Recipes Side Dish Sauces and Condiments Whole Egg Mayonnaise 4.5 (397) 336 Reviews 58 Photos This is a no waste adapted mayonnaise recipe that uses the whole egg instead of just the yolks. Recipe by Megan Karlowsky Updated on July 20, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 58 58 58 58 Prep Time: 10 mins Total Time: 10 mins Servings: 16 Yield: 16 servings Jump to Nutrition Facts Ingredients ½ teaspoon dry mustard powder ¼ teaspoon salt 2 eggs 2 tablespoons white vinegar 2 cups vegetable oil Directions 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. I Made It Print Nutrition Facts (per serving) 250 Calories 28g Fat 0g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved