 1g
Calcium 4mg 0%
Iron 0mg 1%
Potassium 8mg 0%

* 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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