This oil-free mayonnaise is creamy, rich, and surprisingly satisfying despite containing no oil at all. Made with hard-boiled eggs, Greek yogurt, mustard, and lemon juice, it delivers the smooth texture you expect from classic mayo while being lighter and higher in protein.
Perfect for sandwiches, salads, potatoes, and dipping sauces, it's a healthier alternative you'll want to keep in your refrigerator.
What Is Oil-Free Mayonnaise?
Unlike traditional mayonnaise, which relies on oil as its primary ingredient, this version uses hard-boiled eggs and Greek yogurt to create a rich and creamy consistency.
The result is a lighter spread that still feels indulgent while providing more protein and less fat than classic mayonnaise.
Why Everyone Will Love This Recipe
A lighter mayo that doesn't sacrifice flavor.
- Completely oil-free
- High in protein
- Made with simple ingredients
- Thick and creamy texture
- Perfect for sandwiches and salads
It's the kind of healthy swap that actually tastes good.
Tips for the Creamiest Mayo
- Use full-thickness Greek yogurt
- Cool the eggs completely before blending
- Blend thoroughly until silky smooth
- Adjust lemon juice to taste
- Chill before serving for the best consistency
Frequently Asked Questions
Does It Taste Like Traditional Mayonnaise?
It has a similar creamy texture but a slightly fresher, tangier flavor thanks to the yogurt.
Can I Use Low-Fat Greek Yogurt?
Yes, although thicker yogurt creates a creamier result.
Is It High in Protein?
Yes, the eggs and Greek yogurt provide significantly more protein than traditional mayonnaise.
How Long Does It Last?
About 3–4 days when stored in the refrigerator.
Can I Add Garlic or Herbs?
Absolutely. Fresh herbs, garlic, and paprika all work beautifully.
What Can I Serve It With?
Sandwiches, burgers, potatoes, vegetables, crostini, and salads.
How to Store
Transfer the mayonnaise to an airtight container and refrigerate immediately. It will keep well for up to 4 days. Stir briefly before serving if needed.
How to Freeze
Freezing is not recommended because the yogurt-based emulsion can separate after thawing, affecting both texture and consistency.
Ingredients
How to Make Oil-Free Mayonnaise
Place the eggs in a saucepan and cover them with cold water. Add a splash of vinegar and bring the water to a boil.
Place the eggs in a saucepan and cover them with cold water. Add a splash of vinegar and bring the water to a boil.
Cook the eggs for about 9 minutes.
Cook the eggs for about 9 minutes.
Then transfer them immediately to a bowl of ice water. Once cooled, peel them carefully.
Then transfer them immediately to a bowl of ice water. Once cooled, peel them carefully.
Place the peeled eggs in a tall container along with the Greek yogurt, lemon juice, salt, and mustard.
Place the peeled eggs in a tall container along with the Greek yogurt, lemon juice, salt, and mustard.
Blend everything with an immersion blender until completely smooth and creamy. Continue blending until the mixture reaches a texture similar to traditional mayonnaise.
Taste and adjust the seasoning if desired.
Blend everything with an immersion blender until completely smooth and creamy. Continue blending until the mixture reaches a texture similar to traditional mayonnaise.
Transfer the mayonnaise to a serving bowl or airtight container and refrigerate until ready to use.
Serve it with roasted potatoes, sandwiches, crostini, burgers, or your favorite savory dishes.
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