D.I.Y Mayonnaise
6 People
81 Cals
D.I.Y Mayonnaise
6 People
81 Cals
About the recipe
If you’ve ever wanted a cleaner, lighter, better-than-store-bought mayonnaise, this is the recipe that will change your fridge forever. My D.I.Y. Mayonnaise gives you two brilliant options depending on what you have on hand: a silky mayo made from whole boiled eggs (no raw eggs, less oil, beautifully creamy) and a fresh, high-protein silken tofu mayo that’s vegan, glossy and honestly tastes like a luxe Japanese-style Kewpie. Both versions are quick, wholesome and made with real ingredients you can feel good about.The boiled-egg mayo is a game changer. By blending whole hard-boiled eggs with a little water, vinegar, olive oil and Dijon, you get a thick, spoonable mayonnaise that’s lighter in fat yet still rich and satisfying. It’s perfect for everyday use — think sandwiches, salads, dressings, slaws and meal prep — with the added bonus of extra protein and a clean, fresh flavour that lets your food shine.Then there’s the silken tofu version: smooth, glossy and deeply satisfying. This vegan mayo delivers that classic creamy texture with a gentle tang and subtle umami (especially if you add a touch of miso). It’s high in plant protein, dairy-free and incredibly versatile — beautiful in grain bowls, drizzled over roasted vegetables, stirred through tuna or chickpea salads, or used as a base for dressings and dips.Both recipes take minutes in a blender and keep well in the fridge, making them perfect staples for a modern, feel-good kitchen. Once you taste how fresh and vibrant homemade mayo can be, you may never go back to the jar.
Nutrition Per Serving
81
Calories
7g
Fat
1g
Saturates
0.3g
Sugars
235mg
Salt
3g
Protein
0.3g
Carbs
0.04g
Fibre
Ingredients
Method
FOR THE EGG MAYO
- COMBINE the boiled eggs, water, salt, mustard and vinegar into a blender.
- BLEND until smooth and creamy.
- STORE in the fridge for up to 7 days.
FOR THE SILKEN TOFU MAYO
- COMBINE the silken tofu, salt, mustard, oil and vinegar into a blender or stand mixer.
- BLEND until smooth and creamy. Add a little miso if desired.
- STORE in the fridge for up to 7 days.
Notes & Inspiration
Macros for my silken tofu mayo: Serves 4
40 calories - 2 g carbs - 5 g protein Lighter, protein-rich mayo:
This boiled-egg mayonnaise is naturally higher in protein and lower in oil than traditional mayo, which means it’s creamy and satisfying without feeling heavy. With the nutrition already calculated, you can confidently use it as an everyday staple for sandwiches, salads and dressings while still keeping meals balanced and nourishing. Perfect for meal prep:
Keep a jar in the fridge and you’ll find yourself reaching for it all week. It holds well for 5 days chilled and can be stirred into tuna, chicken or egg salads, spread onto wraps, or used as a quick base for creamy dressings. If it thickens in the fridge, simply loosen with a teaspoon of water or lemon juice and stir until smooth. Flavour variations:
Use this as your base and customise to suit the dish. Add a squeeze of lemon and cracked pepper for a classic sandwich spread, blend in garlic and herbs for a quick aioli, or stir through a little chilli paste for heat. A spoonful of pesto, capers or chopped dill also works beautifully. Ways to enjoy:
Spread generously on sourdough with sliced tomato and avocado, dollop onto baked potatoes, spoon over roasted vegetables or use as a creamy binder for high-protein salads. It’s also wonderful in coleslaw, potato salad or as a dip for grilled fish and chicken. Feel-good cooking:
Making your own mayo puts you in control of the ingredients and flavour. This version is fresh, clean and incredibly versatile — the kind of simple kitchen staple that elevates everyday meals while supporting a balanced, wholesome way of eating.
40 calories - 2 g carbs - 5 g protein Lighter, protein-rich mayo:
This boiled-egg mayonnaise is naturally higher in protein and lower in oil than traditional mayo, which means it’s creamy and satisfying without feeling heavy. With the nutrition already calculated, you can confidently use it as an everyday staple for sandwiches, salads and dressings while still keeping meals balanced and nourishing. Perfect for meal prep:
Keep a jar in the fridge and you’ll find yourself reaching for it all week. It holds well for 5 days chilled and can be stirred into tuna, chicken or egg salads, spread onto wraps, or used as a quick base for creamy dressings. If it thickens in the fridge, simply loosen with a teaspoon of water or lemon juice and stir until smooth. Flavour variations:
Use this as your base and customise to suit the dish. Add a squeeze of lemon and cracked pepper for a classic sandwich spread, blend in garlic and herbs for a quick aioli, or stir through a little chilli paste for heat. A spoonful of pesto, capers or chopped dill also works beautifully. Ways to enjoy:
Spread generously on sourdough with sliced tomato and avocado, dollop onto baked potatoes, spoon over roasted vegetables or use as a creamy binder for high-protein salads. It’s also wonderful in coleslaw, potato salad or as a dip for grilled fish and chicken. Feel-good cooking:
Making your own mayo puts you in control of the ingredients and flavour. This version is fresh, clean and incredibly versatile — the kind of simple kitchen staple that elevates everyday meals while supporting a balanced, wholesome way of eating.
