Zestfull taste tested five store-bought brands of egg-free mayonnaise and one homemade egg-free mayonnaise recipe to find the best egg-free alternative to mayonnaise.
What’s egg got to do with it?
Do you ever have a meal or an ingredient that you can’t quite wrap your head around? Something that you can eat but choose not to without any specific reason? Mayonnaise was that food for me.
For example, as a child, I was anaphylactic to eggs. At twelve, I passed an oral challenge to cooked eggs, opening up a new world of eggy possibilities; however, that world did not yet contain mayonnaise. To read more about oral challenges, check out this post, “My Double Blind Oral Challenge”.
In other words, even though I can eat cooked eggs, I still have an allergy to raw eggs, which makes me fearful of trying something like mayonnaise. Fresh mayo is traditionally made with raw eggs. The mayo we buy in the shops is prepared with cooked eggs. Somehow that wasn’t enough to make me want to try it.
It has been seventeen years since I left the hospital feeling excited to eat eggs, but I still have not tried mayonnaise once. That is until now.
The rise of allergy-friendly & egg-free alternative to mayonnaise brands
With the rise in special diets like Veganism, there is now a surplus of egg-free mayonnaise options. In addition, you can find many products that are not only safe but satisfy people like my mom who do not have food allergies and love to eat mayonnaise.
My mom will always be a mayonnaise fan who still encourages me to try it even after I resisted for years. Today, she will be proud of me, as I am going to taste test five brands of egg-free alternatives to mayonnaise and share the best one. Have I become a mayonnaise lover? Let’s find out!
The difference between aioli and mayonnaise
What is mayonnaise?
Mayonnaise is made from egg yolks, oil, vinegar/lemon juice and flavorings. Depending on the brand, salt and sugar may be included. If you make it at home a few simple ingredients are all you need.
What is aioli?
Many people think aioli is the same as mayo, and it sort of is, with minor changes. Instead of a neutral oil (rapeseed/canola, sunflower) found in mayo, aioli is made with olive oil and a lot of garlic. Aioli is traditionally made without eggs.
What is vegan or egg-free mayonnaise?
Vegan aioli and vegan mayo are typically made with legume as a replacement for egg. Fava bean or chickpea water (aquafaba) are commonly used, however, this can be an allergen for many, including myself. The brands I tested do not contain chickpeas, beans and peas but some products contain mustard and/or soy.
I hope you will find an egg-free mayonnaise that you can safely eat to bring zest to your dishes!
How to eat an egg-free alternative to mayonnaise
Layer it on a sandwich, use it as a dip with fries or smear it on top of your juicy burger.
Or pair it with…..
- Chicken Nuggets
- Hot dogs
- Potato salad
The Egg-Free Alternative to Mayonnaise Taste Test
- Control: each mayonnaise will be tested (with a teaspoon equivalent) on homemade red cabbage and carrot coleslaw.
- Ratings: There will be four categories based on ingredient: flavor, texture, affordability and availability which will be rated out of 5, yielding an overall score.
- Candidates: five store-bought and one homemade recipe.
- Allergens: Egg
- Available: UK and U.S. (Whole Foods or your local store)
I wanted to taste original mayonnaise for the first time before trying any vegan brands so that I could rate them compared to the egg version. Were my beliefs about original mayonnaise tasting oily, eggy and sugary squashed?
Alert the media, I didn’t hate mayonnaise!
Ingredients 3/5 – Sugar, salt, 100% free-range eggs and sustainably sourced oils.
Flavor 3/5 – A balance of sweet and bitter (from the vinegar). Tasty but lacks in quality.
Texture 4/5 – Thick consistency. Perfect to spread on bread!
Affordability 5/5 – Affordable.
Overall 4/5 – I felt confident that I wouldn’t like the flavor but I am surprised by how much I enjoyed it. A good option if you can eat eggs although there are better products on the market.
- Allergens: Mustard
- Available: UK and U.S.
Considering the original Hellmann’s Mayo tasting went well, I was excited to try the vegan version. Bonus: Free from egg and soy.
Ingredients 4/5 -Mustard, sugar and salt.
Flavor 4/5 – A spicy vinegar kick but has a nice acidic feel on the tongue. No ‘eggy’ after-taste.
Texture 3/5 -Runnier than the original, however, it coated coleslaw well. Great as a dipping sauce for fries or chicken nuggets.
Affordability 3/5 – A solid mid-range price.
Overall 3.5/5 – Scores low but an excellent alternative to the original.
- Allergens: Mustard & soy
- Available: UK and U.S. (Whole Foods or your local store)
If I was ranking this based just on my taste buds and allergies, I would give it a 5. The packaging on the front is clearly marked: egg-free and dairy-free which is amazing!
Ingredients 3/5 – Minimal ingredients including sugar and brown rice syrup.
Flavor 5/5 – A subtle flavor with a hint of lemon from lemon zest. A bit bland although nice for mixing into a potato salad as it won’t overpower it.
Texture 4/5 – Thick, like the original Hellman’s Mayo. Holds it shape.
Affordability 4/5 – Only a few cents more expensive than Vegan Hellmann’s Mayo,
Overall 4/5 – Adaptable in any dish but do not expect massive flavor.
- Allergens: Mustard
- Available: Available in the UK (London based brand)
I appreciate that the front of the packaging is labelled gluten and nut-free. Also free from eggs and soy.
Ingredients 4/5 – All natural ingredients apart from xanthan gum. In addition; tapioca/potato starch, and nutritional yeast.
Flavor 5/5 – I loved the garlic, bitter flavors and fresh herbs together! I enjoyed the cheesy punch from nutritional yeast. It would be delightful in a salad or on steak.
Texture 2/5 – The runniest textured mayo of the bunch. It might be too thin to spread on a bun and I could see it melting into bread.
Affordability 2/5 – Most expensive. This is worth it for a special meal, but I would stick to a mayo resembling the original.
Overall 3.25/5 – A let down in texture and affordability. I want to try The Vurger Co. Original and see how that compares.
- Allergens: Mustard & coconut
- Available: in your very own kitchen
I was excited to make mayonnaise. I have always found it easier to make things from scratch, with my long list of allergies, but I can also appreciate the ease of having it pre-made (especially in larger households).
Ingredients 4/5 – Simple, whole ingredients free from common allergens and aquafaba.
Flavor 5/5 – I didn’t want to stop eating it! I love how bright the mayo tasted and the sublime flavors from avocado and coconut made for a harmonious blend. Next time, I will use less mustard or substitute with apple cider vinegar.
Texture 4/5 – The beauty behind homemade mayo is that you can make it as silky or as firm of a consistency as you desire. I used less oil, which when combined with avocado, made the most balanced, creamy texture. It would be dreamy mixed in tuna or drizzled on chicken salad.
Affordability 3/5 – Expensive because there are fresh ingredients like avocado but you can make a big batch that will stretch out the cost.
Overall 4/5 – The flavors are right up my alley. Easy to make, ready in five minutes.
Free from gluten and soy. Avocado is the main ingredient.
Unfortunately, I could not test this vegan mayo due to my allergies. It is worth a mention because it is a highly rated option if it is free from your allergens.
And the vegan mayo winner is…
When I began writing this article, I was a woman who spent 28 years avoiding a product because I didn’t like the sound of it. I feel like I have been on a journey with you and now I can say I am a changed woman!
My winners are Follow Your Heart Original Vegenaise and the Homemade Vegan Mayonnaise. I found these options affordable, delicious and made with the best ingredients.
In conclusion, I am glad I had the opportunity to try mayonnaise and I definitely will eat it again, or at least not refuse to eat it in the future. I might even join my mother in a mayonnaise tipple, and perhaps I am more like her than I realize.
Lindiwe is the creator of The Allergy Table blog. She brings awareness by sharing stories about the real person behind the allergy. Lindiwe hopes that others will feel more confident in advocating for their food allergies.