4-Ingredient Healthy Low-Fat Greek Yogurt Mayonnaise!

Greek Yogurt Mayonnaise is the lighter version of the classic homemade mayonnaise. Made without seed oil and with only hard-boiled eggs, yogurt, salt and a squeeze of lemon juice, it is perfect for giving a burst of flavor to countless savory dishes, such as cheeseburgers, chicken nuggets, grilled fish and mixed vegetables.

To make it, you will only need a few minutes, just enough time to hard-boil the eggs. Once cooked and left to cool, they will be removed from the shell, then collected in a tall and narrow jug together with the rest of the ingredients indicated and then blended well with an immersion blender, until you obtain a smooth and velvety sauce. The result will be a versatile and creamy dressing, to serve with a portion of French fries, or used to give an extra touch to canapés, sandwiches and mixed salads.

What is Healthy Greek Yogurt Mayo?

Greek yogurt mayonnaise represents a health-conscious evolution of traditional condiments in the American kitchen. Its rise began in the early 2000s, as the Greek yogurt boom swept the United States—fueled by growing demand for high-protein, low-fat alternatives to common dairy products. As consumers became more aware of their dietary choices, chefs and home cooks alike started experimenting with Greek yogurt as a substitute for heavy, oil-laden mayonnaise. The result was a lighter, tangier, and probiotic-rich version that retained the creamy texture Americans loved but aligned better with modern wellness trends. This innovative twist became a staple in health-focused cafes and home recipes, particularly among those embracing Mediterranean diets or seeking low-calorie swaps without sacrificing flavor.

Pro Tips for The Best Greek Yogurt Mayo

• Opt for whole milk Greek yogurt for a thicker, creamier texture. Low-fat versions tend to release more water, which can make your mayo runny.
• Make sure the yogurt and lemon juice are at room temperature before mixing. This helps everything blend more evenly and prevents curdling.
• Whether using a whisk or immersion blender, mix just until smooth. Overmixing can cause the texture to become too loose or even separate.
• Refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the mayo to thicken to the perfect consistency.

Ingredients Variations

For best results, we suggest choosing a good Greek yogurt, thicker and more compact than the whole white one, and then buying very fresh organic eggs from free-range hens. As an alternative to lemon juice, you can opt for an equal amount of apple cider vinegar, while in case of food intolerances, you can omit the eggs and replace them with 150 ml of seed oil.

Can I Flavor This Mayo With Anything Else?

If you want, for an even creamier consistency, you can add 1 teaspoon of seed oil, or you can make the preparation more fragrant and colorful with a pinch of turmeric powder.

If you like, you can flavor the mayonnaise with a little Dijon mustard, a handful of desalted capers or some canned anchovy fillets, or you can flavor the whole thing with a few chives or basil leaves.

What Can I Do With This Greek Yogurt Mayonnaise?

It's perfect as a spread for sandwiches, burgers, and wraps, adding richness without the extra fat. In salads, it serves as a light yet flavorful base for creamy dressings—ideal for potato salad, coleslaw, or even a refreshing pasta salad. It shines as a dip when mixed with herbs or spices, pairing well with veggies, chips, or baked fries.

Its natural acidity also makes it an excellent marinade for meats like chicken and fish, especially when combined with garlic, lemon, and Mediterranean spices. You can use it to create delicious sauces for burgers or tacos, stir it into deviled eggs for a lighter filling, or transform it into a quick tzatziki or raita.

Can I Make it Ahead of Time?

Once prepared, Greek yogurt mayonnaise should be stored in an airtight container in the refrigerator. It keeps well for up to 3 to 4 days, maintaining its flavor and creamy texture. In fact, letting it chill for at least 30 minutes before using allows the flavors—like lemon, garlic, and olive oil—to meld beautifully, enhancing the overall taste.

Does It Freeze Well?

While freezing might seem like a good way to extend its shelf life, Greek yogurt mayonnaise tends to separate and become grainy when thawed. The emulsion breaks down, leading to a watery consistency and altered texture that’s far from the creamy, smooth sauce you started with. Yogurt itself doesn’t freeze well due to its high water content, and adding oil into the mix only makes the separation more pronounced after defrosting.

How to Store Greek Yogurt Mayonnaise

To store leftover Greek yogurt mayonnaise, transfer it to a clean, airtight container—preferably glass or BPA-free plastic—to keep air and moisture out. Place it in the coldest part of your refrigerator (not the door) and ensure it stays at or below 4°C (40°F). Homemade yogurt mayo doesn’t contain preservatives, so it’s best consumed within 3 to 4 days.

How to Make Greek Yogurt Mayonnaise

Place the eggs in a saucepan filled with cold water and let them cook for 8-9 minutes from when it starts to boil. Once done, remove them with a slotted spoon and pass them under a jet of cold water.

Then shell the eggs.

Collect them in a tall, narrow jug together with the Greek yogurt.

Pour the lemon juice and season with salt.

Blend everything well with an immersion blender until you get a thick, creamy sauce.

Enjoy!