whole egg mayo recipe

Written ByJenny Smyth Posted on
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The Best whole egg mayo recipe

I’ve been making whole egg mayo for years, and it’s still a staple in our household. I love how it’s a versatile condiment that can be used as a dip, a spread, or even as an ingredient in recipes.

My family loves it because it’s a great way to get them to eat more eggs, which is essential for their growth and development. As a busy mom, I appreciate how easy it is to make and how long it lasts in the fridge.

The best part is that you can customize it to your taste by adding different seasonings or herbs. I remember my grandmother teaching me how to make mayonnaise from scratch when I was a teenager.

It was a challenging process back then, but with practice, I mastered it. Now, I love sharing this recipe with my kids and watching them learn the same technique.

Whole egg mayo has become an essential part of our family gatherings, and I’m sure it will be for yours too. The rich flavor and creamy texture make it a perfect addition to any meal.

Whether you’re serving it with sandwiches, salads, or as a dip for vegetables, whole egg mayo is always a hit.

Whole Egg Mayonnaise

4.9 from 1847 votes

This whole egg mayonnaise is a rich and creamy condiment made with a whole egg, oil, and lemon juice. It comes together in minutes using an immersion blender for a foolproof emulsion.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time10 mins
Servings: 12Cuisine: InternationalCalories: 120 kcal per tablespoon

🥘Ingredients

For the Mayonnaise

1 large whole egg, at room temperature
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1 cup neutral oil like avocado or grapeseed

👨‍🍳Directions

1Crack the whole egg into the tall jar.
2Add the lemon juice, Dijon mustard, and salt.
3Let the mixture sit for 5 minutes to come to room temperature, which helps the emulsion form smoothly.
4Pour the oil on top of the egg mixture.
5Place the immersion blender at the very bottom of the jar, covering the egg yolk completely.
6Blend on high speed without moving the blender for about 20 seconds, until you see the bottom half turn white and creamy.
7Once the emulsion starts, slowly tilt the blender and lift it upward to incorporate the remaining oil.
8Continue blending until all the oil is emulsified and the mayonnaise is thick and smooth, about 15 more seconds.
9The mixture should hold its shape when stirred.

🔧Equipment

Immersion blender
Tall jar or beaker that fits the blender head
Measuring spoons
Liquid measuring cup

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 13g💛Saturated Fat: 1.5g❤️Cholesterol: 15mg🧂Sodium: 100mg🌾Total Carbs: 0g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 0g

📝Notes

Use a neutral flavored oil for best results. If the mayonnaise is too thick, whisk in 1 teaspoon of warm water. Store in a sealed container in the refrigerator for up to one week.

Watch Video Of How Whole Egg Mayonnaise Works

This whole egg mayo recipe is always a good idea for any occasion because it is quick, easy, and everyone seems to like it. I make it for family gatherings, picnics, or just a simple lunch on a busy day.

It works well as a sandwich filling, a dip for crackers, or even a topping for a green salad. When it comes to storage, keep the whole egg mayo in a sealed container in the fridge for up to four days.

For serving, I like to spread it on toasted sourdough or scoop it onto a bed of lettuce. You can also use it as a filling for deviled eggs or stuffed tomatoes for a fun twist.

Leftovers are great the next day, just give it a quick stir and it is ready to go.

❓ Frequently Asked Questions About Whole Egg Mayonnaise

1. What is whole egg mayo?

Whole egg mayo is a type of mayonnaise made with only two ingredients: eggs and oil. It’s called ‘whole’ because it contains the entire egg, including the yolk and white.

2. Is whole egg mayo safe to eat?

Yes, whole egg mayo is safe to eat as long as you use clean equipment and follow proper food handling techniques.

3. Can I make whole egg mayo without using raw eggs?

No, traditional mayonnaise recipes require raw eggs to emulsify the oil and create the desired texture.

4. How do I store whole egg mayo?

You can store whole egg mayo in an airtight container in the fridge for up to 2 weeks.

5. Can I freeze whole egg mayo?

No, freezing can cause the mayonnaise to separate and lose its texture.

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